It’s safe to say that there are some ingredients that, when available, create a sense of security. That being said, chicken and potatoes are essential ingredients to have on hand because they go a long way!
This Chicken and Potato Béchamel Bake recipe is rich, creamy, and cheesy all in one! It goes to show how much we can do with these two ingredients by adding some veggies, a creamy white sauce, cheese, and some aromatic ingredients!
Heartier and more protein-packed than a regular potato gratin, yet still has its homely feel.
This dish will warm your soul and has a nostalgic feel to it. Combining the rich white sauce with cheese gives it added warmth.
You will also feel the comfort from the added vegetables in this dish that elevate flavor and texture! It’s also a kid-friendly dish because most kids enjoy a good béchamel pasta dish so it’s a familiar taste to them.
I know my family and I enjoy this dish a lot!
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A Casserole the Whole Family Can Get Behind!
5 Reasons to Make this Yummy Dish
It comes together quite easily. Though there are a few steps, they aren’t really that difficult.
Definitely kid-friendly. From the tasty chicken tenders to the delicious sauce and cheesy top layer, kids will be all over this dish!
Potato and Chicken Bechamel is a filling dish. So, it’s a great way to make a hearty meal that you know will keep everyone full until tomorrow’s breakfast lol!
It’s actually quite the flavor-packed dish which makes it unique. Also, it’s layers are made of varying textures which makes it even more satisfying!
The dish is great for meal prep. It can easily be prepared ahead of time and stored in the fridge for broiling or reheating!
Your Family will Thank You for This!
Frequently Asked Questions:
It’s a white sauce made with butter, flour, and milk and cooked until it’s thickened. It’s a versatile sauce that is used as a base for many pasta dishes.
You can freeze it fresh (pre-cooking) for up to 2 months in an airtight container. You take out to thaw the night before and place in the fridge. Next day, you just bake then broil!
Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days.
No! Though mozzarella is a great cheese for this dish, you can use edamame, cheddar, or any other cheese or combination of cheeses you like.
Of course you can use any chicken substitute you prefer. There are plant-based options or you can opt for seafood choices like shrimp.
Chicken and Potato Bechamel Bake Step-by-Step:
Tips for Chicken and Potato Bechamel Bake
- When making the bechamel sauce, be sure to melt butter first and create a paste by adding the flour. This is the best to ensure no lumps! Then, you slowly but steadily add the milk and whisk quickly. If, for any reason, the sauce gets lumpy, then you can strain it to remove them. For added flavor, you can add a dash of onion powder, white pepper, and garlic powder.
- If you really love your veggies, then you can add fresh ones instead of the frozen mix. Wash, dry, and cut them ahead of time so they are ready for use. Also, you can use any variety of vegetables that you and your loved ones enjoy: leeks, shallots, celery, peas, string beans, corn, etc.
- For a time-saving technique, you can cut your potatoes into smaller cubes. This allows them to cook faster when boiling and also helps make mashing them easier!
Ingredients for Chicken and Potato Béchamel Bake
- cubed chicken breast or prepared chicken tenders
- potatoes
- milk
- onion; cubed
- colored pepper cubed; optional
- can mushrooms drained; optional
- mixed frozen veggies
- all spice or seven spice
- shredded mozzarella cheese (or favorite shredded cheese)
- salt and pepper to taste
Béchamel Sauce
- unsalted butter
- unbleached all-purpose flour
- whole milk
- salt
- ground black pepper
Creamy and Cheesy!
How to Prep
Béchamel Sauce
- In a medium pot over medium heat, melt 2 tablespoons of butter.
- Sprinkle in flour and whisk, 1 to 2 minutes.
- While whisking, pour in the milk. Whisk aggressively to break up any lumps.
- Continue to whisk until the sauce begins to thicken. About 2 to 4 minutes.
- Remove off of the heat and season with salt and pepper.
Potato and Chicken Bake
- Preheat oven to 350°F.
- Peel and boil potatoes until fork tender. Drain then place back into the pot, mash then add milk and salt. Set aside.
- Sauté in a medium skillet with a little olive oil the onions, peppers, mushrooms, and mixed frozen veggies.
- For the chicken if you are using chicken breast, cube the chicken breast into small pieces then sear for 6-8 minutes with olive oil. Season with salt and black pepper. If using chicken tenders, cook based on package instructions and then cube the tenders.
- Begins layering a 9×13 Pyrex starting with mashed potatoes, then layer of veggies, then the chicken, then pour the béchamel all over. Next, top with 1-2 cups of mozzarella cheese.
- Bake for 20 minutes then broil on low for 3-4 minutes until cheese is golden.
Bake, Serve, and Eat!
Other Hearty Recipes to Try
- Meat Potato Onion Egg Skillet
- Perfect White Vermicelli Rice
- Kibbeh Bil Sanieh (Baked Kibbeh)
- Quinoa Stuffed Cabbage Rolls
- Chinese Mushroom Chicken over Beef Hotlink Rice
- Easy Chicken Curry with Vegetables
- Roasted Cauliflower Mac and Cheese
- The Tastiest Philly Cheesesteak Sliders
- Easiest Vegan Spaghetti Bolognese
- Chicken Fettuccine Alfredo
Chicken and Potato Béchamel Bake
Ingredients
- 1½ pounds cubed chicken breast or prepared chicken tenders
- 4 large potatoes
- ¼ cup milk
- 1 medium onion cubed
- 2 medium colored pepper cubed; optional
- 1 8 ounce can mushrooms drained; optional
- 1 cup mixed frozen veggies
- 1 teaspoon all spice or seven spice
- 1-2 cups shredded mozzarella cheese (or favorite shredded cheese)
- salt and pepper to taste
Béchamel Sauce
- 2 tablespoons unsalted butter
- ¼ cup unbleached all-purpose flour
- 1½ cup whole milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Béchamel Sauce
- In a medium pot over medium heat, melt 2 tablespoons of butter.
- Sprinkle in flour and whisk, 1 to 2 minutes.
- While whisking, pour in the milk. Whisk aggressively to break up any lumps.
- Continue to whisk until the sauce begins to thicken. About 2 to 4 minutes.
- Remove off of the heat and season with salt and pepper.
Potato and Chicken Bake
- Preheat oven to 350°F.
- Peel and boil potatoes until fork tender. Drain then place back into the pot, mash then add milk and salt. Set aside.
- Sauté in a medium skillet with a little olive oil the onions, peppers, mushrooms, and mixed frozen veggies, then season with ½ teaspoon all spice.
- For the chicken if you are using chicken breast, cube the chicken breast into small pieces then sear for 6-8 minutes with olive oil. Season with salt and black pepper. If using chicken tenders, cook based on package instructions and then cube the tenders.
- Begins layering a 9×13 Pyrex starting with mashed potatoes, then layer of veggies, then the chicken, then pour the béchamel all over. Next, top with 1-2 cups of mozzarella cheese.
- Bake for 20 minutes then broil on low for 3-4 minutes until cheese is golden.
Liza says
This recipe looks absolutely delicious. Will give it a try since i’m a bechamel addict. Thank u
Mariam says
Thanks for sharing this delicious recipe! My 3 picky eaters loved it!
Lama says
wow this makes me so happy!