Creamy Chicken Casserole Bake

It’s no secret that I like casseroles. I do. I love casseroles. They are just so simple to make and normally they are gooey and cheesy, that alone stops me in my tracks. I also love Google. If it hadn’t have been for Google I wouldn’t be sharing this delicious recipe with y’all today. I needed delicious and I needed to use leftover chicken from a Crock Pot Chicken I made once again the other night. I did say in the original post that I would sharing ways to use the leftover chicken so in keeping my word here is another leftover chicken recipe.

You can use leftover chicken of any kind; rotisserie’d, grilled, or fried. Heck, it so good I would intentionally cook some chicken just to make this casserole again.

I also want to point out before you begin making this dish that you can make one large pan or two smaller separate pans, one for freezing. If you make two, as I did, just make everything as it says in the recipe only when layering divide between two pans. When it comes time to bake just pop one in the oven and the other in the freezer, covered of course.

To bake the frozen one: The day before you want to bake just put it in the refrigerator to thaw overnight and then bake according to the recipe below. Forget to take it out of the freezer? Not a problem, bake covered at 350 degrees for one hour, then uncover and bake at 400 degrees for 20 minutes.


A note on the above photo: this is borrowed from the original website as I accidently deleted my photo of the top of the casserole.


Creamy Chicken Casserole Bake
recipe lightly adapted from Examiner.com

2 cups dry stuffing mix
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter, melted
3 cups chicken, cooked and diced into 1 inch cubes
8 ounces fresh mushrooms, sliced
1/2 cup butter
1/2 cup flour
2 1/4 cups chicken broth
1 cup evaporated milk
salt and pepper to taste
seasoning blend to taste

In a bowl toss the stuffing mix, onion and celery together. Pour the 1/4 cup melted butter over the top and stir to combine. Pour into a 9x13" casserole dish or two smaller dishes.

Top with a layer of chicken and then a layer of mushrooms. Set aside.

In a large saucepan melt the 1/2 cup butter. Once melted add the flour, whisking out any lumps; cook for a few minutes until golden. Slowly whisk in the milk and chicken broth. Bring to a boil and let cook for about three minutes. Turn off heat and stir in seasonings, salt and pepper to taste.

Pour the sauce over the chicken and mushrooms in the casserole dish or dishes.

Bake at 350 degrees for one hour or until bubbly.


Like I told you above this is the yummiest casserole I have had is so long. I love it. Baby Cakes loved it. And now I am just waiting to try it with leftover turkey. Come on Thanksgiving.

Wink,