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Chicken Alexander Casserole

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Chicken Alexander with Cheese

What I love most about Thanksgiving or the holiday dinners are the leftovers. This is why I made Chicken Alexander Casserole, which is what you can do with the leftovers from the holiday feast. This was a casserole dish famous in the 1970s, but it’s still in my recipe repertoire because it’s easy to do.

This is a dish from leftovers if you have tons left. Or you can make this from scratch, by boiling chicken, and adding the rest of the ingredients.

You can use either turkey, or chicken for this recipe. The day after the holiday, take a look at what you have left from the dinner the night before. I gathered together what I had in the refrigerator: the poultry, Spanish Chorizos, corn kernels, carrots, green peppers, mashed potatoes, and Saltine crackers in my pantry. Filipinos love to add Chorizo Bilbao to many holiday dishes. The sweet, smoky, and spicy notes add that kick and depth to the dish.

Sauté the ingredients in a skillet with olive oil and butter very quickly. Pour a whole can of Cream of Mushroom soup to keep the mixture moist. Put everything in an oven-proof baking pan.

The leftover mashed potatoes go on top. Then drizzle melted butter all over to keep the potatoes rich. Remember those leftover saltine crackers you served as appetizers? Crush them, then sprinkle them on the potatoes. Some folks sprinkle grated cheese for that melted, golden-brown goodness.

Put the entire thing inside the oven or the oven toaster. Bake for a few minutes, and a brand new dinner is ready, cooked from leftovers. This is the kind of all-in-one meal you can put together any day, as well. In fact, include it in your meal rotation all year round. This is a keeper.

Chicken Alexander Casserole

My casserole version of Chicken Alexander consists of leftovers from a holiday dinner. Use either roast turkey or chicken, and add the rest of the cooked ingredients from the dinner the day before. Chop everything, saute quickly, then pile the ingredients in a baking dish. Top with mashed potatoes and crumbled Saltine crackers. After a few, quick minutes of baking, serve warm. This is an Asian in America recipe by Elizabeth Ann Quirino
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Dinner, Lunch
Cuisine: American, Asian, Filipino
Keyword: Chicken Alexander
Servings: 4 people
Calories: 96kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Food processor
  • Large Skillet
  • Oven-proof baking pan - 9 x 11 inches; OR 8 x 8 inches


  • 2 Tablespoons extra virgin olive oil
  • 4 Tablespoons melted butter, divided, reserve 2 tablespoons for topping
  • 1 whole medium-sized onion, chopped
  • 2 cloves garlic, minced
  • ½ piece green bell pepper, chopped, reserve 1 Tablespoon for topping
  • 1 cup chopped carrots, reserve 1 Tablespoon for topping
  • 1 piece (3 oz.) Spanish Chorizo ( Chorizo Bilbao); chopped
  • 2 cups chopped roast chicken (or turkey)
  • 1 cup cooked corn kernels
  • 1 can (10 ½ oz.) Cream of Mushroom Soup
  • ½ cup water
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

For Topping:

  • 2 to 3 cups masked potatoes
  • 1 cup crushed Saltine crackers; or use bread crumbs
  • 1 cup grated cheddar cheese, optional


  • In a skillet, over medium heat, add the extra virgin olive oil and 2 tablespoons butter. When butter and oil are hot in about 2 minutes, saute the onions, garlic and green peppers.
    Add all the ingredients listed above (except for the topping). Blend the liquids well into the mixture.
    Preheat the oven at 350 F.
    Place everything from the skillet in an oven-proof baking pan.
    Put the mashed potatoes on top of the mixture. Using a spatula, spread mashed potatoes evenly as a top layer, covering the chicken mixture.
    Sprinkle the reserved chopped green peppers and carrots. Drizzle the remaining melted butter all over. Top with the crushed Saltine cracker crumbs.
    *If desired, sprinkle a cup of grated cheese on top of the mashed potatoes, before baking.
    Bake at 350 F for 10 to 12 minutes. Serve warm.

Cook's comments:

  • Use leftover cooked turkey, or roast chicken that's conveniently available. I chopped everything in my food processor, to make it easier. I have used leftover rotisserie chicken before. This is an easy, forgiving recipe, and you can add any vegetables you prefer, or have from the dinner leftovers. In the past, I've added sliced button mushrooms, green peas, and frozen mixed vegetables.
    Optional: Sprinkle one cup grated cheddar cheese on top and bake as indicated above, till cheese melts and topping is golden brown.


Serving: 100g | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 80mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


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