Chicken and mashed potatoes casserole, easy, delicious and filling. Creamy chicken with loads of flavors and topped with browned mashed potatoes. A one pot recipe that is great to use leftover mashed potatoes.
Next time try this one pot Kabsa recipe.
This recipe has my heart.. I love it .. love it.. why? keep reading to find out.
Jump to:
❓Why This Recipe Works
- One pot recipe and a crowed pleaser.
- It is creamy, it is garlic, it is mushrooms, it is buttery, it is chicken and it is mashed potatoes.
- A great way to use leftover mashed potatoes or even cooked chicken.
This is creamy garlic mushroom chicken yummy awesome mashed potatoes ... and I am not kidding. And as a bonus, it is a one pot recipe, leftover mashed potatoes saver.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Liberally season the chicken with salt and ground pepper.
- Melt a couple of tablespoons of butter on a cast iron skillet.
- Saute chicken breasts for about 10 minutes or until chicken cooks thoroughly. Set the chicken aside.
- In the same skillet, melt some butter and saute mushrooms seasoning them with salt and pepper.
- Add the remaining butter and garlic then saute until fragrant.
- Add all purpose flour and brown for another minute or so.
- Add milk, broth and mix everything well, taste to adjust seasoning.
- Add the bell peppers, chicken and stir everything well and simmer for 2-3 minutes.
- Spread the mashed potatoes on top and with a fork try to make some lines on top. Bake until top is nicely browned.
💡 Tips
- You can use chicken thighs instead of breasts. This recipe also works great with leftover cooked chicken just start by cooking the mushroom.
- You can use half and half for a richer sauce but milk works great as well.
- Make it colorful by using different colors of bell peppers. You can also add other diced or frozen vegetables like peas, beans, sweet corn, zucchini ...etc
- You can saute bell pepper along with mushrooms, but I wanted my veggies to be crunchy that's why I did not cook them along.
- Top will be crunchy while creamy underneath. If you want the top to be soft, do not wait until it is browned.
🧺 Storage
Leftovers keep well in the fridge for up to 3-4 days, reheat covered in the microwave or in the oven.
📣 Related Recipes
- Try this easy recipe for roasted Brussels sprouts with a special trick that makes them tender inside while crispy on the outside.
- Green Bean Potato Casserole is a hearty side dish or green beans and potatoes cooked in a delicious tomato sauce.
- A delicious way to enjoy roasted butternut squash is always the simplest. Pairing them with asparagus lend this dish a great taste and color.
More Chicken Meals
- This Chicken Potato Bake has all your favorite foods combined into one easy casserole. Chicken and potatoes seasoned with garlic, rosemary and topped with cheese. Your family is going to love this.
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.
f 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.
Chicken and Mashed Potatoes
Ingredients
- 6 Tablespoons unsalted butter divided.
- 1 pound boneless skinless chicken breasts cut into 1 inch cubes.
- salt and pepper to taste.
- 8 oz fresh mushrooms sliced.
- 2 large garlic cloves minced.
- 2 Tablespoons flour.
- ¾ cup milk
- 1 cup chicken broth.
- 1 cup diced bell pepper any color or combination.
- 3 cups mashed potato.
Instructions
- Season chicken liberally with salt and pepper.
- In a large skillet over medium-high heat, melt 2 Tablespoons of butter then add chicken and sauté for about 10 minutes or until chicken is done. Transfer chicken to a bowl and set aside.
- In the same pan over medium heat add another 2 Tablespoons butter, add mushrooms and sauté until done almost 3-4 minutes.
- Add the remaining butter, then garlic and stir for about 30 seconds until garlic is fragrant.
- Mix in the flour and cook until golden for about another minute. Pour half and half or milk and the chicken stock whisking vigorously until it is smooth.
- Season with salt and pepper.
- Preheat oven to 350F.
- Add the chicken back and the bell pepper and mix everything well together.
- Taste to check seasoning and simmer for 2 minutes.
- Turn heat off, spread mashed potatoes on top. Level with the back of a spoon. Take a fork and make some lines or decorative circles on top.
- Place the skillet in the middle rack of your oven and bake for 45 minutes or until top is golden brown.
Notes
- You can use chicken tenders or thighs instead of breasts. This recipe also works great with leftover cooked chicken just start by cooking the mushroom.
- If you do not want to use butter you can also use olive oil.
- You can use half and half or heavy cream for a richer sauce but milk works great as well.
- Although I like using fresh garlic but you can use garlic powder if you do not have fresh.
- Make it colorful by using different colors of bell peppers. You can also add other diced or frozen vegetables like peas, beans, zucchini ...etc
- You can saute bell pepper along with mushrooms, but I wanted my veggies to be crunchy that's why I did not cook them along.
- Use any recipe you like for mashed potatoes, leftovers or store-bought for easy prep.
- You can top the dish with cheese like cheddar cheese.
- Top will be crunchy while creamy underneath. If you want the top to be soft, do not wait until it is browned.
- Storage:
- Leftovers keep well in the fridge for up to 3-4 days, reheat covered in the microwave or in the oven.
Nutrition
Sign up and learn more about Mediterranean flavors
First published Dec 3, 2017 . Last updated October 4, 2021 with important tips, clear step by step instructions and readability.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Sarah
Hi I like this recipe it seems pretty easy but could I replace the chicken breast with chickpeas or tempeh and the broth with vegetable broth. I'm not sure about cooking time length would I increase it or decrease it?
Amira
Sarah, I haven't tried this before but I do not see why not. Let me know if you try it.
Jean
Can this recipe be frozen? I’m a student and thinking of making this for meal prep
Amira
I cannot see why not Jean.
casey bartlem
Hi.
I want to make this for dinner
tonight
for my family, but I can't eat mushroom.
What could i use instead of mushrooms?
or do i just leave them out???
Thanks 🙂
Amira
Casey, you can use zucchini, squash, tofu or leave them out, it is up to you.
Jerome Harrison
Great recipe! Very comforting dinner, with a side of spinach, for our first cool October evening.
Amira
Thanks Jerome, glad you liked it.
Natasha
Made it for dinner just now. In addition I added a couple of finely chopped sausages and it was yum. Thank you Amira!!!
Amira
Natasha, thank you so much for trying this recipe, I am happy you liked it. Adding some sausage is a great idea.
Mel
Made it tonight, didn't add capsicum but did add spring onion and a dash of cream. Sprinkled Parmesan in top, super delicious! Will be making it again!
Amira
Nice Mel, I always encourage my readers to follow their guts and add their own touch to the recipes... loved your version though. Happy you liked it. Thanks.
Cecile
This look sooo delicious!! Printing it out immediately!! ; o )
Amira
Thanks Cecile, please do come and tell me how it went with you.
Sam
Made this a few times now and it's become a firm family fave 🙂 with cheese on top. thanks!
Amira
Thanks Sam for your feedback, I am so happy that your family loved it.