Chicken Feed Recipe

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This wonderful casserole is one of my family's favorites. It is a great why to use leftover chicken.—Jill Kinder, Richlands, Virginia
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6-8 servings


  • 1 small onion, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme, divided
  • 1 tablespoon butter
  • 4 cups cubed leftover cooked chicken
  • 4 cups leftover gravy
  • 1 chicken bouillon cube, crushed
  • Dash pepper
  • 3 cups mashed potatoes


  1. In a skillet, saute the onion, mushrooms, garlic and 1/4 teaspoon thyme in butter. Stir in the chicken, gravy, bouillon and pepper; spoon into a greased 3-qt. casserole. Combine potatoes and remaining thyme; spoon over mixture. Bake, uncovered, at 350° for 45 minutes. Yield: 6-8 servings.
Originally published as Chicken Feed in Country Woman September/October 1993, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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pottaway User ID: 3077832 30459
Reviewed Mar. 8, 2012

"This is a winner. If you don't have one of the ingredients, it's easy to subsititute!"

sindicovey User ID: 856369 201042
Reviewed Mar. 21, 2010

"Very Good! My family loved it! Easy and quick! Would be a great way to use Thanksgiving leftovers!"

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