I’ve mentioned what I fan I am of the “Cook once, eat twice” method. It’s such a time and money saver! Last week I used boneless, skinless chicken breasts to make BBQ chicken in the crockpot. We ate half of the meat at supper, and I chopped up the rest for another meal. I came up with this casserole recipe using things I had on hand. Served along with some steamed broccoli and a slice of toasted 5-grain bread, it was a lovely and simple supper!
BBQ Chicken Casserole
- 2 cups chopped or shredded leftover BBQ chicken (white meat is best)
- 1/2 can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Shredded cheese (I like to use colby jack)
Mix all the ingredients and spoon into an ovenproof dish. Bake at 350 for 20-25 minutes, until bubbly. Top with cheese and place back in the oven until cheese is melted.