Recipe

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• 1/2 lb fresh mushrooms, quartered
• 2 medium onions, chopped
• 5 tbsp butter or 5 tbsp margarine, divided
• 2 cups cooked, diced chicken
• 2 cups diced, cooked potatoes
• 1 (2 oz) jar pimientos, drained
• 1/4 cup chopped fresh parsley
• 1 cup half-and-half
• 1 tsp instant chicken bouillon granules
• 1 tsp salt
• 1/2 tsp dried rosemary, crushed
• 1 pinch fresh ground pepper
• 1 cup soft breadcrumbs
• parsley (optional)

• 1 In a skillet, sauté the mushrooms and onions in 3 Tablespoons butter until tender.
• 2 Add chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper; heat through.
• 3 Spoon into a greased 2-qt.
• 4 casserole.
• 5 Melt remaining butter; combine with the bread crumbs and sprinkle over casserole.
• 6 Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted.
• 7 Garnish with parsley if desired.