CHICKEN AND MASHED POTATO CASSEROLE RECIPES

Name: Cheesy Chicken and Mashed Potato Casserole Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 5
Cuisine: A
Ingredients: ½ cup grated cheddar cheese; 2 lb baked, cooled, peeled, and mashed potatoes; ½ cup minced parsley; 1½ tbsp melted unsalted butter; ¼ cup milk; to taste salt and ground white pepper; 1 cup grated and divided mozzarrela cheese; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups milk; to taste salt and ground white pepper; 1 lb boneless and skinless, cut into ½-inch cubes chicken breasts; 2 tbsp vegetable oil; 5½ oz diced red onions; 2 cloves minced garlic; ½ cup minced bell peppers; to taste salt and ground black pepper; 1 tsp for garnish parsley

CHEESY CHICKEN AND MASHED POTATO CASSEROLE RECIPE ...

Cheesy Chicken and Mashed Potato Casserole Recipe ... image

A mashed potato casserole recipe that includes shredded rotisserie chicken smothered in cheese for a goesy and full meal done with minimal effort.

Provided by Rommel

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 5

Number Of Ingredients 18

Ingredients

½ cup grated cheddar cheese
2 lb baked, cooled, peeled, and mashed potatoes
½ cup minced parsley
1½ tbsp melted unsalted butter
¼ cup milk
to taste salt and ground white pepper
1 cup grated and divided mozzarrela cheese
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups milk
to taste salt and ground white pepper
1 lb boneless and skinless, cut into ½-inch cubes chicken breasts
2 tbsp vegetable oil
5½ oz diced red onions
2 cloves minced garlic
½ cup minced bell peppers
to taste salt and ground black pepper
1 tsp for garnish parsley

Steps:

Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.
Adjust salt and pepper to taste and set aside.
Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.
Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.
Adjust salt and pepper to taste and set aside to cool down completely.
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.
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.
Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.
Preheat your oven to 360 degrees F.
Take roughly ½ cup of the mashed potato and form it into a ball.
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.
Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.
Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.
Bake for roughly 15 minutes until cheese has melted and bubbly.
Garnish with parsley and serve hot from the casserole.

Nutrition Facts : Calories 630.00kcal, CarbohydrateContent 45.00g, CholesterolContent 120.00mg, FatContent 36.00g, FiberContent 5.00g, ProteinContent 33.00g, SaturatedFatContent 20.00g, ServingSize 5.00 people, SodiumContent 262.00mg, SugarContent 9.00g, TransFatContent 1.00g, UnsaturatedFatContent 10.00g

CHEESY CHICKEN AND MASHED POTATO CASSEROLE RECIPE ...

Cheesy Chicken and Mashed Potato Casserole Recipe ... image

A mashed potato casserole recipe that includes shredded rotisserie chicken smothered in cheese for a goesy and full meal done with minimal effort.

Provided by Rommel

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 5

Number Of Ingredients 18

Ingredients

½ cup grated cheddar cheese
2 lb baked, cooled, peeled, and mashed potatoes
½ cup minced parsley
1½ tbsp melted unsalted butter
¼ cup milk
to taste salt and ground white pepper
1 cup grated and divided mozzarrela cheese
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups milk
to taste salt and ground white pepper
1 lb boneless and skinless, cut into ½-inch cubes chicken breasts
2 tbsp vegetable oil
5½ oz diced red onions
2 cloves minced garlic
½ cup minced bell peppers
to taste salt and ground black pepper
1 tsp for garnish parsley

Steps:

Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.
Adjust salt and pepper to taste and set aside.
Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.
Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.
Adjust salt and pepper to taste and set aside to cool down completely.
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.
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.
Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.
Preheat your oven to 360 degrees F.
Take roughly ½ cup of the mashed potato and form it into a ball.
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.
Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.
Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.
Bake for roughly 15 minutes until cheese has melted and bubbly.
Garnish with parsley and serve hot from the casserole.

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