Ingredients: |
Ingredients: 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,etc.) (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
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Directions: |
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.
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 degrees oven, uncovered, for 25 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 5 minutes more or until heated through. |
This recipe for New Potato and Chicken Casserole is from