Cheesy Chicken and Mashed Potato Casserole Recipe

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Avatar Author's default profile picture Team Modified: August 31, 2021

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.

Cheesy Chicken and Mashed Potato Casserole Recipe

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.

Prep: 20 mins
Cook: 55 mins
Total: 1 hr 15 mins


  • ½ cup cheddar cheese, grated

For Mashed Potato:

  • 2 lb potatoes, baked, cooled, peeled, and mashed
  • ½ cup parsley, minced
  • 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
  • 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


  1. Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.

  2. Adjust salt and pepper to taste and set aside.

  3. Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.

  4. Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.

  5. Adjust salt and pepper to taste and set aside to cool down completely.

  6. 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.

  7. 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.

  8. Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.

  9. Preheat your oven to 360 degrees F.

  10. Take roughly ½ cup of the mashed potato and form it into a ball.

  11. 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.

  12. Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.

  13. Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.

  14. Bake for roughly 15 minutes until cheese has melted and bubbly.

  15. Garnish with parsley and serve hot from the casserole.


  • 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
Nutrition Disclaimer
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