Holiday-After Chicken Pot
A comforting, savory casserole combining leftover chicken or turkey with vegetables and Swiss cheese, baked to golden perfection. This versatile dish offers rich flavors and a creamy texture, making it ideal for a quick weeknight dinner or a satisfying family meal that everyone will enjoy.
Ingredients
Instructions
- Drain sweet peas, whole kernel corn, and sliced mushrooms.
- Combine the drained vegetables with diced leftover chicken or turkey, sliced green onions, and shredded Swiss cheese.
- Spread the mixture evenly in a lightly greased 10-inch pie pan.
- Sprinkle salt evenly over the mixture.
- In a mixing bowl, beat together the buttermilk baking mix, eggs, and milk until smooth.
- Pour the batter over the ingredients in the pie pan.
- Bake in a preheated 400°F oven until golden brown, about 30 to 35 minutes.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or sour cream to the batter. You can substitute the Swiss cheese with cheddar or Monterey Jack if preferred. Fresh herbs like thyme or parsley can enhance the flavor profile, and you can even mix in leftover vegetables for added nutrition. This dish is a great way to use up leftovers from recipes like Lemon Basil Chicken.
Serving Suggestions
This Holiday-After Chicken Pot pairs wonderfully with a crisp green salad or buttery garlic bread for a comforting meal. You can also serve it alongside roasted vegetables for a balanced plate. For a festive touch, consider serving with cranberry sauce, echoing flavors found in Barbara Simon's Chicken With Cranberries.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for about 1-2 minutes, but be careful not to overcook, as this can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday-After Chicken Pot contains roughly 213 calories, with 11g protein, 26g carbohydrates, and 8g fat. It is an excellent source of vitamin D (53% of the Daily Value), protein (22% of the Daily Value), and calcium (20% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1446mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, you can use frozen peas, corn, and mushrooms. Just make sure to thaw and drain them well before adding to the mixture to prevent excess moisture.
What can I substitute for buttermilk baking mix?
If you don't have buttermilk baking mix, you can create a substitute by combining 3/4 cup of all-purpose flour with 2 tsp of baking powder and a pinch of salt. Alternatively, mix 3/4 cup of flour with 1/2 cup of buttermilk and 1/4 cup of milk.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture and assemble it in the pie pan a day in advance. Cover it tightly and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).