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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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 |
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.
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