Country Chicken Casserole
Country Extra
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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.
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
- 1/2 pound 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) pimiento, drained
- 1/4 cup chopped fresh parsley
- 1 cup half-and-half cream
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/8 teaspoon pepper
- 1 cup soft bread crumbs
- Additional parsley, optional
Directions:
In a skillet, saute the mushrooms and onions in 3 tablespoons butter until tender. Add chicken, potatoes, pimiento, 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. Yield: 6 servings.