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Chicken Casseroles

Cullen's Cubed Chicken Mushroom Potato Country Casserole

1/2 lb. fresh mushrooms, quartered
2 onions, chopped
5 T. butter, divided
2 C. cooked, cubed chicken
2 C. diced, peeled, cooked potatoes
1 jar (2 oz.) pimentos, drained
1/4 C. chopped fresh parsley
1 C. light cream
1 t. instant chicken bouillon granules
1 t. salt
1/2 t. dried rosemary crushed
1/8 t. pepper
1 C. soft bread crumbs
additional parsley-optional

In a skillet, sauté mushrooms and onions in 3 T. butter till tender. Add chicken, potatoes, pimentos, 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 the casserole.
Bake uncovered at 350º for 20-25 minutes or till crumbs are toasted.
Garnish with parsley if desired.
Serves 6