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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 each: 325 calories, 17g fat (10g saturated fat), 87mg cholesterol, 738mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 18g protein.

Reviews for Potato Chicken Casserole

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maryilich User ID: 2974842 41042
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."

hobo22 User ID: 3224103 16765
Reviewed Oct. 31, 2008

"for variety, add 1/2 can diced tomatoes instead of pimento [email protected]"

lssrls User ID: 1447889 16438
Reviewed Aug. 18, 2008

"This was very good. I added some broccoli.

[email protected]"

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