Baked Mashed Potato Casserole with chicken covered with a blanket of creamy white sauce and cheese. Pretty darn delicious.
❤️ Why You'll Love It
- This casserole is rich, creamy, decadent and very versatile.
- You can prepare it with leftover mashed potatoes.
- Can also be made with leftover chicken or rotisserie chicken.
- Simple for a delicious family meal yet great for the holidays too!.
I love this dish because it can be prepared a couple of days in advance and baked on the day you serve it. It is also a kid friendly recipe making it suitable for family gatherings.
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Prepare the mashed potatoes by boiling them in salty water until fork tender, drain the mix with butter, milk, spices and some chopped parsley.
- Prepare the chicken filling by sauteing onion then add cubes chicken, colorful peppers and again chopped parsley, season to taste.
- Take a fistful of the mashed potato shape into a ball and fill it with some of the chicken filling then close the ball over the filling. Arrange balls in your baking dish and set aside.
- Prepare the creamy white sauce of butter, flour and milk pour it over the potatoes and sprinkle top with shredded cheese. Heat oven and bake until bubbly and cheese melts.
👍 Amira's Tips
- Cut the potatoes equally so they cook evenly.
- Do not over mash the potatoes after boiling as this can leads to a gluey, gummy consistency.
- Add more veggies to the chicken filling like corn, peas.. etc
- Use leftover chicken or rotisserie chicken to make this dish faster.
- Used some seasoned ground beef instead of chicken.
- Try some delicious sauteed mushroom as a filling for a meatless casserole.
- You can skip shaping the potatoes into balls and simply lay half the mashed potatoes at the bottom of your baking dish top with filling them finish the dish with another layer of mashed potatoes. Pour the white sauce over then sprinkle with cheese and bake.
- Leftover can be refrigerated in an airtight container for up to 3 days.
⌛ Make Ahead
- Prepare the potato balls arrange in the casserole dish, cover tightly. Prepare the white sauce, pour into an airtight container. Refrigerate both for 1-2 days. When ready to bake, add a splash of milk to the sauce and reheat in the microwave or stove top until pourable again. Pour over the potato, sprinkle cheese over and bake as directed.
Half and half or heavy cream will produce a rich, creamy mashed potatoes than milk. For the sake of this recipe and because we are using bechamel sauce and cheese, I used whole milk so it does not get too heavy.
High starch potatoes are best, I like using Yokun Gold potatoes, if possible, for any kind of mashed potatoes I make. Russet potatoes work too.
📣 Related Recipes
- This chicken and mashed potato recipe combines the comfort of chicken pot pie with the creaminess of mashed potato. It is one of my dear friend's signature recipes.
- This Instant Pot Garlic Mashed Potatoes Recipe is the quickest and easiest way to get mashed potatoes on the table. Less than 30 minutes, no drain and no peel recipe, it can't get easier than that!
- Chicken Hash Brown Casserole is an easy, comfort food casserole you can whip up in minutes. A family favorite chicken and potato casserole that's also perfect for busy weeknights.
- Poppy seed chicken casserole is a family favorite comfort food casserole that need only 5 minutes prep time. A crowd pleaser dish with only 6 ingredients and ready in less than 30 minutes.
More Creamy Casserole Recipes
- Old Fashioned Tuna Noodle Casserole is a delicious classic combination of tender egg noodles, canned tuna and creamy homemade sauce and peas.
- An easy 30-minute Chicken Mushroom Casserole for those weeknights when you need something quick and healthy. Creamy delicious and you won't even miss the extra calories.
👩🏫 My Personal Experience
My family loves potatoes in any form, shape or kind. They also love creamy casseroles so this one was a hit. I even tried it stuffed with ground pepper and did actually hide some mushrooms in there and the mushroom haters in this house did not even know. So yes, hide whatever you like in there, it will be overpowered by the creamy sauce, cheese and the mashed potatoes!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Mashed Potato Chicken Casserole
- 2 lb potato Yukon Gold or Russet.
- 1 Tablespoon unsalted butter
- ¼ cup milk whole milk
- ½ cup flat leaf parsley chopped.
- salt and pepper to taste.
For the filling:
- 2 Tablespoon oil
- 1 medium yellow onion diced.
- 2 garlic cloves crushed.
- 1 lb boneless skinless chicken thighs cut into ½ inch cubes.
- ⅓ cup flat leaf parsley chopped.
- ½ cup diced bell pepper any color you like
- salt and pepper to taste.
White bechamel sauce:
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 3 Tablespoon all purpose flour
- 2 cups milk
- salt and pepper to taste.
- 1 large egg optional.
- 1 cup shredded cheddar cheese
- More chopped parsley for garnishing.
- Wash the potato, peel and cut into equal parts. Put in a deep pot with salted water to cover, bring to a boil. Reduce heat and simmer for another 20-25 minutes until fork tender.
- Prepare filling, in a skillet over medium heat, add oil and saute onion until fragrant about 2 minutes, then add garlic and continue to cook for another 30 seconds.
- Add chicken cubes, stir for about 7-10 minutes until done, turn off heat, season with salt and pepper and stir in bell peppers and parsley.
- When potatoes are done, drain well, mash with a fork or a potato masher. Add butter, milk, salt and pepper then mix all very well.
- Let potato and chicken mixture cool so you can handle them.
- Preheat oven to 350F.
- Start preparing béchamel sauce, in another pot over medium-high heat, melt butter add oil then cook flour for a minutes until lightly yellow.
- Carefully and gradually pour milk and keep whisking until no visible lumps are still in the mixture, season, reduce heat to medium and keep stirring until it thickens.
- Take a fistful of the potato mixture and form into a ball.
- Make an indentation in the middle and fill with a tablespoon or two of the chicken mixture, then roll the potato into a ball slightly bigger than golf ball.
- Continue until all the potato and chicken are done.
- Place the potato balls in an oven safe dish.
- Crack and egg - if using- in the béchamel and whisk. Pour the béchamel sauce over the potato balls.
- Sprinkle cheese on top.
- Bake for 15-20 minutes or until cheese melts and casserole is bubbly.
- For tips, storage and variations please check the post above.
- Please check the nutrition disclaimer policy.
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First published Jul 28, 2017. Last updated June 14, 2023 with important tips, clear step by step instructions and readability.