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A bird's eye view of a cast iron skillet with chicken and mashed potatoes with a spoon in it.
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4.86 from 21 votes

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 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Servings: 8 servings
Calories: 271kcal
Author: Amira

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

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
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