Leftover Chicken Casserole (Print Version)
# 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:
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.
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.
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.
04 -
Put the diced chicken, potatoes, and the mushroom sauce together in the prepared dish. Stir gently to combine everything well.
05 -
Top with either melted butter-mixed breadcrumbs or your choice of shredded cheese.
06 -
Bake it for 25 to 30 minutes until the dish is thoroughly heated and the top is bubbling nicely.
# Notes:
01 -
Use cheese or breadcrumbs on top, whichever you like better.
02 -
A great way to use up any chicken and potatoes leftover from another meal.