Show Subscription Form




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

Potato Chicken Casserole Recipe

Read Reviews (3)
4.5 3
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.

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

Reviews for Potato Chicken Casserole(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT