Description

This casserole is easy to prepare with leftover chicken and potatoes. It makes a nice everyday meal using the leftovers from a Sunday chicken dinner, a rotisserie chicken, or a roasted whole bird. The potatoes can be leftover roasted potatoes or, if you need to cook them separately, simply steam them until tender.

Directions

1. Gather the ingredients.
2. Preheat the oven to 350 F/180 C/Gas Mark 4. Lightly grease a 2-quart baking dish.
3. Heat the butter in a large, heavy skillet or sauté pan over medium heat. Add the mushrooms and onions and cook until tender and lightly browned, about 8 minutes.
4. Stir the flour into the pan. Cook, stirring, for 1 to 2 minutes.
5. Gradually add the milk or half-and-half, stirring, and cook until thickened, 3 to 5 minutes. Add pepper and salt.
6. In the prepared baking dish, combine the cooked potatoes, chicken, and mushroom sauce mixture. 
7. If using the breadcrumb topping, toss the breadcrumbs with the melted butter until well coated.
8. Top the casserole with the buttered breadcrumbs or sprinkle with shredded cheese.
9. Bake for 25 to 30 minutes or until hot and bubbly.