Cheesy Chicken Potato Casserole

loaded baked potato and chicken casserole, delicious, cheesy and kid friendly dinner.

T.H.E. B.E.S.T. You’ll be the best, best mom, best wife, best cook, best friend, you’ll be nothing but the best after making this delicious cheesy potato dish. Bubbly and golden brown on top, cheesy, potato-y and so tasty. Serve it with some green salad and that’s it, sometimes the best in life is the simplest.

Potato is magic around my home, everyone loves it. Whatever I do with them, it gets gulped in with no weird face expressions or ewww. But this one got me these lovely facial expressions that I love to have. That says ” you are the best” because who doesn’t like a cheesy casserole, I haven’t met any… yet.

Now let me take you through this magical potato story that I feel you’re gonna like.

Once upon a time, you’ve had these potatoes sitting around begging you to be used. So you’ve peeled your potatoes, boiled them perfectly and then…you drained it, added butter and some milk.

Seasoned it with salt and pepper and mixed them very well.
Adding some chopped parsley is a thing you could not resist.
Aaaand just then you prepared a delicious filling, sauteed onions and probably added some diced chicken…
Some veggies for color and nutrients. But with potatoes and cheese, there is no need to stop there.  You could thinly slice any greens or sauté any mushroom as an additional filling.

Instead of layering everything together the old boring way, you decided to stuff the mashed potatoes instead into…

pretty looking potato balls.

You’ve arranged the potato balls in a fancy dish, but you decided to top all that with a simple bechamel sauce..

You did not stop there, you sprinkled everything with cheese, popped into the oven and waited there anxiously while you smell the cheese melting and browning… so delicious.

This story needs to end happily with you biting into this cheesy potato balls with friends, family or both :).

These can be stuffed with anything you like, minced meat, meatballs, meatless with sauteed veggies and mushroom, tofu or even more cheese, you choose.

I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!

Don’t want to miss a recipe? Sign up for the FREE Amira’s Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

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Cheesy Chicken Potato Casserole

Course: Side Dish

Servings: 5 people

Author: Amira

Ingredients

• 2 lb russet potato.
• 1/2 cup flat leaf parsley chopped.
• 1 Tablespoon unsalted butter.
• 1/4 cup milk.
• salt and pepper to taste.
• 1 medium yellow onion diced.
• 2 garlic cloves crushed.
• 2 Tablespoon oil.
• 1 lb boneless skinless chicken thighs or breast, cut into 1/2 inch cubes.
• 1/3 cup flat leaf barely chopped.
• salt and pepper to taste.

Bechamel sauce:

• 2 Tablespoon unsalted butter.
• 1 Tablespoon olive oil.
• 3 Tablespoon AP flour.
• 2 cups milk.
• salt and pepper to taste.
• 1 large egg optional.
• 1 cup shredded cheddar cheese.
• More chopped parsley for garnishing.

Instructions

1. Wash the potato, peel and cut in halves. Put in a deep pot, cover with salted water and bring to a boil. Reduce heat and simmer for another 20-25 minutes until tender.
2. Prepare filling, in a skillet over medium heat, add oil and sauce onion until fragrant about 2 minutes, then add garlic sit for another minute.
3. Add chicken cubes, stir for about 7-10 minutes until done, turn off heat, season with salt and pepper and stir in parsley.
4. 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.
5. Let potato and chicken mixture cool so you can handle them.
6. Preheat oven to 350F.
7. Start preparing béchamel sauce, in another pot over medium-high heat, melt butter add oil then cook flour for a minutes until lightly yellow.
8. 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 thickens.
9. Take a handful of the potato mixture and form into a ball.
10. 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.
11. Continue until all the potato and chicken are done.
12. Place the potato balls in an oven safe dish.
13. Crack and egg - if using- in the béchamel and whisk. Pour the béchamel sauce over the potato balls.
14. Sprinkle cheese on top.
15. Bake for 15-20 minutes or until cheese melts and casserole is bubbly.
16. Serve hot and Enjoy!!

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