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
- 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
- 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.
- 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.
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.
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