Easy Leftover Chicken and Potato Casserole

I'm excited to share my favorite way to transform leftovers into something absolutely delicious! This Easy Leftover Chicken and Potato Casserole has become my go-to comfort food recipe. The combination of tender chicken creamy mushroom sauce and hearty potatoes creates pure magic in every bite.

Simple Yet Special

What I love most about this casserole is how it turns everyday leftovers into a brand new meal that everyone gets excited about. The creamy white sauce brings everything together perfectly and you can easily add your favorite toppings or veggies to make it your own.

Gather Your Ingredients

• Butter: Unsalted butter for sautéing and optional breadcrumb topping.
• Mushrooms: Sliced fresh mushrooms add earthy flavor and texture.
• Onions: Chopped onions for a savory base.
• All-Purpose Flour: Thickens the mushroom sauce.
• Milk (or Half-and-Half): Creates a creamy, rich sauce.
• Cooked Potatoes: Diced leftover roasted or steamed potatoes.
• Cooked Chicken: Leftover rotisserie chicken or roasted chicken, diced.
• Breadcrumbs (Optional): Soft breadcrumbs tossed with melted butter for a crispy topping.
• Shredded Cheese (Optional): Cheddar or Monterey Jack for added richness.

Creating Comfort

Step 1 - Preheat the Oven

Preheat the oven to 350°F (180°C) and lightly grease a 2-quart baking dish.

Step 2 - Sauté the Vegetables

Heat 3 tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and chopped onions, cooking for about 8 minutes until tender and lightly browned.

Step 3 - Make the Sauce

Stir in 2 tablespoons of flour and cook for 1-2 minutes. Gradually whisk in 1 cup of milk or half-and-half, stirring constantly until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.

Step 4 - Assemble the Casserole

In the prepared baking dish, combine 2 cups of diced cooked potatoes, 2 cups of diced cooked chicken, and the mushroom sauce. Stir gently to mix.

Step 5 - Add the Topping

If using breadcrumbs, toss 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Alternatively, sprinkle 1 cup of shredded cheddar cheese on top of the casserole.

Step 6 - Bake

Bake for 25-30 minutes, or until the casserole is hot and bubbly. Serve immediately.

Success Secrets

Here's what I've learned from making this countless times: Add your milk slowly to avoid lumps in the sauce, and always taste before baking since everything's pre-cooked. If you don't have a baking dish, an oven-safe skillet works perfectly. Just remember to let glass bakeware come to room temperature first!

Make It Your Own

I love experimenting with different additions! Sometimes I'll toss in some frozen peas or steamed broccoli. Fresh herbs like thyme and parsley add amazing flavor. The crispy topping options are endless - try French-fried onions for something special!

Keep It Fresh

This casserole is perfect for make-ahead meals. You can assemble it and keep it in the fridge for a day before baking or freeze it for up to a month. Just remember to add a few extra minutes to the baking time if it's coming straight from the fridge.

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Perfect Pairings

We love serving this with a crisp green salad to balance out the richness. Sautéed greens or roasted seasonal vegetables make wonderful sides too. It's all about creating that perfect comfort food meal!

Frequently Asked Questions

→ What kind of potatoes work best in this casserole?

You can use any leftover cooked potatoes - roasted, boiled, or even leftover mashed potatoes. If using mashed potatoes, spread them as a layer rather than mixing them in. Waxy potatoes like red or yellow hold their shape better than russets.

→ Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours ahead and refrigerate before baking. Add about 10-15 minutes to the baking time if cooking from cold. Wait to add the breadcrumb or cheese topping until just before baking for best results.

→ What can I substitute for mushrooms?

If you don't like mushrooms, try using diced celery, carrots, or peas instead. You'll still want to use about 1 cup of vegetables total to maintain the right sauce ratio. Frozen mixed vegetables also work well as a substitute.

→ Can I freeze this casserole?

While you can freeze this casserole, the texture of the cream sauce might change slightly when thawed. If freezing, assemble without the topping and freeze for up to 2 months. Thaw overnight in the refrigerator before adding topping and baking.

→ What can I use instead of half-and-half?

You can use whole milk for a lighter version or heavy cream for extra richness. For a dairy-free option, unsweetened almond or oat milk works, but the sauce won't be as creamy. Adjust the flour amount slightly to achieve desired thickness.

Conclusion

This hearty chicken potato casserole is the perfect solution for using up leftover ingredients.

Combining tender chicken, creamy sauce, and flavorful mushrooms, this dish transforms simple leftovers into a delicious, comforting meal that the whole family will enjoy.