Potato Chicken Casserole (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter.
02 -
8 ounces mushrooms, sliced.
03 -
1 cup chopped onions.
04 -
2 tablespoons all-purpose flour.
05 -
1 cup milk (or half-and-half).
06 -
Freshly ground black pepper, to taste.
07 -
Kosher salt, to taste.
08 -
2 cups diced cooked potatoes.
09 -
2 cups diced cooked chicken.
10 -
1 cup soft breadcrumbs (optional).
11 -
2 tablespoons unsalted butter, melted (optional).
12 -
1 cup shredded cheddar cheese or Monterey Jack (optional).
# Instructions:
01 -
Preheat oven to 350 F/180 C/Gas Mark 4. Lightly grease a 2-quart baking dish.
02 -
Heat butter in large skillet over medium heat. Add mushrooms and onions, cook until tender and lightly browned, about 8 minutes.
03 -
Stir flour into pan and cook 1-2 minutes. Gradually add milk, stirring until thickened, 3-5 minutes. Season with pepper and salt.
04 -
In prepared baking dish, combine potatoes, chicken, and mushroom sauce mixture.
05 -
Top with either buttered breadcrumbs (toss breadcrumbs with melted butter) or shredded cheese.
06 -
Bake for 25-30 minutes until hot and bubbly.
# Notes:
01 -
Can use either breadcrumb or cheese topping based on preference.
02 -
Perfect way to use leftover chicken and potatoes.