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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

Equipment

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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