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Potato Chicken Casserole

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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6 servings

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

Directions

  • 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.

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Reviews

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Average Rating:
  • mkaskela
    Aug 1, 2013

    No comment left

  • maryilich
    Sep 15, 2010

    Potatoes are best when your cube and saute in pan, not boiled then diced. This way they are not "mushy". I have added peas and/or baby carrots. Great dish for a potluck or to make when taking a dinner to someone.

  • teri396
    Jul 30, 2009

    No comment left

  • hobo22
    Oct 31, 2008

    for variety, add 1/2 can diced tomatoes instead of pimento [email protected]

  • lssrls
    Aug 18, 2008

    This was very good. I added some [email protected]