Country Chicken Casserole Recipe #22590
A wonderful casserole. Tastes great and is relatively quick to prepare. Serve with a green salad, or fruit salad and biscuits, yumm!
by Miss Annie
50 min | 25 min prep
SERVES 4 -6
- 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)
- In a skillet, sauté the mushrooms and onions in 3 Tablespoons butter until tender.
- Add chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through.
- Spoon into a greased 2-qt.
- casserole.
- Melt remaining butter; combine with the bread crumbs and sprinkle over casserole.
- Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.
- Garnish with parsley if desired.
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5 stars