Chicken and Potato Casserole
Not that easy


For 4 Person(s)

  • 200 g spaghetti - cooked according to package instructions and drained
  • 1 chicken breast
  • 2 large potatoes
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 cup milk
  • 1 cup chicken broth
  • Salt & pepper as needed
  • 1 tsp chili powder
  • 0.5 tsp chili flakes
  • 0.5 tsp garlic powder
  • 0.5 tsp ginger powder
  • 1 tbsp dried oregano powder
  • 3 tbsp vegetable oil
  • 1 cup mozzarella, grated


  1. Peel, and chop the potatoes into small bite size pieces and boil until done.
  2. In a bowl with the chicken breast, add salt, chili powder, chili flakes, garlic and ginger powder. Mix everything well and coat the chicken with it.
  3. Add the oil onto grilling pan and cook the chicken until well cooked and golden brown. When done, cut the chicken into bite sized pieces.
  4. For the sauce:
  5. Add butter into a pan and bring the heat to a medium. When melted, add the flour and mix well until the flour gets well incorporated into the butter. Gradually add the milk while whisking continuously so there are no lumps formed.
  6. Add the chicken stock into the same mix and continue to whisk until the sauce thickens.
  7. Add salt and pepper to taste.
  8. Add the dried oregano and turn off heat.
  9. Assemble:
  10. Add the potatoes to the white sauce and give it a good mix.
  11. In a baking dish, add the boiled spaghetti evenly.
  12. Top the spaghetti with a layer of chicken to cover the surface.
  13. Pour the potato mixed white sauce on top to cover the entire dish.
  14. Add the grated mozzarella on top.

    Pre-heat your to 350F ,then place your casserole dish on the middle rack and bake for 35-40 minutes or until the top is golden brown and bubbly. Let it cool and rest for about 20 minutes before serving.

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