Potato Chicken Casserole

• 1/2 pound medium fresh mushrooms, quartered
• 2 medium onions, chopped
• 5 tablespoons butter, divided
• 2 cups cubed cooked chicken
• 2 cups diced cooked peeled potatoes
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 cup minced fresh parsley
• 1 cup half-and-half cream
• 1 teaspoon chicken bouillon granules
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon pepper
• 1 cup soft bread crumbs

1. 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.
2. Spoon into a greased 2-qt. baking dish. Melt remaining butter; stir in the bread crumbs and sprinkle over casserole. Bake, uncovered, at 350u0b0 for 20-25 minutes or until crumbs are toasted.

fresh mushrooms, onions, butter, chicken, potatoes, pimientos, fresh parsley, cream, chicken bouillon granules, salt, rosemary, pepper, bread crumbs

Taken from www.tasteofhome.com/recipes/potato-chicken-casserole/ (may not work)