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

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Ingredients

Directions

  • 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; 24 g total fat; 152 mg cholesterol; 701 mg sodium. 28 g carbohydrates; 36 g protein;

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