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Creamy Chicken and Potato

Featured in Chicken dishes that always work.

This hearty bake upgrades leftovers with a creamy mushroom sauce and crisp topping. Choose cheesy or breadcrumb options for an irresistible result.
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Maria from tastyhush
Updated on Sat, 10 May 2025 12:32:32 GMT
Golden-brown casserole with creamy layers and parsley garnish. Pin it
Golden-brown casserole with creamy layers and parsley garnish. | tastyhush.com

Ready to jazz up yesterday's dinner? I've got the perfect trick! My go-to Easy Leftover Chicken and Potato Casserole turns forgotten fridge finds into an amazing meal. Every forkful combines soft chicken chunks, velvety mushroom sauce, and filling potatoes for total dinner bliss.

Special Yet Simple

The best thing about this dish is how it transforms boring leftovers into something the whole family can't wait to eat. Everything comes together wonderfully with the smooth white sauce, and you can throw in whatever veggies or toppings you like to make it uniquely yours.

Round Up Your Supplies

  • Butter: Grab unsalted for cooking and maybe for your breadcrumb topping too.
  • Onions: Diced onions create a flavorful foundation.
  • Mushrooms: Fresh sliced ones add wonderful earthiness and bite.
  • All-Purpose Flour: This makes your mushroom sauce nice and thick.
  • Milk (or Half-and-Half): The key to a smooth, luxurious sauce.
  • Cooked Chicken: Leftover roasted or rotisserie chicken, cut into chunks.
  • Cooked Potatoes: Any leftover roasted or boiled potatoes, chopped up.
  • Shredded Cheese (Optional): Some Monterey Jack or cheddar for extra yumminess.
  • Breadcrumbs (Optional): Soft ones mixed with melted butter for a crunchy top.

Crafting Coziness

Step 6 - Bake
Pop it in for 25-30 minutes until everything's hot and bubbling. Dish it up right away.
Step 5 - Add the Topping
For breadcrumbs, mix 1 cup soft ones with 2 tablespoons melted butter. Or just sprinkle 1 cup shredded cheddar on top instead.
Step 4 - Assemble the Casserole
Mix 2 cups diced chicken, 2 cups chopped potatoes, and your mushroom sauce in the baking dish. Stir it all gently.
Step 3 - Make the Sauce
Add 2 tablespoons flour and cook 1-2 minutes. Slowly pour in 1 cup milk or half-and-half while stirring. Keep mixing until it thickens, about 3-5 minutes. Add salt and pepper to your liking.
Step 2 - Sauté the Vegetables
Melt 3 tablespoons butter in a skillet over medium heat. Cook your mushrooms and onions for around 8 minutes until they're soft and slightly browned.
Step 1 - Preheat the Oven
Get your oven going at 350°F (180°C) and lightly grease a 2-quart baking dish.

Hidden Tricks

After making this tons of times, I've learned a few things: Pour your milk in gradually to get a smooth sauce without lumps, and always taste before it goes in the oven since everything's already cooked. Don't have the right dish? An oven-safe skillet works great too. Just don't put cold glass straight in a hot oven!

Your Personal Touch

I'm always playing around with this recipe! Try tossing in some frozen peas or broccoli florets. Fresh herbs like parsley or thyme really wake up the flavors. Want something fun on top? French-fried onions are amazing and add such great crunch!

Storage Smarts

This dish is great for planning ahead. You can put it all together and stick it in the fridge for the next day, or freeze it for up to a month if you want. Just remember to cook it a bit longer if it's coming straight from the cold fridge.

A creamy casserole topped with golden breadcrumbs, featuring mushrooms and potato slices, is baked in a white dish on a dark surface next to a blue napkin and spoon. Pin it
A creamy casserole topped with golden breadcrumbs, featuring mushrooms and potato slices, is baked in a white dish on a dark surface next to a blue napkin and spoon. | tastyhush.com

Tasty Teammates

We can't get enough of this casserole with a simple green salad on the side to cut through the richness. Some quick sautéed spinach or whatever veggies are in season work great too. It's all about building that ultimate comfort food experience!

Frequently Asked Questions

→ Which potatoes are best for this dish?
Any kind of cooked potatoes works—boiled, roasted, or mashed. If using mashed potatoes, layer them instead of mixing. Reds and yellows hold together better than russets.
→ Can I prepare this dish in advance?
Yes, you can assemble it a day ahead and refrigerate. Add 10-15 extra minutes to baking if cold. Save the topping for just before cooking for ideal texture.
→ What works instead of mushrooms?
If you skip mushrooms, try celery, peas, or carrots in equal quantity (about 1 cup). Frozen mixed veggies also work perfectly.
→ Can I freeze this dish?
You can freeze it without toppings for up to 2 months. Cream sauce texture may change slightly, so thaw in the fridge overnight, then top and bake.
→ What substitutes for half-and-half?
Go with whole milk for less richness or heavy cream for more. Dairy-free options like almond or oat milk can work, but the sauce texture will differ slightly.

Conclusion

This leftover chicken casserole is a cozy and smart way to use up extra ingredients.

With creamy sauce, mushrooms, and crispy toppings, it transforms simple leftovers into a satisfying family meal.

Leftover Chicken Casserole

A deliciously creamy blend of leftover chicken and potatoes mixed with mushrooms, topped with cheese or breadcrumbs for a perfect finish.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: ~

Ingredients

01 3 tablespoons of butter (unsalted).
02 8 ounces of sliced mushrooms.
03 1 cup of chopped onion.
04 2 tablespoons plain flour.
05 1 cup milk or substitute with half-and-half.
06 Salt to taste (use kosher if preferred).
07 Add ground pepper as desired.
08 2 cups boiled, diced potatoes.
09 2 cups of cooked chicken, cubed.
10 1 cup soft bread crumbs (optional).
11 2 tablespoons melted butter for topping (optional).
12 1 cup shredded cheese (like cheddar or Monterey Jack, optional).

Instructions

Step 01

Turn on your oven to 350°F/180°C/Gas Mark 4 and coat a 2-quart casserole dish lightly with oil or butter.

Step 02

In a big skillet, warm the butter over medium heat. Toss in the onions and mushrooms. Stir occasionally and cook until they soften and turn golden, which takes about 8 minutes.

Step 03

Sprinkle flour into the skillet and mix it in for 1 to 2 minutes. Slowly pour in the milk while stirring. Keep at it until the mixture thickens, which takes roughly 3 to 5 minutes. Season to your liking with salt and pepper.

Step 04

Put the diced chicken, potatoes, and the mushroom sauce together in the prepared dish. Stir gently to combine everything well.

Step 05

Top with either melted butter-mixed breadcrumbs or your choice of shredded cheese.

Step 06

Bake it for 25 to 30 minutes until the dish is thoroughly heated and the top is bubbling nicely.

Notes

  1. Use cheese or breadcrumbs on top, whichever you like better.
  2. A great way to use up any chicken and potatoes leftover from another meal.

Tools You'll Need

  • A 2-quart casserole dish.
  • A large pan or skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 403
  • Total Fat: 19 g
  • Total Carbohydrate: 33 g
  • Protein: 26 g