Chicken and Potato Béchamel Bake

5 from 3 votes

Chicken and Potato Béchamel Bake

This layered Chicken and Potato Béchamel combines savory chicken, creamy white sauce, and fluffy potatoes in one satisfying casserole that’s perfect for weeknights or gatherings.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: bechamel, beshamel, chicken and potatoes, white sauce

Servings:

Author: Lama

Ingredients

2 pounds Chicken breast, cubed or prepared chicken tenders
1 Onion cubed
2 Colored peppers cubed, optional
1 can (8 ounces) Mushrooms drained, optional but recommended
2 cups Frozen mixed vegetables with corn, peas, green beans
1-2 cups Shredded mozzarella cheese or any shredded cheese you like
¼ teaspoon Paprika
2 teaspoons Chicken seasoning
3 tablespoons Thai sweet chili sauce
Salt to taste
Pepper to taste

Mashed Potatoes

6 large Potatoes
¼ cup Milk
2 ounces Cream cheese optional
Butter optional

Béchamel Sauce

2 tablespoons Unsalted butter
¼ cup Unbleached all-purpose flour
2 cups Whole milk
¼ teaspoon Salt
⅛ teaspoon Black pepper

Instructions

Chicken and Vegetable Mixture

In a large skillet, heat a littleolive oil. Add onions and cook for a few minutes until slightly soft.
Add the peppers if using, and cook for another couple of minutes. Add frozen mixed vegetables and drained mushrooms. Cook for about 5 minutes.
If using raw chicken breast, cubeand add to the pan. Cook about 6–8 minutes until almost done. If using chicken tenders, cook according to the package instructions, cube them, and add them to the pan.
Add chicken seasoning, Thai sweet chili sauce, paprika, salt, and pepper. You can add seasoning halfway throughor near the end. Cook for a few more minutes until the chicken is fully cooked.
Drain any extra liquid so the casserole doesn’t get watery.

Mashed Potatoes

Peel and cube the potatoes, then add them to a pot of water. Boil about 20 minutes or until fork-tender. Drain the water and keep the potatoes in the pot.
Add milk, salt, cream cheese if using, and butter for richer potatoes. Mash until smooth and creamy. Set aside.

Béchamel Sauce

In a pot over medium heat, melt butter. Add flour and whisk 1–2 minutes to form a smooth paste (roux).
Slowly pour in the milk while whisking to avoid lumps. Keep whisking for 2–4 minutes until thick. Remove from heat and add salt and pepper.

Assemble the Dish

Preheat oven to 350°F.
In a 9x13 baking dish, spread mashed potatoes evenly on the bottom. Add chicken and vegetable mixture evenly over potatoes. Pour béchamel sauce evenly over everything. Top with shredded mozzarella cheese.
Bake 20 minutes. Then broil on high 1–2 minutes until cheese is golden.
Let it sit for a few minutes, then serve warm.

Notes

Drain excess liquid: After cooking the chicken and vegetables, remove any extra liquid from the pan to prevent a watery casserole.

Whisk béchamel continuously: Gradually add the milk while whisking continuously to keep the sauce smooth and lump-free. For extra flavor, season the sauce with onion powder, white pepper, and garlic powder. If lumps form, strain the sauce to make it perfectly smooth before using.

Season in layers: Lightly season the potatoes, the chicken mixture, and the béchamel separately for a balanced flavor throughout the dish.

Don’t overcook the chicken: Cook just until done before baking, since it will continue cooking in the oven.

Let it rest before serving: Allow the casserole to sit 5–10 minutes after baking so it sets and slices more cleanly.

Broil carefully: Broil only 1–2 minutes at the end for a golden top, watching closely to avoid burning.

Nutrition