Hello dear readers and hope this post finding you well!
Sharing with you how to transform your leftover roasted chicken into a flavor-packed casserole (circa 12 pieces) with this easy, budget-friendly recipe! Perfect for busy weeknights or feeding a crowd, this dish is loaded with juicy chicken breast, colorful veggies, and a cheesy topping. Plus, it’s a great way to reduce food waste and save money!
Below is the original whole roasted chicken, after is a close up look of the crispy casserole crust. Complement the richness of this casserole with a vibrant salad for a healthy and satisfying side.
Ready to whip up this amazing recipe? Get the full instructions below!
Ingredients
For Filling
- 2⅓ cup pastured raised of shredded chicken breast, boneless and skinless
- 3⅓ cup of all roasted vegetables from the chicken including the juice, chopped
- 1 cup organic diced fire roasted tomatoes (I used Whole Foods 365 brand)
- 1½ cups organic finely shredded 3 cheese Mexican style (I used Organic Valley)
- ½ cup organic celery, rinsed and diced ~ basically 1 stalk
- 3 organic garlic cloves, peeled and minced
- 2 tsp Italian seasoning (I used Spice Islands Organic Italian Seasoning)
- 2⅛ tsp organic onion powder
- ⅛ tsp nutmeg
- ½ cup organic Italian green olives, cut in quarters (I used Asaro)
- 1 cup organic fresh cilantro, rinsed and roughly chopped
- ⅓ cup organic fresh green onion including white parts, rinsed and sliced
- Salt and red pepper flakes to taste
For Dough
- 1¾ cup organic all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp Pecorino romano or parmesan grated cheese (according to taste)
- 3 organic eggs, beaten
- 2 cups buttermilk or natural Greek yogurt
- ⅓ cup avocado oil
- ½ tsp salt + dash black pepper
Mix all the ingredients of the dough in a food processor or blender for about 1 minute until smooth and set aside.
How to Prepare the Filling
- In a large pot pour all the chopped roasted vegetables with juice, shredded chicken breast and stir with a large rubber spoon, in a medium high heat.
- Then add fire roasted tomatoes with the juice, celery, garlic, Italian seasoning, onion powder, nutmeg, green olives, green onions, salt and red pepper flakes continuing stirring for about 1-2 minutes. Remove the pot from heat, then add the fresh chopped cilantro and set it aside.
- Preheat oven 350⁰F — meanwhile start to grease a 13.5 × 9.5 inches rectangular baking pan with olive oil and a sprinkle of flour.
- Then pour half of the dough on the grease pan, spread with a spatula if necessary. Add first layer of the filling (chicken mixture) on top spread even with spoon, then another layer of the dough covering the mixture. Finalized with Mexican shredded cheese covering entirely the top.
- Bake for about 30-45 minutes, until golden and bubbly. Using a cake tester or toothpick poke the casserole in the center to make sure it’s completely cooked throughout toothpick should come out clean when is ready.
- While the casserole bakes, prepare the salad with your favorite greens and citrus dressing.
- Serve the casserole hot with a side salad for a complete meal.
Orange Dressing Recipe (optional)
- 3 Tbsp orange juice, strained
- 1 Tbsp extra virgin olive oil
- 1 Tbsp organic Dijon Mustard (Used Organicville)
- ⅛ tsp organic garlic powder
- ⅛ tsp organic onion powder
- ⅛ tsp Himalayan pink salt
- ⅛ tsp fine ground black pepper
Combine all the ingredients in a glass jar with lid and shake very well, then toss with your favorite greens.
Note
- Feel free to adjust the vegetables based on what you have on hand.
- You can use store-bought dough if desired.
- For a richer flavor, add a splash of white wine to the chicken mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
Flavor Explosion – Deep Dive
- Savory chicken: The shredded chicken retains its juicy, adding depth and texture to the casserole.
- Roasted veggie medley: Carrots, brussel sprouts, bell peppers, mushrooms, and onions contribute vibrant colors, sweetness, and earthiness. This chicken was marinaded overnight, covered and refrigerator. The following combination was mixed in a glass bowl with: whole lemon juice, salt, fresh Serrano pepper, chopped white onions, paprika, white wine, olive oil.
- Fire-roasted tomatoes add a touch of smokiness and tang, while green olives and celery add briny depth.
- Herbaceous punch: Italian seasoning, scallions, cilantro, and spices like nutmeg and red pepper flakes bring warmth and complexity.
- Simple dough: Organic flour, baking powder, cheese, and buttermilk create a light, fluffy topping.
- Golden bake: The avocado oil ensures a crispy, non-soggy crust that complements the casserole’s richness.
- Parmesan is a hard, sharp cheese that has a nutty flavor, while Pecorino romano is a bit milder with a slightly salty taste. Parmesan is also typically used as a grating cheese, while Romano is better suited for slicing. Parmesan and Romano are both Italian cheeses that are used in a variety of dishes.
- Healthy balance: The salad adds essential vitamins and fiber, rounding out the meal perfectly. Usually I like to incorporate fruit in salads as to me it tastes better, especially when eating casserole. You feel satisfied without overeating. If you follow this recipe, it’s going to look exactly as pictured. Feel free to reach out, comments are welcomed!