Name: Potato Chicken Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Potato Chicken Casserole

1. 1/2 pound medium fresh mushrooms, quartered -

2. 2 medium onions, chopped -

3. 5 tablespoons butter, divided -

4. 2 cups cubed cooked chicken -

5. 2 cups diced cooked peeled potatoes -

6. 1 jar (2 ounces) diced pimientos, drained -

7. 1/4 cup minced fresh parsley -

8. 1 cup half-and-half cream -

9. 1 teaspoon chicken bouillon granules -

10. 1 teaspoon salt -

11. 1/2 teaspoon dried rosemary, crushed -

12. 1/8 teaspoon pepper -

13. 1 cup soft bread crumbs -

How to cook deliciously - Potato Chicken Casserole

1. Stage

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.

2. Stage

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.