Ingredients
1/2 pound medium fresh mushrooms, quartered2 medium onions, chopped5 tablespoons butter, divided2 cups cubed cooked chicken2 cups diced cooked peeled potatoes1 jar (2 ounces) diced pimientos, drained1/4 cup minced fresh parsley1 cup half-and-half cream1 teaspoon chicken bouillon granules1 teaspoon salt1/2 teaspoon dried rosemary, crushed1/8 teaspoon pepper1 cup soft bread crumbs
Preparation
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.
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.
