Grab a rotisserie chicken to make this easy oven-baked casserole for your family. Rotisserie Chickenand Potato Casserole is a fantastic and quick weeknight meal that is hearty and filling. This comfort food casserole is also a good dish to take friends and family when they need a meal delivery.
1red bell pepper, seeds and membranes removed, diced
1/4cupall-purpose flour
2cupsmilk
Kosher salt and black pepper, to taste
2large potatoes, peeled, diced and cooked until tender
2cupsshredded cooked chicken
1cupshredded cheddar cheese
Instructions
Preheat the oven to 350°F
In a large skillet over medium heated melt the butter. When the butter is gently sizzling, add the mushrooms, onions, and bell peppers; cook for a few minutes until the veggies are softened, 8-10 minutes.
Sprinkle the flour over the vegetables in the skillet; cook for 1 minute, stirring often.
Remove the skillet from the heat and gradually stir in the milk. When the milk has incorporated into the flour a bit, return the skillet to the burner.
Cook the sauce for 2-3 minutes, stirring, until nicely thickened; season to taste with salt and pepper.
Into a greased 11x8 baking dish, add the shredded chicken and potatoes; pour the sauce and mushroom mixture over the top, then sprinkle with cheese.
Bake on the center oven rack for 30-35 minutes or until hot and bubbly throughout and 160 degrees F. at the center.
Let the casserole rest for 5 minutes before serving.
Notes
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.