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Author Notes: If you happen to have any leftover roasted chicken or wild rice hanging around in your fridge, this is the way to use them. And even if you don't, it's worth making some just to make this casserole happen. It's pure comfort food. —Sarah | Wisconsin from Scratch
Serves about 6
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large leek, white and light green part only, chopped
- Preheat oven to 350 degrees.
- Heat butter and olive oil in a large pan over medium heat. Once hot, and butter is melted, add the leeks, mushrooms, celery, thyme, salt, and pepper. Cook until vegetables are soft and fragrant, about 5-7 minutes.
- This recipe was entered in the contest for Your Best Recipe with Thanksgiving Leftovers