Description
A hearty and comforting Chicken Potato Casserole featuring tender chicken pieces and sliced potatoes baked under a creamy béchamel sauce and topped with melted mozzarella cheese. This savory casserole combines a flavorful spiced chicken mixture with layers of soft potatoes and a rich, smooth sauce, perfect for a satisfying family meal.
Ingredients
Scale
Potatoes
- 2-3 medium size potatoes, sliced into ¼’’ slices
- 2 Tablespoons avocado oil or oil of choice
- Salt & pepper, to taste
Chicken Mixture
- 1 pound chicken breasts, cut into ½ inch pieces
- 1 Tablespoon oil of choice
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- ½ bell pepper, diced
- 1 roma tomato, diced
- ¼ cup cilantro, minced
- ¼ cup tomato paste
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Béchamel Sauce
- 2 Tablespoons butter
- 3-4 cloves garlic, minced
- 2 Tablespoons flour
- 2 cups milk or half & half
- Salt & pepper, to taste
Topping
- 1-2 cups shredded mozzarella cheese
Instructions
- Cook Potatoes: Preheat your oven to 400ºF. Arrange the sliced potatoes in a 9-inch casserole dish. Drizzle with avocado oil and season with salt and pepper, making sure the oil coats each slice. Bake the potatoes for 20 minutes until they begin to soften.
- Cook Chicken: While the potatoes bake, heat a large heavy-duty pan over medium-high heat. Add 1 tablespoon of oil and sauté the diced onion for 2-3 minutes until softened and lightly golden. Add minced garlic and cook for 30 seconds. Add the chicken pieces and sauté for 3-4 minutes until they start to brown. Stir in bell pepper, tomato, cilantro, tomato paste, and spices (cumin, coriander powder, smoked paprika, salt, and black pepper). Cook the mixture down for 3-4 minutes to meld flavors, then remove from heat and set aside.
- Make Sauce: In a medium saucepan over medium-high heat, melt butter with minced garlic. Cook the garlic for 30 seconds to 1 minute until fragrant. Whisk in the flour and cook for 1 minute or until golden. Gradually whisk in milk, about ½ cup at a time, stirring constantly until the sauce becomes smooth and creamy and thickens, around 2-3 minutes. Season with salt and pepper to taste.
- Assemble: Take the potatoes out of the oven and evenly layer the cooked chicken mixture over the potatoes. Pour the béchamel sauce evenly on top of the chicken layer. Generously sprinkle shredded mozzarella cheese over the entire casserole.
- Baking: Return the assembled casserole to the oven and bake for another 20 minutes, or until the cheese on top is melted, bubbly, and browned. Remove from oven, slice, and serve immediately.
Notes
- Use avocado oil for a healthy oil option or substitute with olive or vegetable oil.
- Half & half can be substituted with whole milk for a lighter béchamel sauce.
- Adjust spices to your taste preference for more heat or smokiness.
- Make sure to slice potatoes evenly to ensure uniform baking.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
