Cheesy Chicken and Mashed Potato Casserole with Creamy Leeks and Mushrooms
Chicken and Mashed Potato Casserole with Creamy Leeks and Mushrooms
Equipment
- 1 8" x 11.5" baking dish
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 2 tbsp butter
- 4 thin chicken breasts - or 2 chicken breasts sliced in half horizontally
- 4-5 large russet potatoes - peel and cut into chunks
- 1 leek - white & light green parts only, slice thinly then wash thoroughly
- 1 yellow onion - diced
- 8 oz baby belle mushrooms - thinly sliced
- 2 big handful spinach - cut into smaller pieces
- 3 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Chicken Seasoning:
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Veggies Seasoning & Sauce:
- 1 tsp onions salt - I’m using Trader Joe’s
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tsp soy sauce
- 2 tsp chicken bouillon
- 1-2 tsp Calabrian chili
- 1 cup heavy cream
- 1/4 cup water
Mashed Potato Seasoning:
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 cup milk
- 1/2 cup heavy cream
Instructions
Boil and Mash the Potatoes:
- Boil the potatoes in a large pot of water until they’re fork tender (around 20 minutes). Drain the water completely, then mash the potatoes using a potato masher.
- Add the butter, salt, black pepper, milk, and heavy cream. Continue mashing until the potatoes are smooth and creamy. If needed, add a little more milk or heavy cream until you reach your desired consistency. Set aside.
Season and Sear the Chicken:
- While the potatoes cook, mix together all of the chicken seasonings in a small bowl. Season both sides of the chicken evenly.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, reduce the heat to medium and sear for about 5 minutes per side until nicely golden brown.
Preheat the oven:
- Preheat the oven to 425°F.
Make the Creamy Veggie Sauce:
- In the same pan over medium heat, add the butter and diced onions. Sauté for 1–2 minutes until slightly softened. If needed, deglaze the pan with a splash of white wine to lift up all the flavorful browned bits from the chicken. Cook for another 1-2 minutes.
- Add the leeks and mushrooms and continue to sauté for a few minutes until softened.
- Add the onion salt, black pepper, paprika, soy sauce, Calabrian chili, chicken bouillon, heavy cream, and water. Stir everything together until well combined. Add the spinach and continue simmering for a few minutes until the spinach wilts and the sauce thickens slightly into a creamy consistency.
Assemble the Casserole:
- Spread the mashed potatoes evenly into the bottom of a 9” x 11” baking pan. Then place the cooked chicken breasts on top in an even layer.
- Spoon the creamy leek and mushroom mixture evenly over the chicken. Top everything with the shredded mozzarella cheese and parmesan cheese.
- Bake for 15–20 minutes, or longer if needed, until the cheese is fully melted, bubbly, and golden brown on top.
Serve:
- Serve warm and enjoy! This pairs perfectly with a simple side salad or roasted vegetables.
Tried this recipe?Let us know how it was!