What is the secret to this hearty casserole that smothers tender rotisserie chicken under a bed of mashed potatoes and melted cheese? A crunchy yet fluffy crust on the bottom made of buttermilk biscuits.
How To Make Cheesy Chicken and Mashed Potato Casserole
A casserole that incorporates a deliciously seasoned chicken smothered in cheese and mashed potatoes atop a nice biscuit layer.
Ingredients
- ½ cup cheddar cheese, grated
For Mashed Potato:
- 2 lb potatoes, baked, cooled, peeled, and mashed
- ½ cup parsley, minced
- 1½ tbsp unsalted butter, melted
- ¼ cup milk
- salt and ground white pepper, to taste
For Bechamel Sauce:
- 1 cup mozzarrela cheese, grated and divided
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- salt and ground white pepper, to taste
For Chicken Filling:
- 1 lb chicken breasts, boneless and skinless, cut into ½-inch cubes
- 2 tbsp vegetable oil
- 5½ oz red onions, diced
- 2 cloves garlic, minced
- ½ cup bell peppers, minced
- salt and ground black pepper, to taste
- 1 tsp parsley, for garnish
Instructions
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Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.
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Adjust salt and pepper to taste and set aside.
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Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.
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Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.
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Adjust salt and pepper to taste and set aside to cool down completely.
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Cook the bechamel sauce next. In a saucepot or deep skillet over medium heat, melt the butter, then add the flour, and whisk until it forms a blonde roux.
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Add the milk and half of the mozzarella cheese, whisk until no lumps remain while bringing the sauce up to a simmer. Continue simmering for roughly 5 minutes until the sauce has thickened and it does not taste like flour.
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Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.
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Preheat your oven to 360 degrees F.
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Take roughly ½ cup of the mashed potato and form it into a ball.
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Using your thumb, press the middle to make an indentation. Fill this up with roughly 2 tablespoons of chicken filling, then roll the potato until it resembles a golf ball. Repeat until all potatoes and chicken filling have been used up.
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Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.
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Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.
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Bake for roughly 15 minutes until cheese has melted and bubbly.
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Garnish with parsley and serve hot from the casserole.
Nutrition
- Sugar: 9g
- :
- Calcium: 341mg
- Calories: 630kcal
- Carbohydrates: 45g
- Cholesterol: 120mg
- Fat: 36g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 3g
- Potassium: 1253mg
- Protein: 33g
- Saturated Fat: 20g
- Sodium: 262mg
- Trans Fat: 1g
- Vitamin A: 1771IU
- Vitamin C: 65mg
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