Leftover Chicken & Potato Casserole
Ingredients
3 tablespoons butter
8 ounces mushrooms (sliced)
1 cup onions (chopped)
2 tablespoons all-purpose flour
1 cup milk (or half-and-half)
Kosher salt
Freshly ground black
2 cups diced chicken (cooked)
2 cups diced potatoes (cooked)
Optional: 1 cup soft bread crumbs
Optional: 2 tablespoons melted butter
Optional: 1 cup cheddar cheese (or Monterey Jack cheese, shredded)
Cooking Method
1. Gather the ingredients.
2. Heat the oven to 350F/180C/Gas4.
3. Lightly butter a 1 1/2-quart baking dish.
4. Heat butter in a large, heavy skillet or sauté pan over medium heat.
5. Add the mushrooms and onions and cook until tender and lightly browned, about 8 minutes.
6. Stir the flour into the pan. Cook, stirring, for 1 to 2 minutes.
7. Gradually add the milk or half-and-half, stirring, and cooking until thickened. Add salt and pepper to taste.
8. In the prepared baking dish, combine chicken, potatoes, and mushroom sauce mixture.
9. Toss the bread crumbs with melted butter until well coated.
10. Top with the buttered bread crumbs or sprinkle with shredded cheese.
11. Bake for 25 to 30 minutes, or until hot and bubbly