Mashed Potato Casserole with Crispy Chicken and Gravy (Print-Friendly Version)

Prepared mashed potatoes, corn and cheddar form the base of this chicken-tender casserole. Cook or reheat the breaded chicken according to its own instructions before assembling the final bake. Add the gravy at serving so the breading has less time to soften.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Casserole

01 - 5-6 cups mashed potatoes, homemade or store-bought

02 - 1 cup corn

03 - 1 cup cheddar cheese, freshly grated

04 - 8 breaded chicken tenders, cooked or reheated separately according to their package before assembly

05 - Brown gravy, prepared or from a packet

# How to Make It:

01 - Read the chicken-tender label and cook or reheat the eight tenders separately as directed, checking raw poultry reaches 165°F.

02 - Heat the oven to 400°F for the casserole stage.

03 - Warm five to six cups of prepared mashed potatoes and spread in a 9-by-13-inch baking dish.

04 - Drain canned corn if used, or prepare frozen corn according to its package. Scatter the corn and grated cheddar over the potatoes.

05 - Cut the cooked chicken on a clean board if desired and arrange it on top.

06 - Bake uncovered, starting to check after fifteen minutes, until the center of the potato mixture reaches 165°F.

07 - Prepare the gravy separately according to its package or your already prepared gravy’s reheating instructions.

08 - Remove the casserole carefully and serve promptly. Add hot gravy to individual portions or drizzle over the dish just before serving.

# Extra Suggestions:

01 - Some are fully cooked and others are raw despite looking browned.

02 - Warm refrigerated mashed potatoes first and spread them evenly in the dish.

Return