Country Chicken Casserole

A wonderful casserole. Tastes great and is relatively quick to prepare. Serve with a green salad, or fruit salad and biscuits, yumm!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

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

Directions

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.