Easy Leftover Chicken and Potato Casserole
Leftover chicken and potatoes team up to make this tasty casserole. The combination comes together with a basic white sauce and vegetable mixture.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons butter
- 8ounces mushrooms (sliced)
- 1cup onions (chopped)
- 2tablespoons all-purpose flour
- 1cup milk (or half-and-half)
- Freshly ground black pepper (to taste)
- Kosher salt (to taste)
- 2cups diced potatoes (cooked)
- 2cups diced chicken (cooked)
- Optional: 1 cup soft breadcrumbs
- Optional: 2 tablespoons butter (melted)
- Optional: 1 cup cheddar cheese (shredded; or Monterey Jack cheese)
Instructions
Step 1
Gather the ingredients. Preheat the oven to 350 F/180 C/Gas Mark 4.Step 2
Lightly grease a 2-quart baking dish.Step 3
Heat the butter in a large, heavy skillet or sauté pan over medium heat. Add the mushrooms and onions and cook until tender and lightly browned, about 8 minutes.Step 4
Stir the flour into the pan. Cook, stirring, for 1 to 2 minutes.Step 5
Gradually add the milk or half-and-half, stirring, and cook until thickened, about 3 to 5 minutes. Add pepper and salt.Step 6
In the prepared baking dish, combine the cooked potatoes, chicken, and mushroom sauce mixture.Step 7
If using the breadcrumb topping, toss the breadcrumbs with the melted butter until well coated.Step 8
Top the casserole with the buttered breadcrumbs or sprinkle with shredded cheese.Step 9
Bake for 25 to 30 minutes or until hot and bubbly. Enjoy.