Description
This Chicken Potato Casserole with Béchamel Sauce is a comforting, hearty dish featuring tender chicken pieces cooked with aromatic spices and vegetables, layered over partially baked golden potatoes, then smothered in a creamy homemade béchamel sauce and topped with melted mozzarella cheese. Baked to perfection, it offers a delicious blend of textures and flavors perfect for family dinners or gatherings.
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 and Bake Potatoes: Preheat the oven to 400ºF (204ºC). Arrange 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. Bake for 20 minutes until the potatoes soften and develop a light golden color.
- Cook Chicken Mixture: While potatoes bake, heat a large heavy-duty pan over medium-high heat. Add 1 tablespoon of oil and sauté the diced onion for 2-3 minutes until softened and slightly golden. Add minced garlic and cook 30 seconds until fragrant. Add chicken pieces and cook for 3-4 minutes until starting to brown. Stir in bell pepper, Roma tomato, cilantro, tomato paste, cumin, coriander, smoked paprika, salt, and pepper. Cook 3-4 minutes until vegetables soften and flavors meld. Remove from heat and set aside.
- Make Béchamel Sauce: In a medium saucepan over medium-high, melt butter and add minced garlic. Cook for 30 seconds to 1 minute until fragrant without browning. Whisk in flour and cook about 1 minute until golden and fully mixed to form a roux. Gradually whisk in milk or half & half, about ½ cup at a time, ensuring a smooth texture. Continue whisking and cooking for 2-3 minutes until sauce thickens. Season with salt and pepper to taste.
- Assemble Casserole: Remove the partially baked potatoes from the oven. Evenly spread the cooked chicken mixture over the potatoes. Pour the béchamel sauce evenly over the chicken layer. Top generously with shredded mozzarella cheese.
- Final Bake: Return the casserole to the oven and bake for an additional 20 minutes or until the cheese is golden, bubbly, and fully melted. Remove from oven, allow to cool slightly, then slice and serve hot.
Notes
- You can substitute mozzarella with a mix of cheeses such as cheddar and Monterey Jack for varied flavor.
- For creamier béchamel, use half & half instead of milk.
- Potatoes can also be parboiled for 5 minutes if short on time before baking.
- Adjust spices to taste for a milder or spicier dish.
- Leftovers store well in the fridge for up to 3 days and reheat covered in the oven.
Keywords: chicken casserole, potato casserole, béchamel sauce, baked casserole, mozzarella cheese, comfort food, easy dinner