Curried chicken casserole

Curried chicken casserole

This is pretty tasty as well as an awesome way to use up leftovers from a chicken or turkey dinner since you can also substitute leftover veggies like corn or green beans.  A rotisserie chicken works too, and it’s especially nice if you can catch one marked down when the supermarket deli closes. If you like your casserole a bit… soupier… use an extra half cup milk.

Ingredients

casserole plated

1 large onion, chopped
3 ribs celery, chopped
3 Tbs unsalted butter, divided
1 cup frozen peas & carrots
3 Tbs flour
1 tsp curry powder (I used Penzey’s hot curry powder)
1 1/2 cups chicken broth
1/2 cup milk (skim is ok)
2 cups cubed chicken
2 Tbs chopped parsley or cilantro
1/2 tsp salt
1/2 tsp pepper
2 cups mashed potatoes
1/4 tsp paprika

Instructions
Over medium heat, saute the onion and celery in 1 Tbs of butter until just tender and fragrant.  Add the frozen veggies and remaining butter.  Cook for another 2 minutes or so.

Stir in the flour and curry powder and cook for a few minutes more so that it forms a roux. Gradually add the milk and chicken broth. Increase heat and bring to a boil. Cook and stir until the sauce thickens until it’s a bit less thick than you want it to end up.  Add the chicken, parsley, salt and pepper and stir to combine.

Spoon into a greased 2 qt baking dish.  Spread mashed potatoes over the top and sprinkle with paprika. Bake, uncovered at 350 for 20-25 minutes.  Remove from oven and let stand 10 minutes or so before serving.

Serves 6

Bowl:  Maddock Stoniers for Cunard Line, ca 1939-1064

Posted by Mike on Friday, October 15, 2010 at 01:29 PM
Filed in: Casseroles • Poultry • ◊ Permalink
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