|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 26g||128%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken and potato casserole is easy to prepare with leftover chicken and potatoes. This makes a nice everyday meal using the leftovers from a Sunday chicken dinner, or use a cooked rotisserie chicken or leftovers from roasting a whole bird and cook the diced potatoes separately.
Leftover chicken can become dry and a little blah, but combining with a creamy sauce and baking until bubbly gives it new life. Revive your leftovers by turning them into a totally new dish that the whole family will love.
This easy chicken casserole can be topped with a cup of shredded cheddar cheese or a crunchy buttered bread crumb topping. Crushed French fried onions would be delicious as well.
Click Play to See This Leftover Chicken and Potato Casserole Recipe Come Together
- 3 tablespoons butter
- 8 ounces mushrooms (sliced)
- 1 cup onions (chopped)
- 2 tablespoons all-purpose flour
- 1 cup milk (or half-and-half)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 cups diced chicken (cooked)
- 2 cups diced potatoes (cooked)
- Optional: 1 cup soft breadcrumbs
- Optional: 2 tablespoons butter (melted)
- Optional: 1 cup cheddar cheese (or Monterey Jack cheese, shredded)
Gather the ingredients.
Heat the oven to 350 F / 180 C / Gas 4.
Lightly grease a 1 1/2-quart baking dish.
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.
Stir the flour into the pan. Cook, stirring, for 1 to 2 minutes.
Gradually add the milk or half-and-half, stirring, and cooking until thickened. Add salt and pepper, to taste.
In the prepared baking dish, combine the cooked chicken, potatoes, and mushroom sauce mixture.
If using the breadcrumb topping, toss the breadcrumbs with the melted butter until well coated.
Top with the buttered bread crumbs or sprinkle with shredded cheese.
Bake for 25 to 30 minutes, or until hot and bubbly. Enjoy!
- Other cooked vegetables may be used along with the potatoes. Add 1/2 cup or more of diced cooked rutabaga or carrots either in place of or in addition to the mushrooms.
- Add a big handful of frozen peas or frozen spinach that has been thawed, squeezed dry, and chopped.
How to Store and Freeze
- If well-wrapped, this casserole can be stored in the fridge for up to a day before baking or frozen for a month. Defrost in the refrigerator overnight before baking and add five minutes to the cook time.
- Leftover cooked chicken will last up to four days in an airtight container in the refrigerator. It can also be stored in the freezer for up to a month. Defrost overnight in the fridge before using, and use right away upon thawing.