Easy recipe for leftover chicken and potato casserole

Easy recipe for leftover chicken and potato casserole

Easy recipe for leftover chicken and potato casserole
nutritional information (per serving)

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nutritional information
Servings: 4
amount per serving
% Daily Value*
Saturated Fat 9g43%
88 mg29%
321 mg14%
dietary fiber 4g15%
total sugar 8g
Vitamin C 13 mg66%
Calcium 121 mg9%
iron 3 mg18%
Potassium 1002 mg21%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

This casserole is easy to make with leftover chicken and potatoes. Leftovers from a Sunday chicken meal, roast chicken, or a roasted whole bird can be made into a lovely everyday meal. The potatoes can be leftover roast potatoes or, if you need to cook them separately, just steam them until tender.

Leftover chicken can get dry and a little bland, but combining it with a creamy sauce and fizzing it up gives it new life. Liven up your leftovers by turning them into a whole new dish that the whole family will love.

How long can you keep leftover cooked chicken in the fridge?

Leftover cooked chicken will keep in an airtight container in the refrigerator for up to 4 days. It can also be stored in the freezer for up to a month. Thaw overnight in the refrigerator before using and use immediately after thawing.

How to customize this recipe

There are a thousand little ways to vary this recipe and add flavor. Add leftover cooked veggies like steamed broccoli, or toss in a handful of mixed frozen veggies or frozen peas. If you like your casseroles extra savory, double the amount of flour and milk in the mushroom sauce. Add herbs like thyme to the sauce or breadcrumbs. Or swap out the cheddar for whatever melted cheese you have lying around — you can even mix and match if you only have small bites of different cheeses. Also, shredded fried onions mixed with the topping would be delicious.

What to serve with chicken and potato casserole

Casseroles are rich and hearty, so they pair best with something fresh and green. Anything goes with a simple side salad, but you can also serve this dish with sautéed veggies, broccoli, or asparagus. Roasted Acorn Squash is another delicious way to prepare some veggies.

recipe tips

  • If you don't have a small casserole dish, you can make this casserole in the same pan that you use to sauté the mushrooms and prepare the white sauce. Just make sure your pan is oven safe.
  • If you add the milk or half the milk to the mushroom mixture, add it slowly, stirring constantly. This will prevent lumps from forming in the sauce.
  • Because all of the ingredients in this casserole are cooked, you can taste the mixture before baking to make sure it's flavored enough.

Click play to watch this leftover chicken and potato casserole recipe come together

“This is a great recipe to spice up leftover late night dishes. It's a simple casserole that's quick and easy to make. The basic idea of ​​the recipe is the fuel for many variations. Follow the formula and clear out the fridge with other meats and veggies, top them differently.” , add herbs and spices. Don't expect boring leftovers!” –Colleen Graham

  • 3 tablespoon butter

  • 8th ounces Mushroomscut

  • 1 Cup chopped onions

  • 2 tablespoon all purpose flour

  • 1 Cup milk (or half and half)

  • Fresh ground black pepper, taste good

  • kosher salt, taste good

  • 2 cups diced boiled potatoes

  • 2 cups diced boiled chicken

  • 1 Cup soft breadcrumbsOptional

  • 2 tablespoon buttermelted, optional

  • 1 Cup grated cheddar cheese (or Monterey Jack), optional

  1. Gather the ingredients.

    The Spruce Eats / Cara Cormack

  2. Preheat the oven to 350F/180C/Gas mark 4. Lightly grease a 2 liter casserole dish.

    The Spruce Eats / Cara Cormack

  3. Heat the butter in a large, heavy skillet or skillet over medium-high heat. Add the mushrooms and onions and cook until tender and lightly browned, about 8 minutes.

    The Spruce Eats / Cara Cormack

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

    The Spruce Eats / Cara Cormack

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

    The Spruce Eats / Cara Cormack

  6. In the prepared casserole dish, combine the cooked potato, chicken and mushroom sauce mixture.

    The Spruce Eats / Cara Cormack

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

    The Spruce Eats / Cara Cormack

  8. Cover the casserole with the buttered breadcrumbs or sprinkle with grated cheese.

    The Spruce Eats / Cara Cormack

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

    The Spruce Eats / Cara Cormack

Glass bakeware warning

Do not place pre-made casseroles or leftovers that are in a glass baking pan and have been refrigerated directly in the hot oven as the glass may shatter. Instead, place cold glass bakeware in a cold oven to reheat while it preheats. Or, let the bakeware sit outside of the refrigerator for 30 minutes to reach room temperature while the oven preheats.

recipe variations

  • Other cooked vegetables can also be used with the potatoes. Add 1/2 cup or more diced, cooked swedes or carrots instead of or in addition to the mushrooms.
  • Add a large handful of frozen peas, thawed frozen broccoli, or frozen spinach that has been thawed, squeezed dry, and chopped.
  • Herbs and spices as well as salt and pepper provide additional taste. Basil, garlic, oregano, bell peppers, and parsley are good choices for this dish.

How to store and freeze it

If wrapped well, this casserole can be stored in the refrigerator for up to a day before baking, or frozen for a month. Thaw in the refrigerator overnight before baking, adding 5 minutes to the cooking time.

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