Potato Chicken Casserole Recipe
Potato Chicken Casserole Recipe photo by Taste of Home

Potato Chicken Casserole Recipe

Publisher Photo
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
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

Nutritional Facts

1 serving (1 each) equals 325 calories, 17 g fat (10 g saturated fat), 87 mg cholesterol, 738 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.

Directions

  1. 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. 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. Yield: 6 servings.
Originally published as Country Chicken Casserole in Country Extra March 1993, p51

Nutritional Facts

1 serving (1 each) equals 325 calories, 17 g fat (10 g saturated fat), 87 mg cholesterol, 738 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Potato Chicken Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed 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.

MY REVIEW
Reviewed Oct. 31, 2008

for variety, add 1/2 can diced tomatoes instead of pimento sunshine@vtc.net

MY REVIEW
Reviewed Aug. 18, 2008

This was very good. I added some broccoli.

lssrls@yahoo.com

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