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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (296g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups chicken |
||
| Calories 334 | ||
| Calories from Fat 199 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.1g | 34% | |
| Saturated Fat 13.6g | 68% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 60mg | 20% | |
| Sodium 805mg | 33% | |
| Potassium 715mg | 20% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 4.9g | ||
| Protein 6.9g | 13% | |
Country Chicken Casserole
By: Miss Annie
Mar 15, 2002
A wonderful casserole. Tastes great and is relatively quick to prepare. Serve with a green salad, or fruit salad and biscuits, yumm!
SERVES 4 -6
Ingredients
- 1/2 lb fresh mushrooms, quartered
- 2 medium onions, chopped
- 5 tablespoons butter or margarine, divided
- 2 cups cooked, diced chicken
- 2 cups diced, cooked potatoes
- 1 (2 ounce) jar pimientos, drained
- 1/4 cup chopped fresh parsley
- 1 cup half-and-half
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1 pinch fresh ground pepper
- 1 cup soft breadcrumbs
- parsley (optional)
Directions
1
In a skillet, sauté the mushrooms and onions in 3 Tablespoons butter until tender.2
Add chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through.3
Spoon into a greased 2-qt.4
casserole.5
Melt remaining butter; combine with the bread crumbs and sprinkle over casserole.6
Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.7
Garnish with parsley if desired.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: pedspeech
On Feb 11, 2006
I liked the flavor of this dish, even though it seemed to be missing something as I stirred it up. I substituted 1/2 box of stuffing for the breadcrumbs as Teresa Lynn suggested and I do think this helped to bulk it up some. I also used small red potatoes and left the skin on some of them which added some texture. I will be making this again. Thanks!
From: Teresa Fadley
On Feb 20, 2005
I found this to be a very delicious and easy dish. I followed the recipe except for the Rosemary. Didn't have it so I added a pinch of basil. I used milk instead of the half & half and I added a can of Campbells Cream of Chicken soup. It was creamy and just like the title, ' A Country Casserole'! The family loved it and I will be making this again. My only change this time will be to try stuffing on the top instead of plain bread crumbs. I think that this will add to the dish. I thank Miss Annie for submitting this fine recipe! 
Teresa Lynn
From: chefkerry #2
On Mar 13, 2006
loved this cooked this for a dinner party everyone enjoyed it thanks for the great recipe
From: KITTENCAL
On Apr 2, 2005
This was very good Miss Annie! I used a frozen thawed turkey breast that I had in my freezer in place of the chicken, added in some minced fresh garlic with the onions and omitted the rosemary. I also added in a can if cream of chicken soup along with about 1 cup shredded cheddar cheese that I mixed with the soup before added in. I made this for a late brunch for DH and myself, and served it with a side salad, we really enjoyed this... thanks for another winner!...Kitten
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