Cheesy Mashed Potato Chicken Casserole

Method

1. 01
   Step 1Cook the chicken filling

   Heat ¼ cup oil in a large pan. Add 1 large sliced onion and cook until translucent. Add 500 g chicken, 1 tsp salt, 1 tsp black pepper, 1 tsp Kashmiri red chilli powder, and 1 tsp garlic powder. Cook for a few minutes.

   OilOnionSaltBlack pepperChili powderGarlic powderChicken
2. 02
   Step 2Add carrots and sauce5 min

   Stir in 1 cup chopped carrots (if using) and cook for 4–5 minutes. Add 1 cup pizza sauce, 1 tbsp honey, and 3½ tbsp soy sauce. Cook until the oil separates. Set the filling aside.

   Note

   Ketchup works too if you prefer a sweeter, simpler flavor. Worcestershire sauce can replace soy sauce for a deeper umami note.

   CarrotTomato sauceHoneySoy sauce
3. 03
   Step 3Prepare the mashed potatoes

   Mash 7–8 boiled potatoes with 60 g butter (from the total), ½ cup milk, 1 tbsp sugar, 1 tsp salt (from the total), and 2 tsp black pepper (from the total) until smooth. Add more milk if needed to reach desired consistency.

   PotatoButter60 g of 62 gMilk120 ml of 620 mlSugarSalt1 tsp of 1 tspBlack pepper
4. 04
   Step 4Make the white sauce

   Melt 2 tbsp butter (from the total) in a saucepan. Stir in 2 tbsp all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups milk, then add 1 tsp salt (from the total), 1 tsp black pepper (from the total), 1 tsp red chilli flakes, and 1 tsp mixed herbs. Cook until slightly thickened.

   Butter2 g of 62 gAll-purpose flourMilk500 ml of 620 mlSalt1 tsp of 1 tspBlack pepper1 tsp of 1 tspChili flakesDried herbs
5. 05
   Step 5Assemble the casserole

   In a baking dish, layer half of the mashed potatoes, then the chicken filling, then the remaining mashed potatoes. Pour the white sauce over the top. Sprinkle with shredded cheddar and mozzarella cheese.

   CheddarMozzarella
6. 06
   Step 6Bake until golden17m 30s

   Bake at 180°C (350°F) for 15–20 minutes, or until the cheese is golden and bubbly.