Tasty Chicken Potato Casserole

Wow, I can't wait to tell you about my absolute favorite way to jazz up those leftovers! This no-fuss Chicken and Potato Leftover Bake has become the ultimate comfort dish at my house. When you mix those soft chicken chunks with that velvety mushroom gravy and those chunky potatoes, you get something truly magical that'll make your taste buds dance!

Effortless Yet Impressive

The best thing about this bake is how it takes regular leftover food and turns it into something completely new that folks actually look forward to eating. That smooth white gravy pulls everything together so nicely, and you can throw in whatever extra veggies or toppings you want to really make it yours.

Round Up These Items

• Butter: Get the unsalted kind for cooking and maybe for that optional breadcrumb coating.
• Mushrooms: Cut up some fresh ones for that wonderful earthy taste.
• Onions: Diced onions to build that tasty foundation.
• All-Purpose Flour: This makes your mushroom sauce nice and thick.
• Milk (or Half-and-Half): For that smooth, luxurious sauce texture.
• Cooked Potatoes: Cubed leftover baked or boiled potatoes work great.
• Cooked Chicken: Chunks of yesterday's rotisserie or roasted chicken.
• Breadcrumbs (Optional): Mix soft breadcrumbs with melted butter for a crunchy top layer.
• Shredded Cheese (Optional): Try some cheddar or Monterey Jack for extra yumminess.

Building Warmth

Step 1 - Warm Up Your Oven

Set your oven to 350°F (180°C) and give a 2-quart baking dish a light coating of grease.

Step 2 - Cook Your Veggies

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

Step 3 - Whip Up The Gravy

Mix in 2 tablespoons flour and let it cook for a minute or two. Then slowly pour in 1 cup of milk or half-and-half while stirring the whole time until it gets thick, about 3-5 minutes. Add some salt and pepper how you like it.

Step 4 - Mix Everything Together

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

Step 5 - Top It Off

If you want breadcrumbs, mix 1 cup of soft breadcrumbs with 2 tablespoons of melted butter. Or you can just sprinkle 1 cup of shredded cheddar on top instead.

Step 6 - Pop It In The Oven

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

Winning Tips

After making this tons of times, I've learned some tricks. Always add your milk bit by bit to stop those annoying lumps, and don't forget to taste it before baking since everything's already cooked. Don't have a proper baking dish? A skillet that can go in the oven works too. Just don't put cold glass bakeware straight in a hot oven!

Personal Touches

I'm always trying different add-ins with this dish! Sometimes I throw in a handful of frozen peas or some lightly cooked broccoli. Fresh herbs really boost the flavor too, especially thyme and parsley. And for that crunchy topping, you can't beat those canned French-fried onions for something a bit special!

Storage Smarts

This bake is so handy for planning meals ahead. You can put it all together and stick it in the fridge for up to a day before cooking, or freeze it for about a month if you need to. Just remember to cook it a little longer if you're taking it straight from the refrigerator to the oven.

Save it

Tasty Teammates

We always have this with a fresh green salad to cut through the richness. Some quickly cooked leafy greens or oven-roasted seasonal veggies make great sidekicks too. It's all about creating that complete cozy meal that makes everyone happy!

Common Questions

→ What kind of potatoes work best in this casserole?

You can throw in any cooked potatoes you have around - ones you've roasted, boiled, or even mashed leftovers. For mashed ones, just spread them in a layer instead of mixing them in. Red or yellow potatoes stay firmer than russets when baked.

→ Can I make this casserole ahead of time?

Sure thing, you can put everything together up to a day ahead and keep it in the fridge until you're ready to bake it. Just add 10-15 extra minutes to the cooking time when starting from cold. Save the breadcrumbs or cheese for right before baking so they turn out perfect.

→ What can I substitute for mushrooms?

Don't like mushrooms? Toss in chopped celery, carrots, or peas instead. Just stick to about 1 cup of veggies total so your sauce stays balanced. A bag of frozen mixed veggies works great too if you're in a hurry.

→ Can I freeze this casserole?

You can freeze it, but the cream sauce might not be exactly the same when thawed. If you want to freeze it, leave off the topping and it'll keep for up to 2 months. Let it thaw in your fridge overnight, then add your topping and bake it fresh.

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

Regular milk works for a lighter version or heavy cream if you want it extra rich. If you can't do dairy, try unsweetened almond or oat milk, though it won't get as creamy. You might need to play with the flour amount a bit to get the thickness just right.

Final Thoughts

This filling chicken potato bake makes great use of what's left in your fridge.

Blending soft chicken, rich sauce, and tasty mushrooms, it turns simple leftovers into a mouth-watering, cozy dinner the entire family will ask for again.