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Chicken and Cheese Bechamel Casserole Recipe

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4.1 from 14 reviews

This Chicken and Cheese Casserole is a comforting, hearty baked dish featuring tender shredded chicken, soft potatoes, sweet corn, and a luscious béchamel sauce enriched with cheese and mild spices. It’s perfect for a cozy family meal, combining creamy textures and savory flavors all baked to golden perfection.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Butter and Flour Base

  • 4 tbsp butter (or 2 tbsp butter and 2 tbsp oil)
  • 4 tbsp flour

Dairy and Liquids

  • 3 + 1 cup milk (whole preferred, 2% works)
  • 1 cup chicken stock or half a bouillon cube diluted in 1 cup water

Vegetables and Seasonings

  • ½ cup minced onions
  • 2-4 minced green chilies
  • 1 - 1 ½ cup cut up boiled potato (1 cm pieces)
  • ¾ - 1 cup sweet corn
  • Pinch of grated nutmeg (optional)
  • ½ tsp black pepper
  • Salt, to taste

Protein and Cheese

  • 1 - 1 ½ cup shredded chicken or chicken pieces
  • 2 ½ cups shredded cheese (cheddar or Monterey Jack)

Instructions

  1. Prepare the Baking Dish: Lightly grease a 10-cup casserole dish and set it aside. Preheat your oven to 400°F (204°C).
  2. Melt Butter and Make Roux: In a large pot or Dutch oven over medium heat, melt the butter. Sprinkle in the flour, stirring constantly for about 2 minutes until it darkens slightly and emits a nutty aroma.
  3. Add Milk Gradually: Slowly whisk in 3 cups of milk to the roux, stirring continuously to avoid lumps. The sauce will begin to thicken and bubble—keep stirring frequently to prevent burning.
  4. Add Vegetables and Stock: Stir in the minced onions, green chilies, nutmeg (if using), black pepper, and chicken stock. Cook the mixture for another 3 to 5 minutes to further thicken the sauce.
  5. Fold in Chicken, Potatoes, and Corn: Remove the pot from heat. Gently fold in the shredded chicken, boiled potato cubes, and sweet corn until evenly combined.
  6. Incorporate Cheese and Adjust Consistency: Stir in 1 ½ cups of the shredded cheese. If the sauce is too thick, add some of the reserved 1 cup milk until it reaches a scooping consistency, thick but smooth.
  7. Season: Taste and add salt as needed, keeping in mind that potatoes absorb salt and cheese and stock already contribute saltiness.
  8. Assemble and Bake: Pour the mixture into the prepared casserole dish and sprinkle the remaining 1 cup of cheese evenly over the top. Bake at 400°F for 8-10 minutes until bubbly and cheese is melted.
  9. Optional Broil: For a crispier top, broil for an additional 2 minutes, watching closely to avoid burning.

Notes

  • Make ahead tip: If preparing in advance, bake uncovered at 375°F (190°C) for 25-30 minutes to ensure the casserole is heated completely through.
  • The ingredient ranges allow for texture customization: use the larger quantities for a chunkier casserole, or less for a lighter dish.
  • Chicken options: use boiled shredded chicken breast, leftover rotisserie chicken, or cooked chicken pieces.
  • Potato measurement: 1 ½ cups of sliced potatoes corresponds to about 2 medium 4-5 inch potatoes, preferably yellow-fleshed varieties.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-and-cheese-bechamel-casserole-recipe/