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A baking dish with baked mashed potato casserole showing the top golden melted cheese.
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4.50 from 2 votes

Mashed Potato Chicken Casserole

Hearty bubbly and comforting mashed potato casserole loaded with chicken and other veggies. This creamy casserole is perfect for a simple dinner or family gathering during the holidays.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Diet: Halal
Servings: 12 Servings
Calories: 246kcal
Author: Amira

Ingredients

  • 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.
  • 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.

Instructions

  • 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.

Notes

Nutrition

Calories: 246kcal | Carbohydrates: 19g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 127mg | Potassium: 548mg | Fiber: 2g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 29mg | Calcium: 150mg | Iron: 1mg