Chicken and Mashed Potatoes
Chicken and mashed potatoes casserole is a tasty recipe for weeknight dinners. Tender chicken in a creamy mushroom sauce topped with mashed potatoes, a comfort food dish that will please everyone in your home.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Diet: Halal
Servings: 8 servings
Calories: 271kcal
- 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.
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.
- 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.
Calories: 271kcal | Carbohydrates: 23g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 211mg | Potassium: 649mg | Fiber: 2g | Sugar: 2g | Vitamin A: 956IU | Vitamin C: 46mg | Calcium: 40mg | Iron: 1mg