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Chicken and Potato Casserole

This recipe is a timesaving and a crowd-pleaser. The different textures, from juicy and seasoned chicken mixed with vegetables, then comes the creamy mashed potato, and of course, the white sauce takes all casserole recipes to another level.
Course Main Meal
Cuisine American
Keyword Chicken and potato casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People
Calories 450kcal
Author Muna Kenny

Ingredients

FOR THE CHICKEN

  • Two cooked and shredded chicken breast or three pre-cooked chicken thighs shredded
  • 1 shredded carrot.
  • I chopped onion
  • ½ teaspoon salt
  • 2 tablespoon oil
  • ½ teaspoon black pepper
  • 1 ½ teaspoon paprika
  • ½ teaspoon cumin powder
  • ¼ teaspoon garlic powder
  • ¼ cup of hot water

FOR THE MASHED POTATOES

  • 2 medium-size russets potato boiled with skin on 593gm
  • 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 50gm
  • 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 stir 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.
    • 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.
    • Keep the mashed potato aside to cool because you are going to form balls from it.
    • 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. Stir 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.

    Video

    Notes

    - Please read (Tips to make this dish a fail-proof) in the post above; it will help make this dish awesome!

    Nutrition

    Calories: 450kcal