Leftover Chicken Casserole (Print Version)
# Ingredients:
01 -
1 cup diced cooked chicken.
02 -
A pinch of salt to taste.
03 -
3 tablespoons of butter, unsalted.
04 -
2 cups cooked and diced potatoes.
05 -
8 oz mushrooms, cut into slices.
06 -
A dash of freshly ground black pepper.
07 -
1 cup finely chopped onion.
08 -
1 cup cheddar or Monterey Jack cheese, shredded (optional).
09 -
Two tablespoons melted butter (optional).
10 -
1 cup milk or half-and-half.
11 -
Optional: 1 cup soft breadcrumbs.
12 -
2 tablespoons plain flour.
# Instructions:
01 -
Heat the oven at 350 F/180 C/Gas Mark 4 and grease a 2-quart baking dish slightly.
02 -
Melt butter in a big skillet over a medium fire. Toss in mushrooms along with onions, cooking for about eight minutes till soft and golden.
03 -
Mix flour into the skillet and stir it for a minute or two. Slowly pour in the milk, mixing until the sauce thickens, which takes around 3-5 minutes. Sprinkle salt and pepper to season.
04 -
In the greased baking dish, throw together the cooked potatoes, chicken bits, and your creamy mushroom mixture.
05 -
Spread out some cheese or breadcrumbs on top. Want breadcrumbs? Toss them with melted butter first.
06 -
Pop it into the oven and bake for 25-30 minutes till bubbly and heated through.
# Notes:
01 -
Cheese or breadcrumbs? Both toppings are tasty, so it’s up to you!
02 -
An ideal dish for using up leftover spuds and chicken.