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Potato Chicken Casserole Recipe

Potato Chicken Casserole Recipe

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. YIELD:6 servings


  • 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


  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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