5.0 from 3 votes
Chicken Potato Casserole with Bechamel Sauce
Middle Eastern Chicken Potato Bake is wonderfully creamy and cheesy! This meal is easy to make with tender potatoes, juicy chicken breast, plenty of vegetables, warm spices and the most delicious béchamel sauce. A great family dinner that you will want to make again and again!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 281 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- 2-3 medium size potatoes sliced into ¼’’ slices
- 2 Tablespoons avocado oil or oil of choice
- salt & pepper
Chicken filling:
- 1 pound chicken breasts cut into 1/2 inch pieces
- 1 Tablespoon oil of choice
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1/2 bell pepper diced
- 1 Roma tomato diced
- ¼ cup cilantro minced
- ¼ cup tomato paste
- 1 teaspoon EACH cumin, coriander powder, smoked paprika, salt
- ½ teaspoon black pepper
Béchamel Sauce:
- 2 Tablespoons butter
- 3-4 cloves garlic minced
- 2 Tablespoons flour
- 2 cups milk or half & half
- salt & pepper to taste
Topping:
- 1-2 cups shredded Mozzarella cheese
Instructions
- Cook Potatoes: Preheat oven to 400ºF. Place sliced potatoes in a 9-inch casserole dish. Drizzle with oil and season with salt & pepper. Rub or brush oil all over the potatoes and bake for 20 minutes.
- Cook Chicken: While the potatoes are baking, heat a large heavy duty pan over medium-high heat. Add 1 Tablespoon oil and diced onion. Cook onion for 2-3 minutes or until softened and lightly golden on the edges. Stir in the garlic and sauté for 30 seconds then add the chicken and sauté for 3-4 minutes. Add the bell pepper, tomato, cilantro, tomato paste, and spices and cook down for 3-4 minutes. Turn off heat and set aside.
- Make Sauce: To a medium sauce pan over medium-high heat, add the butter and garlic. Cook garlic for 30 seconds to 1 minute or until fragrant. Whisk in the flour and down for 1 minute or until golden. Whisk in the milk, ½ cup at a time until smooth and creamy and sauce has thickened, about 2-3 minutes. Season with salt & pepper to taste.
- Assemble: Remove potatoes from the oven and layer the chicken mixture on top of the potatoes. Pour the béchamel sauce on top of the chicken and sprinkle with a generous layer of shredded mozzarella cheese.
- Return to the oven and bake for another 20 minutes or until the cheese is browned and mixture is bubbly. Slice and serve immediately.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
281kcal
(14%)
Carbohydrates
18g
(6%)
Protein
19g
(38%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
62mg
(21%)
Sodium
269mg
(11%)
Potassium
688mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
756IU
(15%)
Vitamin C
25mg
(28%)
Calcium
168mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 281
% Daily Value*
| Serving | 1serving | |
| Calories | 281kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 269mg | 11% |
| Potassium | 688mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 25mg | 28% |
| Calcium | 168mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.