Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

Love casserole recipes? Be sure to try my Twice Baked Potato Casserole recipe next!

Casserole dish filled with mashed potatoes, corn, crispy chicken, cheese, and gravy with a wooden spoon scooping it out.

Sunday meal prep has been my jam lately, and I’m so thrilled to be growing my collection of casseroles that are easy to throw together and can assembled a few days ahead of time.

Not to mention, if you find yourself with some leftover mashed potatoes, then this dinner is a no-brainer.

I always have Tyson Chicken Strips on hand because my daughter is obsessed with them. But I really like to find different ways to incorporate them into new recipes, like this mashed potato casserole right here, which my family loves.

overhead view of ingredients needed to make mashed potato casserole with crispy chicken.

Mashed Potato Casserole Ingredients

For Casserole

  • Mashed Potatoes-Check out my homemade recipe, it’s portioned perfectly for this recipe.
  • Corn– Frozen or drained from a can
  • Cheddar Cheese– Preferably grated yourself from a block at home
  • Frozen Crispy Chicken
  • Brown Gravy Mix


How to Make the Best Mashed Potatoes

I have put together tips and tricks for making the best Smooth & Creamy Homemade Mashed Potatoes and they taste amazing in this recipe.

Everything from the type of potato you use, how you boil the potatoes, (and for how long), even to how you mash them up is important. Be sure to check it out!

Close up shot of a wooden spoon scooping out mashed potato casserole with crispy chicken.

Vegetable Variations:

  • Frozen peas, carrots, corn, and green beans make excellent vegetable options in this casserole!

Make-Ahead Method:

Prep Work:

  • Prepare homemade potatoes and store for a 1-2 days an airtight container.
  • Grate the cheese ahead of time and keep it in a small storage bag in the fridge.

When Ready to Bake:

  • Heat up the potatoes. (On stove or in microwave)
  • Top with frozen corn, cheese, and chicken.
  • Bake for 15 minutes.
  • Prepare the gravy.
  • Drizzle the gravy over the casserole and serve!

Storing Leftovers

  • Leftovers can be stored in an airtight container in the fridge and are best if used within 3 days.
  • You can reheat in the microwave or in an oven at 350 degrees Fahrenheit.
  • You can also freeze leftovers in an airtight container, it’s best if used within 3 months.

Close up shot of a loaded mashed potato bowl with a spoon scooping up crispy chicken on top.

Try These Next!

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Mashed Potato Casserole with Crispy Chicken

4.83 from 17 votes
This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Tyson® Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!


For Casserole:

  • 5-6 cups mashed potatoes
  • 1 cup corn
  • 1 cup cheddar cheese, freshly grated
  • 6 Frozen Chicken Strips
  • .87 oz. packet Brown Gravy Mix


  • 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 desired amount of gravy over the casserole dish and serve!



• 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.


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: 55.6mg, Calcium: 222mg, Iron: 2.9mg