Simple Leftover Chicken Casserole

I can't wait to show you my go-to method for jazzing up yesterday's dinner! This no-fuss Chicken and Potato Leftover Bake has become my family's ultimate comfort food staple. When you mix up the juicy chicken with that velvety mushroom gravy and chunky potatoes, you'll get something truly wonderful in every mouthful.

Fancy Yet Effortless

The best thing about this bake is how it transforms ordinary leftovers into a completely fresh dish that has everyone asking for seconds. The smooth white gravy pulls all the flavors together beautifully, and you can toss in whatever extra veggies or toppings you've got hanging around.

Round Up Your Supplies

• Butter: Plain unsalted for cooking and maybe your crunchy topping.
• Onions: Diced onions for that tasty foundation.
• Mushrooms: Fresh cut mushrooms for depth and bite.
• All-Purpose Flour: Makes your mushroom gravy nice and thick.
• Milk (or Half-and-Half): For that smooth, luxurious sauce.
• Cooked Chicken: Leftover store-bought rotisserie or home-roasted, cut into chunks.
• Cooked Potatoes: Cubed leftover baked or boiled potatoes.
• Shredded Cheese (Optional): Some Monterey Jack or cheddar for extra goodness.
• Breadcrumbs (Optional): Fresh breadcrumbs mixed with melted butter for a crispy top.

Building Warmth

Step 1 - Warm Up Your Oven

Get your oven going at 350°F (180°C) and give a 2-quart baking dish a light coating of oil.

Step 2 - Cook Your Veggies

Melt 3 tablespoons of butter in a pan over medium heat. Toss in your sliced mushrooms and chopped onions, and let them cook about 8 minutes until they're soft and getting a bit brown.

Step 3 - Whip Up Your Gravy

Mix in 2 tablespoons of flour and cook for a minute or two. Slowly pour in 1 cup of milk or half-and-half while stirring non-stop until it gets thick, around 3-5 minutes. Add salt and pepper to match your taste.

Step 4 - Mix Everything Together

In your greased dish, put 2 cups of chopped cooked potatoes, 2 cups of chunked cooked chicken, and your mushroom gravy. Give it all a gentle stir.

Step 5 - Finish the Top

If you're using breadcrumbs, mix 1 cup of soft crumbs with 2 tablespoons of melted butter. Or just scatter 1 cup of shredded cheddar on top of your mixture.

Step 6 - Pop It In

Bake for 25-30 minutes, until everything's hot and bubbling. Serve it right away.

Tried and True Tips

After making this tons of times, I've learned a few tricks: Pour your milk in gradually to keep the sauce smooth, and always taste test before baking since everything's already cooked. Don't have a casserole dish? A pan that can go in the oven works too. Just don't put cold glass straight in a hot oven!

Twist It Your Way

I'm always trying different add-ins! Sometimes I throw in a handful of frozen peas or some leftover broccoli. Fresh herbs like parsley or thyme really boost the flavor. And for toppings, you can't go wrong with those crunchy canned onions for something different!

Storage Smarts

This bake works great as a do-ahead meal. You can put it all together and stick it in the fridge for 24 hours before cooking or freeze it up to a month. Just remember to cook it a bit longer if it's cold from the refrigerator.

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Tasty Team-Ups

We always have this with a simple green salad to cut through the richness. Quick-cooked leafy greens or some seasonal veggies from the oven make great partners too. It's all about creating that complete comfort dinner!

Frequently Asked Questions

→ What's the best kind of potato for this dish?

Any cooked potatoes you have will work, whether roasted, boiled, or mashed. If using mashed ones, layer them instead of mixing. Red or yellow potatoes keep their shape better than russets.

→ Can I prep this ahead of time?

Yep, you can put it together up to a day before baking. If refrigerated, add 10-15 extra minutes of baking time. Wait to pop on the topping until right before baking for the best texture.

→ What can I swap for mushrooms?

Skip mushrooms? No problem. Dice up celery, carrots, or peas instead. Keep about 1 cup of veggies total to balance the sauce. Frozen mixed vegetables are also a solid alternative.

→ Is it okay to freeze this dish?

You can freeze it, but the sauce texture might change a bit. For freezing, skip the topping and store it for up to 2 months. Thaw in your fridge first, then add the topping and bake.

→ What works as a half-and-half substitute?

Whole milk gives a lighter option, while heavy cream makes it richer. Dairy-free choices include almond or oat milk (unsweetened), but the creaminess might be less. Adjust flour to fix thickness, if needed.

Conclusion

This simple dish pulls together extras like chicken and potatoes, blending them with mushrooms and creamy sauce.

With its tasty toppings and comforting flavors, it's a surefire hit for everyone around the table.