Chicken Potato Casserole with Bechamel Sauce Recipe

If you’re craving something cozy, creamy, and downright irresistible, let me introduce you to this Chicken Potato Casserole with Bechamel Sauce Recipe. I absolutely love how this dish marries tender chicken and perfectly roasted potatoes all smothered in a silky béchamel sauce, topped with bubbly melted mozzarella. Trust me, once you try this, it’ll become your go-to comfort meal, perfect for family dinners or when you want to impress guests without turning the kitchen into a disaster zone.

Ingredients You’ll Need

You’ll find that the ingredients in this Chicken Potato Casserole with Bechamel Sauce Recipe blend beautifully to create a balanced flavor profile. Each component plays its part, whether it’s the tender chicken or the creamy béchamel, with spices and fresh veggies elevating it further. I’ll share some handy tips on the best ways to select and prep them.

• Potatoes: Medium-sized ones work best for even slicing and roasting; Yukon Gold or red potatoes hold their shape well.
• Avocado Oil: I choose avocado oil because it handles high heat without burning, but you can use any neutral oil.
• Chicken Breasts: Cut into bite-sized pieces for quick cooking and even layering.
• Onion: A medium diced onion adds just the right sweetness when sautéed.
• Garlic: Fresh garlic gives the sauce and chicken mixture that lovely aromatic punch.
• Bell Pepper: Adds a subtle sweetness and color contrast; you can swap for any color you like.
• Roma Tomato: Fresh and diced to add slight acidity and freshness.
• Cilantro: Minced for bright, herbal notes; you can omit if you’re not a fan or substitute parsley.
• Tomato Paste: Gives depth and richness to the chicken mixture.
• Spices (cumin, coriander powder, smoked paprika, salt, pepper): These build a warm, smoky flavor foundation; essential for that extra zing.
• Butter: For making the béchamel sauce silky and rich.
• Flour: Helps thicken the béchamel into that perfect creamy texture.
• Milk or Half & Half: You can use whichever you have on hand; half & half makes the sauce even richer.
• Mozzarella Cheese: Shredded for a melty, bubbly cheesy top that seals all those flavors in.

Variations

I love encouraging you to make this recipe your own! I like to switch up the veggies depending on what’s fresh or what my family likes. You’ll find that small tweaks keep this casserole exciting every time you make it.

• Swap Veggies: I sometimes add mushrooms or zucchini instead of bell pepper for an earthier flavor—totally delicious!
• Dairy-Free Version: Use plant-based milk and vegan cheese; I’ve tried it and it works surprisingly well.
• Spice it Up: Add a little cayenne pepper or chili flakes if you like heat—I do for an extra kick.
• Use Leftovers: This recipe is perfect for using leftover chicken or vegetables you have in the fridge.

How to Make Chicken Potato Casserole with Bechamel Sauce Recipe

Step 1: Roast Your Potatoes to Golden Perfection

First things first, slice your potatoes into about ¼ inch thick slices—try to keep them even so they cook uniformly. Spread them in a 9-inch casserole dish, drizzle with avocado oil, and season with salt and pepper. Here’s a trick I discovered: rub the oil and seasoning directly on the potatoes with your hands for an even coat instead of just pouring it on. Bake them in a preheated 400ºF oven for about 20 minutes until they’re tender with a slight crisp on the edges. This partial roasting helps ensure they’re cooked through in the final bake.

Step 2: Sauté the Chicken Mixture for Deep Flavors

While your potatoes are baking, heat a heavy-duty skillet over medium-high heat and add a tablespoon of oil. Toss in the diced onion and cook for 2-3 minutes until softened and just starting to turn golden — this caramelization really boosts flavor. Then, stir in minced garlic and sauté for 30 seconds until fragrant. Add the chicken pieces and cook for 3-4 minutes until they’re starting to brown but not fully cooked through. Next, stir in your bell pepper, roma tomato, cilantro, tomato paste, and the spices: cumin, coriander, smoked paprika, salt, and black pepper. Cook everything together for another 3-4 minutes so the flavors meld beautifully. Turn off the heat once done — the chicken will finish cooking in the oven to stay tender.

Step 3: Whisk Up Your Silky Béchamel Sauce

This is where the magic happens! In a medium saucepan over medium-high heat, melt butter and add minced garlic, cooking for about 30 seconds until fragrant. Stir in flour and cook for one minute—this is called a roux and it’s the base for your sauce, so make sure it turns a light golden color, not brown. Slowly whisk in your milk (I prefer half & half if you want it extra creamy), adding about ½ cup at a time. Whisk thoroughly to prevent lumps and keep cooking for 2-3 minutes until the sauce thickens luxuriously. Season with salt and pepper to taste. The creamy texture of this béchamel is what makes this casserole irresistible.

Step 4: Assemble Layers and Bake to Perfection

Once the potatoes are nicely roasted, remove them from the oven and layer the chicken mixture evenly over the top. Pour your béchamel sauce right over everything, making sure to cover it well, then shower on a generous handful of shredded mozzarella cheese. I love to be liberal here — the cheese turns golden and bubbly, adding that perfect indulgent finish. Pop the casserole back in the oven and bake for another 20 minutes until the cheese is browned and the entire dish is bubbly and inviting.

Step 5: Serve and Enjoy!

Allow the casserole to cool just for a few minutes before slicing. This helps it set so your portions hold nicely. Serve it up with pride; you’ll see why this Chicken Potato Casserole with Bechamel Sauce Recipe always gets rave reviews from friends and family.

How to Serve Chicken Potato Casserole with Bechamel Sauce Recipe

Garnishes

I love to finish this casserole with a sprinkle of fresh chopped parsley or extra cilantro to brighten the creamy layers. A pinch of freshly cracked black pepper just before serving adds a nice contrast. Sometimes I add a little drizzle of chili oil if I want a subtle heat burst — highly recommend if you’re feeling adventurous.

Side Dishes

This casserole is hearty, so I usually keep sides light and fresh. A crisp green salad with a tangy vinaigrette works perfectly to balance the creamy richness. Roasted or steamed green beans and garlic bread also pair beautifully if you want to go all-in for a full meal.

Creative Ways to Present

For special occasions, I like to serve this casserole in individual ramekins — makes it feel a bit fancy and makes portion control easier! Another fun idea I tried was layering it in a clear glass baking dish for those “wow” moments where everyone can admire the delicious layers before digging in.

Make Ahead and Storage

Storing Leftovers

This casserole reheats beautifully! I store leftovers in an airtight container in the fridge for up to 3-4 days. When you reheat it, the flavors actually deepen, but to keep the dish from drying out, cover loosely with foil.

Freezing

I’ve frozen this casserole successfully a couple of times—just make sure it cools completely before freezing. Use a freezer-safe container and consume within 2 months. When thawed overnight in the fridge, the casserole comes out almost as good as fresh.

Reheating

Reheat your leftovers in a 350ºF oven covered with foil for about 20 minutes, then uncover for the last 5-7 minutes to crisp the cheese topping again. Microwaving works too but can make the béchamel a bit less creamy.

FAQs

Final Thoughts

This Chicken Potato Casserole with Bechamel Sauce Recipe is one of those dishes that feels like a warm hug after a long day. I remember the first time I made it for my family—they devoured it and kept asking for leftovers! It’s comforting, easy to make, and just versatile enough to keep things interesting. I’m excited for you to give it a go—you might just create a new favorite like I did. Happy cooking!

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