Step 1

Prepare the mashed potatoes first. Combine all ingredients in a bowl. Mix until evenly incorporated.

Step 2

Adjust salt and pepper to taste and set aside.

Step 3

Make the chicken filling next. Heat up oil in a skillet over medium heat. Add the onions, garlic, and bell peppers. Saute until translucent.

Step 4

Add the chicken. Continue sauteing for roughly 8 minutes until the chicken is fully cooked.

Step 5

Adjust salt and pepper to taste and set aside to cool down completely.

Step 6

Cook the bechamel sauce next. In a saucepot or deep skillet over medium heat, melt the butter, then add the flour, and whisk until it forms a blonde roux.

Step 7

Add the milk and half of the mozzarella cheese, whisk until no lumps remain while bringing the sauce up to a simmer. Continue simmering for roughly 5 minutes until the sauce has thickened and it does not taste like flour.

Step 8

Season to taste with salt and pepper. Adjust accordingly and set aside to cool down completely.

Step 9

Preheat your oven to 360 degrees F.

Step 10

Take roughly ½ cup of the mashed potato and form it into a ball.

Step 11

Using your thumb, press the middle to make an indentation. Fill this up with roughly 2 tablespoons of chicken filling, then roll the potato until it resembles a golf ball. Repeat until all potatoes and chicken filling have been used up.

Step 12

Place the potato balls onto your baking casserole, then pour your bechamel sauce over it.

Step 13

Combine cheddar and remaining mozzarella cheeses, then sprinkle this mixture on top. Transfer to the oven.

Step 14

Bake for roughly 15 minutes until cheese has melted and bubbly.

Step 15

Garnish with parsley and serve hot from the casserole.