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Chicken Potato Casserole with Bechamel Sauce Recipe

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★★★★★

4.4 from 198 reviews

This Chicken Potato Casserole with Bechamel Sauce is a comforting and flavorful baked dish featuring layers of tender baked potatoes, savory spiced chicken sautéed with fresh vegetables, and a creamy homemade béchamel sauce topped with melted mozzarella cheese. Perfect for a hearty family meal, this casserole combines the perfect balance of spices and creamy textures for a satisfying dinner.

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

  1. Prepare Potatoes: Preheat the oven to 400ºF (204ºC). Place the sliced potatoes 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 evenly coat the potatoes with the oil and seasoning. Bake the potatoes for 20 minutes until they begin to soften and develop a slight golden color.
  2. Cook Chicken Mixture: While the potatoes bake, heat a large heavy-duty pan over medium-high heat. Add 1 tablespoon of oil and the diced onion. Sauté the onion for 2-3 minutes until softened and lightly golden on the edges. Add the minced garlic and cook for 30 seconds until fragrant. Add the chicken pieces and sauté for 3-4 minutes until the chicken begins to brown. Incorporate the diced bell pepper, Roma tomato, minced cilantro, tomato paste, cumin, coriander powder, smoked paprika, salt, and black pepper. Cook everything together for 3-4 minutes until the vegetables soften and the mixture is well combined. Turn off the heat and set the chicken mixture aside.
  3. Make Béchamel Sauce: In a medium saucepan over medium-high heat, melt the butter and add the minced garlic. Cook the garlic for 30 seconds to 1 minute until fragrant but not browned. Whisk in the flour and cook for about 1 minute until golden and fully incorporated, forming a roux. Gradually whisk in the milk or half & half, ½ cup at a time, ensuring a smooth and creamy consistency. Continue cooking and whisking for 2-3 minutes until the béchamel sauce thickens. Season with salt and pepper to taste.
  4. Assemble Casserole: Remove the partially baked potatoes from the oven. Evenly spread the cooked chicken mixture over the potatoes in the casserole dish. Pour the béchamel sauce over the chicken layer, covering it completely. Sprinkle a generous layer of shredded mozzarella cheese on top of the sauce.
  5. Bake Final Dish: Return the casserole dish to the oven and bake for another 20 minutes or until the mozzarella cheese on top is browned, bubbly, and melted. Remove from the oven, slice, and serve immediately while hot.

Notes

  • You can substitute chicken breasts with thighs for juicier meat.
  • For a richer béchamel, use half & half instead of milk.
  • Add chopped fresh herbs such as parsley or thyme to the béchamel for extra flavor.
  • Use a sharp mozzarella cheese or a blend of mozzarella and cheddar for a more robust topping.
  • Make sure to slice potatoes evenly to ensure even baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Chicken casserole, potato casserole, béchamel sauce, baked chicken recipe, comfort food, cheesy casserole

Find it online: https://mjrecipe.com/chicken-potato-casserole-with-bechamel-sauce-recipe/