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chicken and potato bechamel bake casserolee

Chicken and Potato Béchamel Bake

A simple dish that's a hearty take on classic ingredients!
5 from 2 votes
Course Main Course
Cuisine American, Italian


  • 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


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 9x13 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.


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