Chicken and Mashed Potato Casserole
This chicken and mashed potato casserole is not what you are used to in the USA; it has three layers. The bottom layer has seasoned shredded chicken and vegetables; on top of it is a layer of soft mashed potato balls, which is covered with smooth béchamel sauce and mozzarella cheese.
I first came across this style of casserole while watching Arabic cooking channels on YouTube. I was curious about the combination, and when I made it, I was surprised by how delicious it tasted!
What I like most is that each layer keeps its texture and flavor. It’s a little like shepherd’s pie, but smoother and creamier because of the béchamel sauce. You can use leftover cooked chicken to make this dish.
What Makes This Casserole Different?
Instead of spreading mashed potatoes over the chicken, I shape them into balls and arrange them on top. The béchamel sauce covers the potatoes like a blanket, and they hold their shape while baking.
When you serve this casserole, you will notice every bite carries the flavor of every layer. Even when reheating, the flavors hold up.
Ingredients You’ll Need
- Cooked chicken: I use shredded chicken breasts. Leftover cooked chicken works well.
- Onion and carrot: Add flavor and texture to the chicken layer.
- Seasonings: Paprika, cumin, garlic powder, black pepper, and salt.
- Russet potatoes: I boil them whole with their skins on before mashing them with butter and pepper.
- Béchamel sauce: Made with butter, flour, and milk. It should be smooth and creamy.
- Mozzarella cheese: Gives the casserole its golden, cheesy topping.
** I have listed the exact measurements of each ingredient in the recipe card.
How to Make Chicken and Mashed Potato Casserole
1. Scrub the potatoes and boil them whole with the skins on until tender. While the potatoes are boiling, get the chicken mixture and the bechamel sauce ready.
2. Sauté the onion and carrot, add the cooked shredded chicken and the seasoning and pour in the hot water. Cook very briefly and then spread the mixture into a baking dish.
3. Make the mashed potato balls. Peel and mash the cooked potatoes with butter, salt and pepper. Allow the mash to cool sufficiently to handle and then form into nine balls using lightly oiled hands or an ice cream scoop.
4. Make the béchamel. Cook the flour in the melted butter for 1-2 minutes, then gradually whisk in the milk. Keep stirring until the sauce is smooth and creamy, and season with salt and black pepper.
5. Assemble and bake. Place the potato balls over the chicken, pour the béchamel over, and sprinkle with the mozzarella. Bake at 350°F (180°C) for 25-30 minutes or until golden.
My Tips for the Best Results
- Check the potatoes before draining. A knife should slide easily into the center. Mine usually take around 30 minutes, but the cooking time depends on their size.
- Let the mashed potatoes cool before shaping. This makes the balls easier to handle. A little oil on your hands or scoop prevents sticking.
- Whisk the béchamel well. Add the milk while whisking so the sauce stays smooth and free of lumps.
- Don’t worry if the cheese hasn’t browned. Since the components are already cooked, you can briefly turn on the broiler to brown the top. Keep an eye on it so it doesn’t burn.
Storing and Reheating
Store leftover casserole in a covered container in the refrigerator for up to 2 days.
I’ve reheated it in both the microwave and the oven, and the texture and flavor stay the same. The mashed potato balls remain soft, and the layers still hold together nicely.
If you’re looking for something different to make with chicken and mashed potatoes, give this casserole a try. It’s a lovely combination of familiar ingredients prepared in a different way.
💡Tip: Never use a hand blender to mash the potatoes; they will come out gummy.
⭐ Please Rate and Review
If you have tried this Mashed Potato and Chicken Casserole recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Chicken and Mashed Potato Casserole
Ingredients
For the Chicken
- 2 cooked chicken breasts shredded
- 1 medium carrot grated
- 1 medium onion chopped
- ½ teaspoon salt
- 2 tablespoons oil
- ½ teaspoon black pepper
- 1½ teaspoons paprika
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ cup hot water
For the Mashed Potatoes
- 2 medium russet potatoes approximately 593 grams total, unpeeled
- Salt to taste
- 2 tablespoons unsalted butter
- ½ teaspoon black or white pepper
For the Béchamel Sauce
- 2 cups milk
- Salt to taste
- ¼ teaspoon black pepper
- ¼ cup unsalted butter approximately 50 grams
- ½ cup all-purpose flour
For the Topping
- 1 cup shredded mozzarella cheese
Instructions
Prepare the Chicken
- Heat the oil in a pan over medium heat. Add the onion and sauté until translucent.
- Add the grated carrot and cook for about 2 minutes, or until it softens slightly and its color becomes lighter.
- Add the cooked, shredded chicken and stir for 2 minutes.
- Add the salt, black pepper, paprika, cumin, and garlic powder. Stir for 1 minute to coat the chicken evenly.
- Pour in the hot water, stir, and cook for another minute.
- Transfer the chicken mixture to a 9-inch baking dish and spread it evenly over the bottom.
Prepare the Mashed Potato Balls
- Scrub the potatoes under running water. Place them, unpeeled, in a large pot and cover with water.
- Bring the water to a boil and cook until the potatoes are tender. My russet potatoes took about 30 minutes. A knife should slide easily into the center.
- Allow the potatoes to cool enough to handle, then peel and mash them until smooth.
- Add the butter, salt, and pepper. Mix well, then allow the mashed potatoes to cool enough to shape.
- Divide the mixture into nine equal portions. Lightly oil your hands and form each portion into a ball. You can also use a lightly oiled ice cream scoop.
Make the Béchamel Sauce
- Melt the butter in a saucepan over medium-low heat.
- Add the flour and stir continuously for 1–2 minutes to cook out the raw flour taste.
- Pour in half the milk while whisking to prevent lumps.
- Once the sauce begins to thicken, gradually add the remaining milk, whisking until smooth.
- Continue stirring until the sauce is creamy and silky. Turn off the heat and season with salt and black pepper.
Assemble and Bake
- Preheat the oven to 350°F (180°C).
- Arrange the nine mashed potato balls over the chicken mixture.
- Pour the béchamel sauce evenly over the chicken and potatoes.
- Sprinkle the mozzarella cheese over the sauce.
- Bake for 25–30 minutes, or until the casserole is heated through and the cheese is golden brown.
- Serve hot with your favorite salad.
Notes
- Using uncooked chicken: Cut two boneless, skinless chicken breasts or three boneless, skinless chicken thighs into cubes. Add them after the onion becomes translucent. Cook until the chicken develops some golden spots, then add the carrot and continue cooking until the chicken is fully cooked.
- Potatoes: I use russet potatoes and boil them whole with their skins on. Cooking time depends on their size.
- Shaping: Allow the mashed potatoes to cool before forming the balls. Lightly oil your hands or ice cream scoop to prevent sticking.
- Vegetables: Mushrooms and bell peppers can be added to the chicken mixture.
- Milk: I use regular milk for the béchamel sauce. Low-fat milk is another option.
- Browning: If the casserole is heated through but the cheese hasn’t browned, use the broiler briefly. Watch it closely to prevent burning.
- Baking dish: You can lightly grease the bottom of the dish with butter if you’re concerned about sticking.
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Never use a hand blender to mash the potatoes; they will come out gummy.
A perfectly warming, comforting and tasty dish! I would love some too!!
Hey Angie, I love making this recipe, it’s on my comfort food list 🙂
Seems this is a great recipe. I want to try asap. I follow a diet and don’t use all purpose flour in my cooking now. Therefore please tell me substitute for all purpose flour.
Thank you!
Hi Randi, you can use cornstarch, use half the amount of the flour mentioned in the recipe, that’s 1/4 cup. Do not stir it with butter for long, few seconds are enough, then follow the recipe as written in the recipe card. Let me know how it turned out for you, please!
I added red, yellow and orange bell pepper with the onion and omitted the carrots, added some paprika to the chicken, and then I ended up putting fresh bacon in the mashed potatoes. Yummy
Interesting combo and sounds delicious too!