Left over Chicken Casserole

Submitted by escripps

"This is a great recipe to spruce up leftover night. It's a simple casserole that comes together rather quickly. The premise of the recipe is fuel for many other variations. Follow the formula and clean out the fridge with other meats and veggies, top it differently, add herbs and spices. There's little chance of boring leftovers."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 casserole
• Serves: 4

ingredients

• 4 tablespoons butter (divided use)
• 8 ounces sliced mushrooms
• 1 cup diced onion
• 2 tablespoons flour
• 1 cup milk
• 1 teaspoon pepper (to taste)
• 1 teaspoon salt (to taste)
• 1 cup frozen peas
• 2 cups potatoes (diced)
• 2 cups chicken (diced)
• 1⁄2 cup breadcrumbs
• 1 cup cheddar cheese

directions

1. Preheat Oven to 350 degrees.
2. Melt all 4 tablespoons of butter in a medium sauce pan. Take 2 ounces of the melted butter and combine with 1/2 cup of breadcrumbs and mix until all butter is absorbed, set aside. Leave remaining 2 ounces of butter in the sauce pan.
3. Sauté the mushrooms and onions in the pan until soft. Add flour and stir, then slowly add milk and stir until thickened. Add peas, salt and pepper. Remove from heat and set aside.
4. Microwave diced potatoes for a few minutes to get them started cooking. Add potatoes and chicken into a lightly buttered casserole dish and stir until evenly mixed. Then add the mushroom, onion and pea mixture and stir until evenly mixed.
5. Evenly top the casserole with the buttered bread crumbs, then top with the cheddar cheese.
6. Place in the oven at 350 degrees for 30 minutes.