Potato Casserole with Chicken, Mushrooms and Mozzarella

A tender potato base, juicy chicken with mushrooms, and a silky béchamel under a golden mozzarella crust — this casserole is made for a comforting family dinner. Simple to prepare and beautifully neat on the plate.

Ingredients

For the base and filling

• Potatoes — 4 medium
• Chicken breast — 2 pieces
• Mushrooms — 10.6 oz | 300 g
• Onion — 1/2 piece
• Garlic — 2 cloves
• Mozzarella — 7 oz | 200 g

Béchamel sauce

• Butter — 1 oz | 30 g
• All-purpose flour — 1.5 tbsp | 1.5 ст. л.
• Milk — 1 1/4 cups | 300 ml
• Salt, black pepper, nutmeg, thyme — to taste

Step-by-step recipe

1. Peel and boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash them directly in the baking dish, then smooth the surface.
2. Filling: cut the chicken breast into small cubes, slice the mushrooms, finely chop the onion, and mince the garlic. Sauté the chicken in a pan with a little oil until lightly golden. Add the mushrooms, onion, and garlic, and cook for another 5–6 minutes until the excess moisture has evaporated. Season with salt and pepper.
3. Béchamel: melt the butter in a saucepan, add the flour, and stir for 1 minute. Gradually pour in the milk, whisking constantly until smooth. Cook over low heat for 3–4 minutes until slightly thickened. Season with salt, black pepper, a pinch of nutmeg, and thyme.
4. Assemble: spread the chicken and mushroom mixture over the potato base, pour over the béchamel evenly, and top with grated mozzarella.
5. Bake: cook in a 356°F | 180°C oven on ‘grill + convection’ for about 10 minutes, until the cheese is beautifully browned. Let the casserole rest for 5 minutes before serving.

Serving

Serve with fresh herbs and a light salad. It reheats well the next day — simply warm in the oven until the cheese melts again.

Tips and variations

• No ‘grill + convection’ mode? Bake at 392°F | 200°C in a conventional oven for 15–20 minutes, until the cheese is nicely browned.
• You can vary the cheese: try a mix of mozzarella and Parmesan for a more pronounced flavor.
• For a gluten-free version, replace the wheat flour in the sauce with rice flour or use cornstarch.
• Any mushrooms work well: button mushrooms, oyster mushrooms, or wild mushrooms (sauté them first to evaporate the liquid).

Nutritional value per serving

Calories	≈ 555 kcal
Protein	≈ 48 g
Fat	≈ 20 g
Carbohydrates	≈ 44 g

FAQ

What can I use instead of béchamel if I am short on time?

You can mix 3/4 cup | 200 ml of 20–22% cream with a pinch of salt and pepper, warm it until slightly thickened, and use it in place of béchamel. Or whisk together 5.3 oz | 150 g sour cream and 1 egg and pour over the filling.

Which mushrooms are best for this casserole?

The most versatile choice is button mushrooms. Oyster mushrooms bring a deeper flavor and a pleasant bite, while wild mushrooms add fragrance — just cook them until all moisture has evaporated.

Can I make the casserole ahead of time?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake until golden before serving. Reheat the finished casserole at 356°F | 180°C for 10–12 minutes.