Chicken and Potato Casserole With Bechamel Sauce







A recipe allowed in a diet.

Are you a fan of our delicious casseroles? Here is a new one that’s worth trying at home. It involves potatoes, chicken cooked in tomato sauce, plenty of bechamel and shredded mozzarella. Lots of flavors, which work together very well in a delicious and simple dish!

Nutritional Chart

Calories: 423 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 38 g
  • 22 g
  • 21 g

Ingredients Needed for Chicken and Potato Casserole With Bechamel Sauce

3 potatoes, roundly sliced
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 tablespoons of vegetable oil
1 pound chicken breast, cut in small dices
1 onion, chopped
0.5 green bell pepper, chopped
½ red bell pepper, chopped
1 teaspoon chili flakes
½ green chili, thinly sliced
3 tablespoons of tomato paste
2 ounces of butter
½ cup flour
½ cup milk
½ teaspoon nutmeg
½ cup mozzarella, shredded

How to Make Chicken and Potato Casserole With Bechamel Sauce

  1. Preheat the oven to 330°F/165°C.
  2. Add the potatoes in an oven tray. Season them with dried thyme, salt, pepper, and 1 tablespoon of vegetable oil. Make sure all of them are covered with spices and oil.
  3. Roast them for the next 20 minutes.
  4. Meanwhile, you can take care of the chicken. Heat the remaining oil in a skillet over medium heat. Add the chicken and cook it for 6-7 minutes. Add the onion, and stir for 2-3 minutes. Add the bell peppers, chilies, and season with chili flakes.
  5. Add the tomato paste, stir, and leave it on heat for 2 more minutes.
  6. Take out the roasted potatoes and top them with the cooked chicken.
  7. Now for the Béchamel sauce, melt the butter in a skillet. Slowly add the flour, while vigorously whisking, so it can be absorbed into the butter.
  8. Pour the milk and keep whisking until the sauce becomes smooth and thick. Season with nutmeg, and turn off the heat. Pour the sauce over the chicken.
  9. Slide the tray into the oven for the next 20 minutes!

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