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!
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.
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. 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:
- Prepare homemade potatoes, chicken tenders, and brown gravy. Store each in a separate airtight container for 1-2 days ahead.
- 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 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.
Try These Next!
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Mashed Potato Casserole with Crispy Chicken
Ingredients
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
- 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!
In the oven now, super easy, yum!
Wahoooo!! Enjoy Channy!! ❤️❤️❤️❤️
This is a super tasty dish! HIGHLY recommend pre-slicing the chicken as advised…cut into mine after 22 min cooking and it was still cold 😪
I have never made mashed potatoes this way, but my stepson commented that they were really good. My whole family enjoyed this recipe and wanted it added to our regular rotation! Thank you!
Hey Amanda! That is SO great to hear, I’m so glad! And thank you so much for taking the time to leave a review too, I really appreciate it!! -Stephanie
Hi Stephanie! This looks awesome. Have you ever made and frozen this to eat later?
Holly
Hi Holly! I haven’t tried freezing this for later unfortunately! (Sorry for the delay in my response!) -Stephanie
Made this for dinner tonight. Yummy comfort food on a January night. I divided the recipe for, part for my small family of 4 (two small kids and 2 adults) and part for a neighbor who’s wife is ill. I baked them in small round Pyrex dishes and they took more than 20 minutes but otherwise turned out great. Next time I’ll peel the potatoes ahead of time to save time. Thanks for a great recipe.
JY
I’m so happy that you enjoyed the recipe, thank you so much for taking the time to leave a comment and share your feedback!!! -Stephanie
This was an awesome dish.
Hey Tammy! I’m so happy you enjoyed it!!!! Thank you for taking the time to leave a comment! -Stephanie
My family of 5 ages 3 to 38, absolutely loved this. Said it’s probably their favorite meal now.
Daaahhhh that means the world to me!! Thank you so so much for taking the time to share that!! With a big family I know your time is limited! You’re the best!!
Just to be clear, you don’t have to cook the frozen chicken fingers before adding them to the casserole ?
Correct! 🙂
My husband use to order this from KFC and I wondered how did he eat that! Well I made this and sampled it. It is delicious and he loves it.
Hi Jeanne! I’m so happy that you guys enjoyed this recipe! It definitely reminds me of KFC, but even better! Thank you for taking the time to comment and rate! 🙌🏻 -Stephanie
I made this with my own breaded boneless pieces, about 1 inch pieces.. not a big fan of frozen chicken, I also used canned mushroom gravy, it was absolutely wonderful…. thanks for sharing….
That’s great Ed! I love the idea of using homemade breaded boneless chicken- YUM! So glad you enjoyed it, mushroom gravy sounds AMAZING! 🙂 Thank you for taking the time to leave a comment! -Stephanie
This was awesome, just used precooked frozen strips instead to save time and used white gravy. I will be making this often
So glad that you enjoyed it Michael!! 🙂 White gravy sounds excellent!