This delectable mashed potato casserole is layered with creamy mashed potatoes and topped with corn, cheddar cheese, crispy chicken tenders and brown gravy. It's simple to prepare in advance and bake later for a quick family meal.
Sunday meal preparation has become a passion of mine lately, and I'm pleased to be adding more casseroles to my repertoire that are quick to put together and can be prepared in advance.
Not to add, this dinner is a no-brainer if you have any leftover mashed potatoes.that shell of mashed potatoes.
- It is delicious enough to eat on its own because it has cheddar cheese and french fried onions!
- With bits of chicken and vegetables, the chicken filling is quite creamy. I adore hiding vegetables whenever I can as a mother.
- It's a terrific way to use up leftover mashed potatoes, but if you'd like, you can use instant potatoes.
- The topping, my goodness. Cheese that is ooey and gooey with crunchy fried onions on top. It has the ideal texture balance and is delicious!
Ingredients
- Mashed Potatoes- My homemade recipe is portioned perfectly for this recipe.
- Corn– Frozen or drained from a can
- Cheddar Cheese– Shredded from a block at home for best results
- Chicken Tenders- It’s GREAT with my homemade chicken tenders but you can also use frozen.
- Brown Gravy- My homemade brown gravy is SO easy and takes 10 minutes!
For Casserole:
- 5-6 cups mashed potatoes, my homemade version is portioned for this recipe
- 1 cup corn
- 1 cup cheddar cheese, freshly grated
- 8 Chicken Tenders, I prefer my homemade recipe but frozen may be used
- Brown Gravy, you can also use a packet
Instructions
- Set the oven's temperature to 400 degrees.
- If you want to slice frozen chicken tenders first, allow them to sit at room temperature for about 5 minutes to allow them to soften.
- In the bottom of a 9 x 13 casserole dish, distribute the potatoes.
- Reminder: Warm up your mashed potatoes first if they are cold.
- Add cheese and corn on the top.
- Top the casserole dish with the chicken strips after carefully slicing them into the correct size pieces.
- Whether using homemade or frozen chicken tenders, bake uncovered for 15 to 20 minutes.
- While the casserole bakes, make the gravy on the hob.
- Serve the casserole dish with the desired amount of gravy!
How to make it
- SHELL: Combine the cheddar cheese, fried onions, and mashed potatoes in a bowl. Create a shell over the bottom and up the sides of the 2 ½ quart casserole dish by spreading into it and greasing it.
- The cooked chicken, veggies, cream of chicken soup, milk, mustard, garlic powder, and pepper should all be combined for the filling. Pour into the potato mash container.
- BAKE: Bake for about 30 minutes, or until heated, at 375°.
- FINISHING: Top the casserole with ¼ cup cheese and ¼ cup fried onions, then bake for 3 to 5 minutes, or until the cheese is melted and the onions are golden. Watch carefully to prevent the onions from burning.
Can this dish made ahead
- Up to two days in advance, prepare the filling and the mashed potato mixture. Heat the ingredients, then assemble and bake the dish according to the recipe's instructions.
- The entire casserole can be assembled in advance and kept in the refrigerator for up to two days. You must extend the baking time because the dish is chilly.
How to store leftovers
You may keep any leftover chicken and mashed potato casserole in the fridge for 3 to 4 days. Either reheat the entire casserole in the oven at 300 degrees under foil or reheat individual portions in the microwave.
Home style chicken bowl tips
- VEGETABLES: You can substitute any type of vegetable for the corn in this dish. I always reach for the cans of maize because I typically have plenty on hand.
- CHICKEN: For quick meals like this, I keep packs of frozen, breaded chicken in my freezer. You can also use freshly grilled chicken.
- GRAVY: I've only used a can of brown gravy in this recipe to keep things straightforward, but you could also use a gravy mix or create your own. It would be nice to use this poutine gravy recipe.
Notes
You can change this recipe to use more or less chicken and vegetables. Use more chicken and fewer vegetables if you live with a lot of carnivores. Do the opposite if your family members don't consume meat.You can change this recipe to use more or less chicken and vegetables.
Mashed Potato Casserole with Crispy Chicken
This delectable mashed potato casserole is layered with creamy mashed potatoes and topped with corn, cheddar cheese, crispy chicken tenders and brown gravy.
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Servings: 6
Calories: 757kcal
Ingredients
- 5-6 cups mashed potatoes, my homemade version is portioned for this recipe
- 1 cup corn
- 1 cup cheddar cheese, freshly grated
- 8 Chicken Tenders, I prefer my homemade recipe but frozen may be used
- Brown Gravy, you can also use a packet
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- If using frozen chicken tenders, let them sit at room temp for about 5 minutes if you prefer to slice them first, this allows them to soften.
- Spread the potatoes on the bottom of a 9 x 13 casserole dish.
- Note: If your mashed potatoes are cold, warm them first.
- Top with corn and cheese.
- Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
- Bake uncovered for 20 minutes if using frozen chicken tenders and 15 minutes for homemade.
- Prepare the gravy on the stove top while the casserole finishes baking.
- Drizzle desired amount of gravy over the casserole dish and serve!
Notes
My homemade Popcorn Chicken is great in this recipe as well!
Nutrition
Calories: 757kcal | Carbohydrates: 111g | Protein: 34g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 2418mg | Potassium: 1774mg | Fiber: 7g | Sugar: 11g | Vitamin A: 345IU | Vitamin C: 155.6mg | Calcium: 222mg | Iron: 2.9mg
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