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Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is loaded with creamy mashed potatoes and topped with  Crispy Chicken Tenders, corn, cheddar cheese, 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.

Mashed Potato Casserole

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 made ahead of time.

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


  • 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. My popcorn chicken is perfect as well!
  • Brown Gravy- My homemade brown gravy is SO easy and takes 10 minutes! (But a packet works too.)

Make it from Scratch!

How to Make the Best Mashed Potatoes

Everything from the type of potato you use, how you boil the potatoes, and even to how you mash them up is important. Be sure to check out my mashed potato recipe for all the info!

Vegetable Variations:

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

Make-Ahead Method:

Prep Work:

When Ready to Bake:

  • Heat up the potatoes. (On stove top or in the microwave)
  • Top with frozen corn, cheese, and chicken.
  • Bake for 15 minutes.
  • Reheat the gravy in the microwave or stove top.
  • 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°.
  • You can also freeze leftovers in an airtight container, it’s best if used within 3 months.

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

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Mashed Potato Casserole with Crispy Chicken

4.87 from 37 ratings
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, 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


  • 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!


My homemade Popcorn Chicken is great in this recipe as well! 


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
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112 comments on “Mashed Potato Casserole with Crispy Chicken”

  1. Well done! A great video as well as recipe 

  2. I misread the instructions. I used defrosted, brined, raw chicken breasts cut into bite size pieces. How do I change the recipe to make it work with raw chicken?

  3. Yum this was so delicious and Easy, recipe as written and I used your potato recipe. Will def be making this again!!

  4. First of all, this is absolutely delicious. 10/10 recommend if anyone is curious. I am curious, though, as I’m planning to make it for a meal train (this is real comfort food) – is it possible to put everything together for them so they can just pop it in the oven. Like would it hurt it if they had to bake it longer for the mashed potatoes to get heated since it would sit in the fridge overnight?

    • Hi Suzie! I’m so happy that you love the recipe! I imagine that it would work okay if refrigerated first, I would let it sit out at room temp for 30-40 minutes before baking if at all possible, and then cover and bake for 40-45 minutes, uncover and finish baking for 15!

  5. Really yummy! I am a retired teacher, and the one thing we teachers would all eat in the cafeteria was chicken bowls. I have missed it and now I can have it any time I want! I used the packet of brown gravy and instead of the 1 c water the packet calls for, I used 1/2 c. beef broth and 1/2 c. chicken broth. Other than that, perfect!!!!

    • I love a good chicken bowl too! I love how you get all the yummy flavors and without the mess. Probably why I used to order them too during my days at Liberty Mutual. Thanks so much for the great comments and review Brenda!😃

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