Easy Leftover Chicken and Potato Casserole

Two chicken and potato casseroles, one with melted cheese topping and another with browned breadcrumb topping

The Spruce Eats

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Yield: 1 casserole
Nutrition Facts (per serving)
403 Calories
19g Fat
33g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 403
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 43%
Cholesterol 88mg 29%
Sodium 321mg 14%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 26g
Vitamin C 13mg 66%
Calcium 121mg 9%
Iron 3mg 18%
Potassium 1002mg 21%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This casserole is easy to prepare with leftover chicken and potatoes. It makes a nice everyday meal using the leftovers from a Sunday chicken dinner, a cooked rotisserie chicken, or leftovers from roasting a whole bird. Cook the diced potatoes separately.

Leftover chicken can become dry and a little blah but combining it 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.

Top the chicken casserole with a cup of shredded cheddar cheese or crunchy buttered breadcrumbs. Crushed french fried onions would be delicious as well.


Click Play to See This Leftover Chicken and Potato Casserole Recipe Come Together

"This is a great recipe to spruce up leftover night. It’s a simple casserole that comes together rather quickly. The premise of the recipe is fuel for many variations. Follow the formula and clean out the fridge with other meats and veggies, top it differently, add herbs and spices. There’s little chance of boring leftovers!" —Colleen Graham

Easy leftover chicken and potato casserole tester image
A Note From Our Recipe Tester


  • 3 tablespoons butter

  • 8 ounces mushrooms, sliced

  • 1 cup chopped onions

  • 2 tablespoons all-purpose flour

  • 1 cup milk (or half-and-half)

  • Freshly ground black pepper, to taste

  • Kosher salt, to taste

  • 2 cups diced cooked potatoes

  • 2 cups diced cooked chicken

  • 1 cup soft breadcrumbs, optional

  • 2 tablespoons butter, melted, optional

  • 1 cup shredded cheddar cheese (or Monterey Jack), optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F/180 C/Gas Mark 4.

    Ingredients for leftover chicken and potato casserole recipe gathered

    The Spruce Eats

  2. Lightly grease a 2-quart baking dish.

    Lightly greased rectangular casserole dish

    The Spruce Eats

  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.

    Chopped onions and sliced mushrooms being stirred with a wooden spoon in a skillet

    The Spruce Eats

  4. Stir the flour into the pan. Cook, stirring, for 1 to 2 minutes.

    Onions, mushrooms, and flour browning in a skillet while being stirred with a wooden spoon

    The Spruce Eats

  5. Gradually add the milk or half-and-half, stirring, and cook until thickened, about 3 to 5 minutes. Add pepper and salt.

    Thickened mushroom and cream mixture being stirred with a wooden spoon in a skillet

    The Spruce Eats

  6. In the prepared baking dish, combine the cooked potatoes, chicken, and mushroom sauce mixture. 

    Chicken, potatoes, and mushrooms combined in a casserole dish

    The Spruce Eats

  7. If using the breadcrumb topping, toss the breadcrumbs with the melted butter until well coated.

    Breadcrumbs tossed with melted butter in a bowl

    The Spruce Eats

  8. Top the casserole with the buttered breadcrumbs or sprinkle with shredded cheese.

    Two chicken and potato casseroles, one topped with grated cheese and another with buttered breadcrumbs

    The Spruce Eats

  9. Bake for 25 to 30 minutes or until hot and bubbly. Enjoy.

    Leftover chicken and potato casserole with browned breadcrumb topping

    The Spruce Eats

Recipe Variations

  • 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, thawed frozen broccoli, or frozen spinach that has been thawed, squeezed dry, and chopped.
  • Bring in extra flavor by adding herbs and spices along with salt and pepper. Basil, garlic, oregano, paprika, and parsley are good choices for this dish.

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 5 minutes to the cooking time.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

How Long Can You Keep Leftover Cooked Chicken in the Fridge?

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.