Country Chicken Casserole

• 12 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
• 14 cup chopped fresh parsley
• 1 cup half-and-half
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon salt
• 12 teaspoon dried rosemary, crushed
• 1 pinch fresh ground pepper
• 1 cup soft breadcrumbs
• parsley (optional)

1. In a skillet, saute 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.

mushrooms, onions, butter, chicken, potatoes, pimientos, parsley, instant chicken, salt, rosemary, fresh ground pepper, breadcrumbs, parsley

Taken from www.food.com/recipe/country-chicken-casserole-22590 (may not work)