As I rummaged through my fridge looking for inspiration, I stumbled upon the secret to the most satisfying meal – leftover chicken. The leftover Greek chicken salad from our previous recipe had already cooled down, making it the perfect base for a hearty chicken casserole. What followed was a culinary journey to transform yesterday’s dinner into tomorrow’s masterpiece. With a symphony of textures and flavors, this chicken casserole has now become a staple in our household. It’s easy to make, feeds a crowd, and leaves everyone yearning for more.
Recipe Courtesy of Our Kitchen
What Makes This Chicken Casserole So Good
★★★★★ (55 Reviews)
Ingredients
1 1/2 cups leftover cooked chicken
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Directions
1
Preheat oven to 375°F (190°C). In a large skillet, sauté the chopped onion and minced garlic until softened.
2
In a separate mixing bowl, whisk together the flour, milk, shredded cheddar and mozzarella cheese, dried thyme, salt, and black pepper.
3
In the same skillet used for the onion mixture, combine the cooked chicken, peas and carrots, and the flour mixture. Stir until combined.
4
Transfer the chicken mixture to a 9×13-inch baking dish. Dot the top with the butter.
5
Bake for 25 minutes, then broil for an additional 2-3 minutes, or until golden brown.
