POTATO CHICKEN CASSEROLE

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Potato Chicken Casserole image

Have leftover chicken? This recipe makes good use of it. The potatoes in this casserole also make it a dish that will appeal to any hearty "country" appetite. It's simple to prepare and delicious served with a salad and rolls.-Frances Gleichmann, Baltimore, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound medium fresh mushrooms, quartered
2 medium onions, chopped
5 tablespoons butter, divided
2 cups cubed cooked chicken
2 cups diced cooked peeled potatoes
1 jar (2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
1 cup half-and-half cream
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 cup soft bread crumbs

Steps:

  • In a large skillet, saute mushrooms and onions in 3 tablespoons butter until tender. Add the chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through. , Spoon into a greased 2-qt. baking dish. Melt remaining butter; stir in the bread crumbs and sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.

Nutrition Facts :

*** Explore more Potato Chicken Casserole Recipes »

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