Oven-Baked Chicken Saute with Mashed Potatoes
A comforting baked casserole featuring creamy mashed potatoes, flavorful chicken sauté, rich béchamel sauce, and melted kashar cheese.
Equipment
- Large pot
- Potato masher
- Skillet
- Saucepan
- Whisk
- Baking dish
- Knife and cutting board
Ingredients
For the Mashed Potatoes
- 5 medium potatoes
- 1 tablespoon butter
- 50 g kashar cheese grated
- Salt to taste
For the Chicken Saute
- 1 whole chicken breast diced
- 1 onion chopped
- 5 –6 mushrooms sliced (optional)
- 3 green peppers chopped
- 2 tomatoes diced or tomato puree
- 1 red pepper chopped
- 1 tablespoon tomato paste
- 1 small glass tomato sauce
- Salt to taste
- Black pepper to taste
- Chili flakes to taste
- 2 tablespoons vegetable oil
For the Béchamel Sauce
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups milk
- Salt to taste
- Pinch of black pepper
For the Topping
- Grated kashar cheese
Instructions
- Boil the potatoes until tender. Peel and mash until smooth.
- Add butter, grated kashar cheese, and salt. Mix well and set aside.
- Heat oil in a skillet and sauté the chopped onion until soft.
- Add diced chicken and cook until lightly browned.
- Stir in mushrooms, green peppers, red pepper, tomatoes, tomato paste, tomato sauce, and seasonings. Cook for 8–10 minutes.
- For the béchamel sauce, melt butter in a saucepan. Add flour and cook for 1 minute.
- Gradually whisk in milk and cook until thickened. Season with salt and black pepper.
- Spread mashed potatoes evenly in a baking dish.
- Top with the chicken sauté mixture.
- Pour the béchamel sauce over the chicken layer.
- Sprinkle generously with grated kashar cheese.
- Bake at 180°C (356°F) for 20–25 minutes or until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Mozzarella or cheddar can be used instead of kashar cheese.
- Add peas, corn, or carrots for extra vegetables.
- Assemble ahead and refrigerate until ready to bake.