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Potato Chicken Casserole

 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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 325 calories,

2 of 2

Potato Chicken Casserole (continued)

Nutritional Facts: 17 g fat (10 g saturated fat), 87 mg cholesterol, 738 mg sodium, 23 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.