Chicken Potato Bake (Print Version)
# Ingredients:
01 -
3 tbsp of butter, unsalted.
02 -
8 oz mushrooms, cut into slices.
03 -
Chopped onions, 1 cup.
04 -
2 tbsp plain flour.
05 -
1 cup milk or half-and-half.
06 -
Black pepper, freshly ground, to taste.
07 -
Kosher salt as needed.
08 -
2 cups of cooked potatoes, diced small.
09 -
2 cups of cooked chicken, diced small.
10 -
Optional: 1 cup soft breadcrumbs.
11 -
Optional: 2 tbsp melted butter for breadcrumbs.
12 -
Optional: 1 cup of shredded cheddar or Monterey Jack.
# Instructions:
01 -
Set oven to 350 F (180 C/Gas Mark 4). Grease a 2-quart dish lightly and set aside.
02 -
Melt butter in a big pan on medium heat. Toss in mushrooms and onions, stirring until soft and golden, about 8 minutes.
03 -
Mix flour into the pan, cook for a minute or two. Slowly pour in milk while stirring and let it thicken up, about 3-5 minutes. Add salt and pepper to taste.
04 -
In the greased dish, stir together potatoes, chicken, and the creamy mushroom mix.
05 -
Cover with breadcrumbs mixed with butter or sprinkle with shredded cheese.
06 -
Bake for 25-30 minutes or until it’s warmed through and bubbling.
# Notes:
01 -
Pick breadcrumbs or cheese based on what you prefer.
02 -
Great way to turn leftover chicken and potatoes into a new dish.