Use leftover mashed potatoes or make them fresh! Top it with Corn, Cheddar Cheese, Crispy Chicken, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!
Mashed Potato Casserole with Crispy Chicken
I have had the crud that is going around here for the past week or so. It started with a cold like thing and then went into this horrible cough and chest cold thing. Ick! So I have been super tired from the coughing all the time. I don’t want to cook and I need comfort food. Yes, need.
This is a great way to use up leftover mashed potatoes, vegetables (substitute green beans or peas for the corn) and gravy (turkey gravy on Thanksgiving or beef on Christmas are delicious!). This is like a simplified version of KFC’s Chicken Bowls. It is best made from homemade leftovers but packaged versions of mashed potatoes and gravy will work.
We were out of chicken strips the other night. I try to keep one bag on hand in the freezer for quick meal substitutes or snacks if needed but realized we had chicken patties. Remember make it work!
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Mashed Potato Casserole with Crispy Chicken
- Prep Time: 30 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 45 MINUTES
- Yield: SERVINGS: 6
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Pin RecipeDescription
Use leftover mashed potatoes or make them fresh! Top it with Corn, Cheddar Cheese, Crispy Chicken, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!
Ingredients
For Homemade Mashed Potatoes:
- 5 medium Russet Potatoes, of equal size
- 1 stick butter, softened
- 1 cup half and half, warmed
- Salt/pepper
For Casserole:
- 5 cups mashed potatoes
- 1 cup frozen corn
- 1 cup cheddar cheese, freshly grated
- 6 Tyson Chicken Strips
- .87 oz. packet Brown Gravy Mix
Instructions
Homemade Mashed Potatoes
- Rinse the potatoes thoroughly and pat them dry. Leave the skins on.
- Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water.
- Bring the potatoes to a gentle boil and maintain this boil until they are fork tender.
- Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot.
- Add the completely softened butter and mash them to desired consistency.
- Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes.
Season with additional salt/pepper if desired.
Preparing the Casserole
- Preheat the oven to 400 degrees Fahrenheit.
- Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.
- 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 for 20 minutes, until the chicken is crisp.
- Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.
- Drizzle your desired amount of gravy over the casserole dish and serve!
Notes
Milk may be used instead of half and half. You can also use cream for ultimate decadence.• If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.• For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.
- Category: Casserole
- Cuisine: American
Keywords: Mashed Potato Casserole with Crispy Chicken
