Description
This Chicken Potato Casserole with Béchamel Sauce is a comforting and hearty baked dish combining tender chicken, soft potatoes, and a creamy, flavorful béchamel sauce topped with melted mozzarella cheese. Perfect for a family meal, it blends mild spices and fresh vegetables to create a satisfying, savory casserole with a golden cheese crust.
Ingredients
Scale
Potatoes
- 2–3 medium size potatoes, sliced into ¼’’ slices
- 2 Tablespoons avocado oil or oil of choice
- Salt & pepper, to taste
Chicken Mixture
- 1 pound chicken breasts, cut into ½ inch pieces
- 1 Tablespoon oil of choice
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- ½ bell pepper, diced
- 1 Roma tomato, diced
- ¼ cup cilantro, minced
- ¼ cup tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Béchamel Sauce
- 2 Tablespoons butter
- 3–4 cloves garlic, minced
- 2 Tablespoons flour
- 2 cups milk or half & half
- Salt & pepper, to taste
Topping
- 1–2 cups shredded mozzarella cheese
Instructions
- Prepare Potatoes: Preheat the oven to 400ºF (204ºC). Place the sliced potatoes evenly in a 9-inch casserole dish. Drizzle with 2 tablespoons of oil and season with salt and pepper. Use your hands or a brush to coat the potatoes evenly with oil and seasoning. Bake for 20 minutes until they start to soften and develop a slight golden color.
- Cook Chicken Mixture: While potatoes bake, heat a large heavy-duty pan over medium-high heat. Add 1 tablespoon of oil, then sauté the diced onion for 2-3 minutes until softened and edges turn lightly golden. Add minced garlic and cook for 30 seconds until fragrant. Add chicken pieces and sauté for 3-4 minutes until they begin to brown. Stir in diced bell pepper, Roma tomato, minced cilantro, tomato paste, cumin, coriander, smoked paprika, salt, and black pepper. Cook for 3-4 minutes until vegetables soften and mixture is well combined. Remove from heat and set aside.
- Make Béchamel Sauce: In a medium saucepan over medium-high heat, melt butter and add minced garlic. Cook garlic for 30 seconds to 1 minute until fragrant but not browned. Whisk in flour and cook about 1 minute until golden and combined forming a roux. Gradually whisk in milk or half & half, ½ cup at a time, stirring continuously to maintain smoothness. Cook and whisk for 2-3 minutes until sauce thickens. Season with salt and pepper to taste.
- Assemble Casserole: Remove the partially baked potatoes from the oven. Spread the cooked chicken mixture evenly over the potatoes. Pour the béchamel sauce over the chicken layer, covering it completely. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake and Serve: Return the casserole dish to the oven and bake for another 20 minutes or until the mozzarella on top is melted, bubbly, and golden brown. Remove from oven, allow to cool slightly, then slice and serve warm.
Notes
- Potatoes can be parboiled lightly before slicing to reduce baking time if desired.
- For a richer béchamel, use half & half instead of milk.
- Feel free to substitute mozzarella with any melting cheese like cheddar or Monterey Jack.
- Adjust spice levels by adding chili powder or cayenne pepper if preferred.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in the oven.
Keywords: chicken casserole, potato casserole, béchamel sauce, baked chicken recipe, cheesy casserole, comfort food, easy dinner