chicken stew casserole


I love recycling leftovers. Good food shouldn't go to waste, but I also don't want to eat the same thing over and over. If I change it a bit, it's an entirely new meal. 

Roux-based sauces often separate and get watery when baked. The bread helps to counteract that by absorbing the liquid.


Pic1: bread, stew
Pic2: bake


This is what you need for 2 servings:

  • 1 qt. stew leftovers with sauce
  • bread


  • Place a slice of bread at the bottom of an oven-proof dish. (Pic1)
  • Mix more bread in with the stew.
  • Adjust the seasoning.
  • Pour the stew in the dish.
  • Bake at 350 ºF for 30 minutes, or until the sauce is bubbling vigorously. (Pic3)
  • Remove and serve immediately.