Description
This Chicken Potato Casserole with Bechamel Sauce is a comforting, hearty dish featuring layers of tender baked potatoes, flavorful sautéed chicken with vegetables and aromatic spices, all smothered in a creamy homemade béchamel sauce and topped with melted mozzarella cheese. Perfect for family dinners or meal prep, this casserole brings together rich textures and robust flavors in a convenient oven-baked dish.
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
- Cook 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.
- Cook Chicken: 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.
- Make 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.
- Assemble: 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.
- Bake Final Casserole: 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
- For a richer flavor, use half & half instead of milk in the béchamel sauce.
- You can substitute mozzarella cheese with cheddar or a blend of your favorite melting cheeses.
- Make sure not to overbake the potatoes initially; just partially baking helps them cook fully during the final bake with the sauce.
- This dish can be prepared ahead of time and refrigerated before the final bake; just add a few extra minutes to the baking time if baking straight from the fridge.
- To make this recipe gluten free, substitute the all-purpose flour with a gluten-free flour blend for the béchamel sauce.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
