Chicken and Potato Béchamel Bake

Updated at: Fri, 12 Nov 2021 15:57:29 GMT

Step 1

In a medium pot over medium heat, melt 2 tablespoons of butter.

Step 2

Sprinkle in flour and whisk, 1 to 2 minutes.

Step 3

While whisking, pour in the milk. Whisk aggressively to break up any lumps.

Step 4

Continue to whisk until the sauce begins to thicken. About 2 to 4 minutes.

Step 5

Remove off of the heat and season with salt and pepper.

Step 6

Preheat oven to 350°F.

Step 7

Peel and boil potatoes until fork tender. Drain then place back into the pot, mash then add milk and salt. Set aside.

Step 8

Sauté in a medium skillet with a little olive oil the onions, peppers, mushrooms, and mixed frozen veggies.

Step 9

For the chicken if you are using chicken breast, cube the chicken breast into small pieces then sear for 6-8 minutes with olive oil. Season with salt and black pepper. If using chicken tenders, cook based on package instructions and then cube the tenders.

Step 10

Begins layering a 9x13 Pyrex starting with mashed potatoes, then layer of veggies, then the chicken, then pour the béchamel all over. Next, top with 1-2 cups of mozzarella cheese.

Step 11

Bake for 20 minutes then broil on low for 3-4 minutes until cheese is golden.

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