Easy Leftover Chicken and Potato Casserole

delicious way to use up leftovers
Delicious way to use up leftovers
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Ingredients

3 tbsp Butter
8 oz Mushrooms sliced
1 cup Onion chopped
2 tbsp All-purpose flour
1 cup Milk or half-and-half
Black pepper to taste
Kosher Salt to taste
2 cups Potatoes diced, cooked
2 cups Chicken diced, cooked
For cheese topping:
1 cup Cheddar cheese shredded, or Monterey Jack cheese
For bread crumb topping (optional):
1 cup Bread crumbs soft
2 tbsp Butter melted

Nutritional information

403
Calories
19g
Fat
33g
Carbohydrate
26g
Protein
88mg
Cholesterol
455mg
Sodium
Ingredients
  • For cheese topping:

  • For bread crumb topping (optional):

Easy Leftover Chicken and Potato Casserole

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I love to make Easy Leftover Chicken and Potato Casserole the day after I make a roast chicken dinner. This dish is delicious topped with a cup of shredded Cheddar cheese, crunchy buttered bread crumbs, or crumbled fried onions.

To make this delicious meal, start by cooking mushrooms and onions until tender and lightly browned. To make the sauce, first, add flour and then add milk or half-and-half and cook until thickened. Season. Combine cooked potatoes, chicken, and mushroom sauce mixture in a baking dish. If you are topping with bread crumbs, toss them with melted butter. Top the dish with your chosen toppings and bake for 25 to 30 minutes until cooked through and golden brown on top.

To make my Easy Leftover Chicken and Potato Casserole, you will need the following ingredients:

Ingridiens for Easy Leftover Chicken and Potato Casserole

Steps to make Easy Leftover Chicken and Potato Casserole

1

Heat oven and prepare casserole dish

1

Preheat the oven to 350 °F. Lightly grease a 2-quart casserole dish.

2

Sauté onions and mushrooms

8

Heat 3 tablespoons of butter in a large, heavy skillet or pan over medium heat. Add 8 ounces of mushrooms and 1 cup of onions and sauté for about 8 minutes until tender and lightly browned.

3

Add flour and cook

2

Sprinkle 2 tablespoons of flour over the onions and mushrooms and stir while cooking for 1-2 minutes.

4

Add milk to make creamy sauce

5

Gradually pour in 1 cup of milk or half-and-half. Stir while cooking until thickened, for about 3 - 5 minutes. Season to taste with pepper and salt.

5

Assemble casserole

2

Combine the cooked potatoes, chicken, and mushroom sauce mixture in the baking dish.

6

Top

1

If you are using a bread crumb topping, toss 1 cup of bread crumbs with 2 tablespoons of melted butter until well coated. Sprinkle the casserole with the buttered bread crumbs and/or 1 cup of shredded cheese.

7

Bake

30

Place the dish in the oven for 25-30 minutes and bake until bubbling and hot.

8

Serve

Serve with extra mashed potato if you are feeling very hungry. Enjoy!

This Easy Leftover Chicken and Potato Casserole is delicious comfort food - a perfect way to use up leftovers! Don’t forget to tag #CookMeRecipes if you decide to try this one!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

It was delicious! I love meals that are easy to prepare and put in the oven. Thanks for sharing!

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