New Potato and Chicken Casserole | Midwest Living

New Potato and Chicken Casserole

New Potato and Chicken Casserole

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  • Makes: 6 servings
  • Yield: 8 1/2 cups
  • Prep 30 mins
  • Bake 30 mins

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Green beans, mushrooms, leeks, potato and handy rotisserie chicken make this creamy casserole a true one-dish meal--and convenient to boot!


  • 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


  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.

Nutrition Facts

(New Potato and Chicken Casserole)

Servings Per Recipe 6, Thiamin (mg) 0, chol. (mg) 152, vit. C (mg) 17, Fat, total (g) 24, iron (mg) 2, cal. (kcal) 458, vit. A (IU) 1153, calcium (mg) 284, pro. (g) 36, Monounsaturated fat (g) 7, carb. (g) 28, Niacin (mg) 10, sat. fat (g) 12, Riboflavin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 1090, sugar (g) 8, sodium (mg) 701, fiber (g) 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 2, Folate (µg) 62

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