Side Pannel
New potato and chicken casserole
New potato and chicken casserole
- Recipe Submitted by Marsala on 11/05/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Casseroles, Chicken, Potatoes
Ingredients List
- 1 1/2 pounds new potatoes, cut into 3/4-inch pieces
- 8 ounces fresh green beans, trimmed and halved crosswise
- 2 cups sliced fresh mushrooms (such as cremini, button, or stemmed shiitake) (8 ounces)
- 2 medium leeks, halved lengthwise and thinly sliced (2/3 cup)
- 2 tablespoons butter
- 1/2 8 ounce package cream cheese
- 1/2 cup sour cream
- 1 1/2 cups milk
- 3/4 cup finely shredded Parmesan cheese, divided
- 1 tablespoon snipped fresh dill or 2 teaspoons snipped fresh rosemary
- 1/4 teaspoon ground black pepper
- 1 2 - 2 1/4 pound purchased roasted chicken
Directions
1. In a 4- to 6-quart Dutch oven, cook potatoes, covered, in enough boiling water to cover for 8 minutes. Add green beans; return to boiling. Cook, covered, for 7 to 9 minutes more or until potatoes are tender and beans are crisp-tender. Drain and set aside.
2. Meanwhile, in a very large skillet, cook mushrooms and leeks in hot butter over medium heat for 4 to 6 minutes or until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add cream cheese; stir until melted. Add sour cream and stir until combined. Gradually stir in milk. Add 1/2 cup of the Parmesan cheese, the dill and pepper.
3. Remove the meat from the chicken; discard skin and bones. Chop the chicken and add to the mushroom mixture along with the drained potato mixture. Stir gently to combine. Transfer to a greased 2 1/2- to 3-quart au gratin dish or shallow baking dish. Spread mixture evenly in dish.
4. Bake in a 350 degrees oven, uncovered, for 25 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 5 minutes more or until heated through.
2. Meanwhile, in a very large skillet, cook mushrooms and leeks in hot butter over medium heat for 4 to 6 minutes or until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add cream cheese; stir until melted. Add sour cream and stir until combined. Gradually stir in milk. Add 1/2 cup of the Parmesan cheese, the dill and pepper.
3. Remove the meat from the chicken; discard skin and bones. Chop the chicken and add to the mushroom mixture along with the drained potato mixture. Stir gently to combine. Transfer to a greased 2 1/2- to 3-quart au gratin dish or shallow baking dish. Spread mixture evenly in dish.
4. Bake in a 350 degrees oven, uncovered, for 25 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 5 minutes more or until heated through.
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