Leftover Rotisserie Chicken And Potato Casserole

Have you ever bought a cooked rotisserie chicken at the grocery and ended up with leftover chicken that you didn’t know what to do with? That is exactly how I ended up making this Chicken and Potato Casserole recipe.

With today’s grocery prices on the rise, you just can’t beat the value of purchasing a cooked whole chicken at the market. In fact, in the area where I live, if you head to a wholesale club, you can purchase an entire bird, that is ready to eat for under 5 dollars.

Crazy as it sounds, you can’t purchase an uncooked fryer chicken for less than that. Therefore, whenever I head out for my weekly grocery trip, I will often put one in my basket for an easy weeknight meal.

However, I always have leftovers at the end of the night. So for the next couple of days I will try to find creative ways to use the meat.

Getting Creative With Leftovers

It often starts with a simple Chicken Salad sandwich. Or maybe a Cobb Salad for lunch. However, this time I wanted to make a complete dinner out of the leftovers.

Therefore, I turned to my fridge to see what type of throw together meal that I could make with what I had on hand. That is when I noticed a large leftover baked potato sitting in my refrigerator.

I knew then that I could come up with a way to make a casserole with the leftover rotisserie chicken and the cooked potato. Then I pulled open my produce drawer and saw that I had a few vegetables that I could use as well.

The only thing else that I needed were ingredients to make a sauce. And luckily, I always have milk and cheese in the refrigerator.

So I got started throwing everything together and ended up with this delicious casserole recipe!

Leftover Rotisserie Chicken And Potato Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3 tablespoons Butter, unsalted
• 8 ounces Mushrooms, sliced
• 1 cup diced Onions
• 1/2 cup diced Sweet Bell Pepper
• 1/2 Jalapeño, diced (optional)
• 2 tablespoons All-Purpose Flour
• 1 cup Milk
• Freshly Ground Black Pepper, to taste
• Kosher salt, to taste
• Hot Red Pepper Flakes, optional to taste
• 2 cups diced Cooked Potatoes
• 2 cups diced Cooked Chicken
• 1 cup shredded Cheddar Cheese

INSTRUCTIONS

The first step in making this Chicken and Potato casserole is to preheat the oven to 350°F (180°C). Then lightly spray an 11 x 7″ baking dish with non-stick cooking spray and set aside.

Place a large skillet over medium heat and add the butter to the pan. Once the butter melts, add the mushrooms, onions, and diced peppers to the skillet.

Saute the vegetables until the become tender and lightly browned. This should take about 7-8 minutes.

Next, whisk the flour into the pan. Cook, whisking constantly, for 1 to 2 minutes so the flour tastes has a chance to cook off.

Now slowly pour in the milk, stirring frequently and cook until the mixture becomes thick. This process should take only a few minutes.

Now season the mixture with Kosher salt, freshly ground black pepper and hot pepper flakes (if using) to taste. Remove the sauce from the heat and set aside.

In the prepared baking dish, add the cooked potatoes and chopped leftover rotisserie chicken. Gently mix so that there is an even amount of each scattered in the bottom of the dish.

Pour the warm casserole sauce and vegetables on top of the chicken and potatoes. Then sprinkle the shredded cheese evenly on the top surface.

Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The casserole is finished cooking when the sauce is hot and bubbly and the cheese has melted.

Remove the leftover rotisserie casserole from the oven and let it sit for 5 minutes before serving.

Frequently Asked Questions

1. Can I make this with leftover turkey?

Absolutely! If you have leftover turkey from Thanksgiving, use it instead of the cooked chicken. You could also use the leftovers from a pork or beef roast as well.

2. Can I make this recipe Gluten-Free?

It is easy to make this leftover rotisserie chicken and potato casserole gluten-free. Simply use a gluten-free flour in place of the all-purpose flour.

3. What type of milk should I use?

Although whole milk will give you a nice and thick, creamy sauce, use whatever milk you have. Of course, you will want to stay away from flavored milk.

I use plain, unsweetened Almond milk and it turns out great every time!

4. Why doesn’t my shredded cheese melt very well?

If you are using packaged shredded cheese from the grocery your cheese will melt, but often time you can still see the outline of the strands. This is because the shredded cheese has an anti-caking coating on the surface which prevents the strands from sticking together in the package.

The only way to get perfectly smooth, melted cheese is to shred a block of cheese yourself. I use my Hamilton Beach Food Processor, which has a grating blade attachment to shred my cheese.

However, I am also a realist and reach for the package of shredded cheese more often than not when cooking for my family.

5. How to store the leftovers?

It is ironic that we are talking about storing leftovers from a recipe made from leftovers. However, if you find yourself with an extra helping or two of this chicken and potato casserole, store it in a covered container in the refrigerator for up to 4 days.

Other Leftover Rotisserie Chicken Recipes

If you are still searching for a great way to use your leftover chicken, check out some of my other favorite recipes that I have listed below.

• Chicken Broccoli Casserole
• Doritos Chicken Casserole
• Air Fryer Chicken Chimichangas
• Buffalo Chicken Wrap
• Buffalo Chicken Pinwheels
• Easy Cobb Salad
• Chicken Pot Pie
• Crock Pot Buffalo Chicken Dip
• Old Fashioned Chicken Salad

Enjoy! Mary

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