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Potato & Chicken Casserole with Béchamel
55 minServes 4Nutri-Score C€€
C
55 min
55 minPotato & Chicken Casserole with Béchamel
what you need
Ingredients
potatoes (peeled)Produce4 pieces
chicken fillet (cut into pieces)Meat2 pieces
mushrooms (sliced)Produce300 g
onion (chopped)Produce0.5 pieces
garlic (minced)Produce2 pieces
mozzarella (grated)Dairy200 g
butterDairy30 g
flourPantry15 g
milkDairy300 ml
saltSpices5 g
black pepper (ground)Spices2 g
nutmeg (grated)Spices1 g
thymeSpices2 g
vegetable oil (for frying)Pantry20 ml
per serving
Nutrition
411kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 20 g
what you’ll use
Tools
Baking dish
Frying pan
Saucepan
Potato masher
Whisk- Stovetop
Oven
step by step
Method
- Step 1
Boil and mash the potatoes
- Boil the potatoes in salted water until soft.
- Drain and mash them directly in the baking dish.
- Step 2
Fry the chicken and vegetables
- Heat the oil and fry the chicken fillet until golden.
- Add the mushrooms, onion and garlic and cook until softened.
- Step 3
Make the béchamel
- Melt the butter, stir in the flour and cook briefly.
- Pour in the milk while whisking until the sauce thickens.
- Season with salt, pepper, nutmeg and thyme.
- Step 4
Assemble the casserole
- Spread the chicken and mushroom filling over the mashed potatoes.
- Pour the béchamel over the top and cover with grated mozzarella.
- Step 5
Bake
- Bake on grill + convection at 180 °C until the cheese is melted and golden.
most cooked first