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