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

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
30 mins
total:
1 hr
Servings:
6
Yield:
8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake in a 350° oven, uncovered, for 25 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 5 minutes more or until heated through.

Nutrition Facts

458 calories; fat 24g; cholesterol 152mg; saturated fat 12g; carbohydrates 28g; mono fat 7g; poly fat 2g; trans fatty acid 0g; insoluble fiber 4g; sugars 8g; protein 36g; vitamin a 1153IU; vitamin c 17.3mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 10.3mg; vitamin b6 0.6mg; folate 62.4mcg; vitamin b12 0.9mcg; sodium 701mg; potassium 1090mg; calcium 284mg; iron 2.2mg.
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