Serves: 6
Total Calories: 275
In a skillet, sauté the mushrooms and onions in 3 tablespoons butter until tender. Add chicken, potatoes, pimientos, parsley, cream, bouillon, salt, rosemary and pepper heat through. Spoon into a greased 2-qt. casserole. Melt remaining butter combine with the bread crumbs and sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are toasted. Garnish with parsley if desired.
© Copyright Reiman Publications, 1993-1997
This Country Chicken Casserole recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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