Chicken Potato Casserole with Bechamel Sauce Recipe

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, this Chicken Potato Casserole with Bechamel Sauce Recipe is absolutely worth trying. The way tender chicken, soft potatoes, and creamy béchamel come together creates a rich, flavorful casserole that’s perfect for those weeknight dinners or even casual weekend gatherings. I love how this recipe manages to feel both indulgent and wholesome at the same time — it’s the kind of meal that instantly makes a house feel like home.

What I really enjoy about this Chicken Potato Casserole with Bechamel Sauce Recipe is how approachable it is, yet it elevates simple ingredients with a luscious sauce and perfectly baked mozzarella on top. Whether you’re cooking for family, meal prepping, or just craving a hearty, satisfying dish, this casserole is a surefire winner. Plus, it uses ingredients you probably already have in your kitchen, which means no last-minute trips to the store!

Ingredients You’ll Need

Each ingredient in this Chicken Potato Casserole with Bechamel Sauce Recipe plays a key role, creating layers of flavor and texture that make every bite so enjoyable. When you shop for these, look for fresh, firm potatoes and juicy chicken breasts for the best result.

• Potatoes: I recommend medium-sized ones and slice them evenly so they cook uniformly. Yukon Gold or Russets work wonderfully here.
• Avocado oil (or oil of choice): It’s great for roasting because of its high smoke point, but you can substitute with olive oil if you prefer.
• Salt & pepper: Simple staples, but essential to bring out the dish’s flavors.
• Chicken breasts: Boneless, skinless cut into small pieces for quicker cooking and easier eating.
• Onion: Diced for sweetness and a little bite; yellow onions work best.
• Garlic: Both minced in the chicken mixture and in the béchamel sauce for that rich depth of flavor.
• Bell pepper: Adds a nice crunch and subtle sweetness; you can pick any color you like.
• Roma tomato: Adds acidity and freshness to balance the creaminess.
• Cilantro: Fresh and minced, it gives a great herbal note; you can swap for parsley if you’re not a fan.
• Tomato paste: Concentrated flavor that helps bind the chicken mixture together.
• Spices (cumin, coriander, smoked paprika): These bring warmth and mild earthiness — the real flavor heroes.
• Butter: Used in the béchamel for a lovely richness.
• Flour: The thickening agent for the béchamel sauce; whisk it well to avoid lumps.
• Milk or half & half: Creamy base of the béchamel. Half & half makes it richer; milk keeps it lighter.
• Shredded mozzarella cheese: For the melty, bubbly, golden top that makes this casserole irresistible.

Variations

One of the great things about this Chicken Potato Casserole with Bechamel Sauce Recipe is how easy it is to tweak to your liking. Personally, I love adding little twists depending on what’s in season or what I’m craving.

• Vegetarian Version: Swap out the chicken for roasted mushrooms or eggplant — it’s hearty and leaves you just as satisfied.
• Spicy Kick: Add a pinch of cayenne or diced jalapeños to the chicken mixture for a bit of heat.
• Cheese Swap: Try sharp cheddar or Gruyère instead of mozzarella for a different cheesy twist.
• Herbaceous Boost: Mix fresh thyme or rosemary into the béchamel for extra aroma.
• Make it Gluten-Free: Use gluten-free flour in the béchamel and double-check your tomato paste ingredients.

How to Make Chicken Potato Casserole with Bechamel Sauce Recipe

Step 1: Roast the Potatoes Until Golden

Preheat your oven to 400ºF (204ºC). Slice those potatoes into roughly ¼-inch rounds — try to keep them even so they cook consistently. Spread them out in your casserole dish, drizzle with avocado oil, and sprinkle with salt and pepper. I like to use my hands to get every slice coated nicely. Pop them in the oven for 20 minutes; they’ll start to soften and get a lovely golden edge. This step ensures the potatoes don’t end up undercooked and gives them a bit of a crispy finish once baked again later.

Step 2: Cook the Flavorful Chicken Mixture

While the potatoes roast, warm a heavy-duty pan over medium-high heat and add a tablespoon of oil. Toss in your diced onions and sauté until they turn softened and a little golden — this takes about 2-3 minutes. Then, in goes the minced garlic; cook it just until fragrant, about 30 seconds, because burnt garlic can get bitter. Add the chicken pieces, stirring occasionally until they begin browning, about 3-4 minutes. Next comes the bell pepper, tomato, cilantro, tomato paste, and those wonderful spices: cumin, coriander, smoked paprika, plus salt and pepper. Let this simmer together so the flavors blend — another 3-4 minutes should do it. Once it’s ready, turn off the heat but keep it warm; you’re going to layer it over those roasted potatoes soon.

Step 3: Whip Up the Creamy Béchamel Sauce

This is the magic that brings the whole casserole together. In a medium saucepan, melt butter over medium-high heat and stir in minced garlic, cooking gently until fragrant — don’t let it brown! Then whisk in the flour; cook this roux for about a minute till it’s golden and fully melded. Gradually add the milk or half & half, pouring roughly ½ cup at a time while whisking constantly to keep it silky smooth. Keep stirring for 2-3 minutes until the sauce thickens nicely. Season with salt and pepper. This creamy béchamel will coat the chicken and potatoes so that every bite is luscious and utterly comforting.

Step 4: Assemble and Bake the Casserole

Bring the partially baked potatoes out of the oven, and spread the chicken mixture evenly over them. Pour the béchamel sauce generously on top, making sure it covers all the chicken. Finally, sprinkle a hearty layer of shredded mozzarella cheese over everything — don’t be shy here, because that cheesy crown is a game changer. Pop the dish back into the oven for about 20 minutes, or until the cheese is bubbling, golden brown, and irresistible. Let it cool just a bit before slicing to help the layers settle.

How to Serve Chicken Potato Casserole with Bechamel Sauce Recipe

Garnishes

I like adding a sprinkle of fresh chopped cilantro or parsley right when the casserole comes out of the oven. It adds a fresh, herbal pop that brightens the creamy richness and looks beautiful on the dish. Sometimes, a few red pepper flakes on top work wonders if you want a little heat.

Side Dishes

Personally, I keep it simple with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic roasted veggies or steamed green beans also pair beautifully and add some vibrant color to your plate.

Creative Ways to Present

For special occasions, I like serving this casserole in individual ramekins — it feels fancy and keeps portions tidy. Another fun idea is to layer it in clear glass dishes to show off the beautiful layers. A sprinkle of toasted breadcrumbs mixed with Parmesan cheese on top before baking adds a wonderful crunchy texture, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The casserole actually tastes even better the next day because the flavors have more time to meld. When storing, try to press a layer of plastic wrap directly on the surface before sealing to keep the béchamel sauce from drying out.

Freezing

This casserole freezes well if you want to save some for later. I let it cool completely, then wrap tightly with foil and plastic wrap before popping it in the freezer. To enjoy later, thaw overnight in the fridge and then reheat in the oven to maintain that delicious baked texture.

Reheating

Reheating in the oven at 350ºF (175ºC) for about 15-20 minutes works best to keep that crispy cheese top and creamy insides. If you’re in a hurry, a microwave is okay but watch for uneven heating — stirring once halfway helps. Adding a splash of milk before reheating can revive the béchamel’s creaminess.

FAQs

Final Thoughts

This Chicken Potato Casserole with Bechamel Sauce Recipe holds a special place in my recipe rotations because it’s reliably comforting and feels a little fancy without any fuss. It’s the kind of dish that makes weeknight dinners something to look forward to and is sure to impress friends or family without stressing you out in the kitchen. Give it a try, and I’m confident it will become one of your go-to casseroles, bringing warmth and tasty satisfaction to your table time and time again.

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