Chicken and Mashed Potatoes
A comforting and hearty casserole featuring tender chicken in a creamy mushroom sauce, topped with fluffy mashed potatoes.
Equipment
- Large Skillet
- Oven
- Baking Dish
Ingredients
- 6 tablespoons unsalted butter divided
- 1 lb boneless skinless chicken breasts cut into 1-inch cubes
- to taste salt and pepper
- 8 oz fresh mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons flour
- ¾ cup milk
- 1 cup chicken broth
- 1 cup diced bell pepper any color or combination
- 3 cups mashed potatoes
Instructions
- Season chicken cubes with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat, then sauté the chicken until fully cooked, about 10 minutes. Transfer the chicken to a bowl and set aside.
- In the same skillet, melt another 2 tablespoons of butter over medium heat. Add sliced mushrooms and cook for 3-4 minutes until tender. Then add the remaining butter and minced garlic, cooking for about 30 seconds until fragrant.
- Sprinkle flour over the garlic and mushrooms, stirring constantly for about a minute until the flour turns golden. Gradually whisk in the milk and chicken broth until smooth. Season with salt and pepper to taste.
- Return the cooked chicken to the skillet and add the diced bell peppers. Mix thoroughly and allow to simmer for 2 minutes, then turn off the heat.
- Preheat your oven to 350°F (175°C). Spread the mashed potatoes evenly over the chicken and sauce mixture. Level the top and create decorative lines with a fork if desired.
- Bake for 45 minutes, or until the mashed potato topping is golden brown.
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Notes
Store leftovers in the refrigerator for 3-4 days. Reheat in the microwave or oven.