Chicken and Potato Béchamel Bake

This layered Chicken and Potato Béchamel combines savory chicken, creamy white sauce, and fluffy potatoes in one satisfying casserole that’s perfect for weeknights or gatherings.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet, heat a littleolive oil. Add onions and cook for a few minutes until slightly soft.

Step 2

Add the peppers if using, and cook for another couple of minutes. Add frozen mixed vegetables and drained mushrooms. Cook for about 5 minutes.

Step 3

If using raw chicken breast, cubeand add to the pan. Cook about 6–8 minutes until almost done. If using chicken tenders, cook according to the package instructions, cube them, and add them to the pan.

Step 4

Add chicken seasoning, Thai sweet chili sauce, paprika, salt, and pepper. You can add seasoning halfway throughor near the end. Cook for a few more minutes until the chicken is fully cooked.

Step 5

Drain any extra liquid so the casserole doesn’t get watery.

Step 6

Peel and cube the potatoes, then add them to a pot of water. Boil about 20 minutes or until fork-tender. Drain the water and keep the potatoes in the pot.

Step 7

Add milk, salt, cream cheese if using, and butter for richer potatoes. Mash until smooth and creamy. Set aside.

Step 8

In a pot over medium heat, melt butter. Add flour and whisk 1–2 minutes to form a smooth paste (roux).

Step 9

Slowly pour in the milk while whisking to avoid lumps. Keep whisking for 2–4 minutes until thick. Remove from heat and add salt and pepper.

Step 10

Preheat oven to 350°F.

Step 11

In a 9x13 baking dish, spread mashed potatoes evenly on the bottom. Add chicken and vegetable mixture evenly over potatoes. Pour béchamel sauce evenly over everything. Top with shredded mozzarella cheese.

Step 12

Bake 20 minutes. Then broil on high 1–2 minutes until cheese is golden.

Step 13

Let it sit for a few minutes, then serve warm.

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