Saturday, July 25, 2015

Recipe: My Cheesy Chicken Casserole Is Tasty and a Great Way to Use Leftovers!

My Cheesy Chicken Casserole.jpeg
You can easily reinvent this casserole by changing the meat or poultry.

The recipe that I have to share with you today is not only delicious, but it is a great way to use leftover chicken, turkey, or ham.  By the time you are done, your family or guests will think you created something special.    Only you will know the real truth!

With just some curry and garlic powder along with some onion, black olives and fresh mushrooms in a delectable cheesy cream sauce,  this dish has a unique flavor that is wonderfully different.  I do hope that the next time you have any leftover poultry or ham that you will try it.  

Keep in mind that garlic powder is not the same thing as garlic salt.  Garlic powder is pure dry, pulverized garlic without salt whereas garlic salt contains salt as the first ingredient.

My Cheesy Chicken Casserole

1 -1/2 cups of cooked chicken, turkey or ham
1 cup of shredded sharp Cheddar cheese
1 medium onion, finely chopped (1/2 cup)
1–8 oz. package of fresh mushrooms, cleaned and sliced
1 can of condensed cream of mushroom soup (10-3/4 oz.)
1 cup of milk
½ teaspoon of curry powder
½ teaspoon of salt
1/4 teaspoon of garlic powder not garlic salt
1/4 cup of pitted black olives
1/4 cup of olive oil
1-lb. of cooked shells, macaroni or your favorite of pasta

In your skillet or heavy pot, brown your chopped onion in the olive oil until golden brown.

Then add the sliced mushrooms and continue until cooked before adding the soup, cheese, milk, chicken, curry powder, salt, garlic powder, and pitted olives to heat through until the cheese melts and it thickens.

Cook the pasta, drain, and then add to the sauce and blend through.