Easy Leftover Chicken and Potato Casserole
A versatile casserole features leftover chicken and potatoes in a mushroom white sauce, topped with cheese.
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Instructions
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Preheat the oven to 350F and lightly grease a 2-quart baking dish.
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Heat 3 tablespoons unsalted butter in a large skillet over medium heat, then cook 8 ounces sliced mushrooms and 1 cup chopped onions for 8 minutes until tender.
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Stir 2 tablespoons all-purpose flour into the pan and cook for 1 to 2 minutes.
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Gradually add 1 cup milk or half-and-half, stirring until thickened in 3 to 5 minutes, then season with salt and pepper.
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Combine 2 cups diced cooked potatoes, 2 cups diced cooked chicken, and the mushroom sauce in the prepared baking dish.
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For a breadcrumb topping, toss 1 cup soft breadcrumbs with 2 tablespoons melted unsalted butter until coated.
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Top the casserole with either the buttered breadcrumbs or 1 cup shredded cheddar cheese.
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Bake for 25 to 30 minutes until hot and bubbly.