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:
Preheat the oven to 350 °F. Lightly grease a 2-quart casserole dish.
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.
Sprinkle 2 tablespoons of flour over the onions and mushrooms and stir while cooking for 1-2 minutes.
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.
Combine the cooked potatoes, chicken, and mushroom sauce mixture in the baking dish.
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.
Place the dish in the oven for 25-30 minutes and bake until bubbling and hot.
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!
