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A close up of Casserole with Cheese and Chicken
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Cheesy Chicken Potato Casserole

Loaded baked mashed potato balls, stuffed with chicken and covered with a blanket of bechamel sauce and cheese. Pretty darn delicious.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 450.7kcal
Author: Amira


  • 2 lb russet potato.
  • 1/2 cup flat leaf parsley chopped.
  • 1 Tablespoon unsalted butter.
  • 1/4 cup milk.
  • 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 or breast, cut into 1/2 inch cubes.
  • 1/3 cup flat leaf parsley chopped.
  • 1/2 cup reb, orange or red diced bell pepper.
  • 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.


  • 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.
  • 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.
  • Add chicken cubes, stir for about 7-10 minutes until done, turn off heat, season with salt and pepper and stir in 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 thickens.
  • Take a handful 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.
  • Serve hot and Enjoy!!


Nutrition Facts
Cheesy Chicken Potato Casserole
Amount Per Serving
Calories 450.7 Calories from Fat 194
% Daily Value*
Fat 21.5g33%
Cholesterol 79.9mg27%
Carbohydrates 36.7g12%
Fiber 4.8g20%
Sugar 7.3g8%
Protein 28.7g57%
Vitamin A 1600IU32%
Vitamin C 91mg110%
Calcium 412mg41%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 450.7kcal | Carbohydrates: 36.7g | Protein: 28.7g | Fat: 21.5g | Cholesterol: 79.9mg | Fiber: 4.8g | Sugar: 7.3g | Vitamin A: 1600IU | Vitamin C: 91mg | Calcium: 412mg