1 stick butter – divided
4 cups cubed leftover biscuits or bread
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
1 onion, diced
1 (8-ounce) package fresh mushrooms, sliced
½ cup diced sweet red bell peppers
1 cup buttermilk
1 (10 ¾ oz) can condensed cream of mushroom soup
2 ½ cups cooked chicken, cut or pulled into bite-sized pieces
Melt about 6 tablespoons of butter and toss with biscuits, Parmesan and parsley. Reserve.
Using remaining butter, saute onions in a skillet on medium-high until browned and then add mushrooms and bell peppers until cooked, approximately 5 minutes. Add buttermilk, soup and chicken and stir constantly for another 2-3 minutes until all items are heated through.
In an oven-proof casserole or cast-iron skillet top chicken mixture with biscuit cubes and bake in a 400 degree oven for 15-20 minutes until golden brown.
Serve with a nice, fresh salad and enjoy!