Mashed Potato and Chicken Casserole
Are you ready for a lip-smacking dinner? Mashed Potato and Chicken Casserole is an out-of-this-world casserole recipe. It has a chicken layer with vegetables topped with creamy mashed and seasoned potato balls, covered with velvety white sauce, and finally topped with mozzarella cheese.
I’m not done yet! The best part about this recipe is that you can use leftover or pre-cooked chicken, but if you want to make it from scratch, I have you covered!
📺Watch Me Make Chicken Potato Casserole👇🏼
I’m not sure where this chicken mashed potato casserole originated, but it went viral on YouTube and was shared by many Arabic-speaking channels. I have tried it once and couldn’t believe how incredible it tasted. I hope you give it a try; it is worth trying.
Chicken with Potato Balls and White Sauce
Chicken mashed potato casserole is time-saving and a crowd-pleaser. The different textures, from juicy and seasoned chicken mixed with vegetables to creamy mashed potato and, of course, the white sauce, take all casserole recipes to another level. Imagine having all these flavors in your mouth in one bite!
Why You’ll Love Mashed Potato and Chicken Casserole
- Comfort Food: Mashed potatoes and chicken casserole are both classic comfort foods. When combined, they create a hearty and satisfying dish.
- Customizable: Both mashed potatoes and chicken can be easily customized with different seasonings, herbs, or cheese.
- Great for Feeding a Crowd: Mashed potatoes and chicken casserole can be made in large quantities, making it ideal for gatherings, family dinners, or potlucks.
- Balanced Meal: This casserole dish offers a balanced meal with carbohydrates from the potatoes and protein from the chicken, along with vegetables in the casserole.
Ingredients to Make Chicken and Mashed Potato Casserole
You need cooked chicken breasts shredded. You can also cut the chicken into cubes if you wish.
Vegetables: Onions and carrots go well with chicken; feel free to add more vegetables.
Spices: Black pepper, salt, paprika, cumin, and garlic powder.
Potatoes: It is best to use starchy potatoes for this recipe because we will make delicious mashed potatoes.
How to Make Mashed Potato Chicken Casserole
Step 1
In a pan, add the oil; when hot, add the onion and sauté. Next goes the carrots, sauté until lighter in color then add in the chicken and mix.
Step 2
Season with the spices. Pour the water and cook for one minute. Transfer the chicken to your baking pan.
Step 3
Clean and boil the potatoes without cutting or peeling them. I know it is faster to cut the potatoes and then boil them, but I wanted to save all that starch to have a richer and more flavorful mashed potato.
Step 4
When the potatoes are thoroughly cooked, let them cool a little, and then peel them and mash them until smooth.
Step 5
Add the butter, black pepper, and salt. Mix the ingredients using a masher or a wooden spoon. Keep it aside to cool. You will form balls from it, and you won’t be able to do so if the mashed potato is still hot.
Step 6
Add the butter to a saucepan. When the butter melts, add the flour and stir for 2 minutes on medium-low heat.
Step 7
Add half the milk while whisking. Add the rest of the milk when the sauce thickens, and keep whisking until it’s silky smooth. Turn off the heat and season the sauce with black pepper and salt.
Step 8
Add the chicken to a 9-inch baking pan and spread it evenly. Rub your hand with oil, form nine balls from the mashed potato, and place them over the chicken. You can also use an Ice cream scoop for this step.
Step 9
Pour the white sauce over the chicken and potato balls. Add a generous layer of shredded mozzarella cheese on top and bake. Serve the Mashed Potato and Chicken Casserole with your favorite salad.
Expert Tips
- You can use any potato except sweet potato.
- If you don’t have pre-cooked chicken, cut two skinless chicken breasts or three skinless chicken thighs into cubes and add them after the onion is translucent. When you see brown patches on the chicken, add the carrot and cook for a few more minutes until thoroughly cooked.
- When boiling whole potatoes with skin, first scrub the potatoes clean under running water. Place the potatoes in a large pan and cover with room temperature water; I mean, it shouldn’t be hot or cold. Turn the heat to high and let it come to a boil. I used russet potatoes, which took 30 minutes to cook. Other smaller-sized potatoes will take less time to cook.
- You can add mushrooms and bell pepper to the chicken. Avoid using tomatoes; their acid will remove some of the flavors in this dish.
- You can use low-fat milk in the white sauce but not skim or almond milk.
- Rub your hand with oil when forming balls from the mashed potato; it will make the process faster and easier. If you used an ice cream scoop, apply a little oil to the scoop to make releasing the potato balls easier.
- Always preheat the oven for at least 20 minutes.
- All the ingredients are cooked, so if the casserole’s surface is not golden brown, turn on the broiler for a few minutes. Keep an eye on the casserole so it doesn’t burn.
- The chicken shouldn’t stick to the bottom of the baking pan, but if you are afraid, it might then rub the bottom of your baking pan lightly with butter.
How to Store Mashed Potato and Chicken Casserole
You can store the leftovers in the fridge. Cover the pan with a plastic wrap and then with foil. Place it in the refrigerator for two days.
To heat the chicken potato casserole, place a portion on a microwave-safe plate and microwave it for three minutes. Alternatively, you can place a portion in a baking pan and bake it for a few minutes in the oven.
Related Recipes
- Easy Salisbury Steak.
- Garlic Mushroom Chicken.
- Chicken and Tomato Risotto.
- Egyptian Kofta Recipe.
- Egyptian Easy Fattah.
- Chicken Scampi Recipe.
⭐ 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!
Mashed Potato and Chicken Casserole
Ingredients
FOR THE CHICKEN
- 2 cooked chicken breast , and shredded.
- 1 medium carrot shredded
- 1 medium onion chopped
- ½ teaspoon salt
- 2 tablespoon oil
- ½ teaspoon black pepper
- 1 ½ teaspoon paprika
- ½ teaspoon cumin powder
- ¼ teaspoon garlic powder
- ¼ cup hot water
FOR THE MASHED POTATOES
- 2 medium russets potato boiled with skin on, 593 grams
- Salt to taste
- 2 tablespoon unsalted butter
- ½ teaspoon black or white pepper
FOR THE WHITE SAUCE
- 2 cup milk
- Salt to taste
- ¼ teaspoon black pepper powder
- ¼ cup butter or 50 grams
- ½ cup all-purpose flour
1 cup of shredded mozzarella cheese
Instructions
TO MAKE THE CHICKEN
- In a pan, add the oil, and when hot, add the onion and sauté until translucent.
- Add the shredded carrot and cook for 2 minutes or until the color of the carrot turns lighter.
- Add the chicken and cook for 2 minutes. Add the spices and mix for 1 minute on medium heat.
- Pour the hot water and cook for one minute.
- Transfer the chicken to a baking pan and spread evenly.
TO MAKE THE MASHED POTATOES
- Rub and clean the potatoes under running water, then place it in a large pan.
- Cover the potatoes with water, then turn on the heat. Let the water come to a boil and allow the potatoes to cook for 30 minutes. Check if the potatoes are cooked by inserting a knife in the middle of the potatoes, the knife should go in smoothly when done.
- Allow the potatoes to cool, and then peel the potatoes and mash them with a masher. Add the butter, salt, and black pepper. Mix with a spoon or a masher.
- When the mashed potatoes are cool, form 9 equal size balls. You can use your hands to create the balls. Rub your hand with oil and form the balls, or you can use an ice cream scoop.
TO MAKE THE WHITE SAUCE
- In a saucepan, add the butter. When the butter melts, add to it the flour.
- Stir to cook the flour on medium heat to remove the raw smell from it. Around one to two minutes.
- Add half the milk in one go while whisking to avoid forming lumps.
- When the sauce thickens, pour the rest of the milk and keep on whisking.
- When the sauce is creamy, thickens, and silky in texture, turn off the heat and season with black pepper and salt. Mix the sauce one last time.
TO ASSEMBLE THE CHICKEN POTATO CASSEROLE
- Preheat the oven to 180C/350F.
- Place the potato balls over the chicken.
- Pour the white sauce over the chicken and potatoes. Try to spread the sauce as even as you could.
- Sprinkle the mozzarella cheese evenly over the white sauce. Bake the casserole for 25 to 30 minutes or until the top is golden brown. Serve hot.
Notes
- You can use any potato except sweet potato.
- If you don’t have pre-cooked chicken, cut two skinless chicken breasts or three skinless chicken thighs into cubes and add them after the onion is translucent. When you see brown patches on the chicken, add the carrot and cook for a few more minutes until thoroughly cooked.
- When boiling whole potatoes with skin, first scrub the potatoes clean under running water. Place the potatoes in a large pan and cover with room temperature water; I mean, it shouldn’t be hot or cold. Turn the heat to high and let it come to a boil. I used russet potatoes, which took 30 minutes to cook. Other smaller-sized potatoes will take less time to cook.
- You can add mushrooms and bell pepper to the chicken. Avoid using tomatoes; their acid will remove some of the flavors in this dish.
- You can use low-fat milk in the white sauce but not skim or almond milk.
- Rub your hand with oil when forming balls from the mashed potato; it will make the process faster and easier. If you used an ice cream scoop, apply a little oil to the scoop to make releasing the potato balls easier.
- Always preheat the oven for at least 20 minutes.
- All the ingredients are cooked, so if the casserole’s surface is not golden brown, turn on the broiler for a few minutes. Keep an eye on the casserole so it doesn’t burn.
- The chicken shouldn’t stick to the bottom of the baking pan, but if you are afraid, it might then rub the bottom of your baking pan lightly with butter.
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!