There’s something undeniably comforting about a hearty casserole that combines creamy mashed potatoes with tender chunks of chicken. This Mashed Potato Casserole with Chicken is the ultimate comfort food that brings together two beloved staples in one delicious, satisfying dish.
Perfect for busy weeknights or Sunday family dinners, this casserole transforms simple ingredients into a meal that will have everyone asking for seconds. The golden, slightly crispy top gives way to fluffy mashed potatoes and savory chicken beneath—a combination that’s sure to become a regular request in your home.
Why You’ll Love This
- Make-ahead friendly: Prepare in advance and bake when you’re ready to eat
- One-dish meal that combines protein and starch in a single casserole
- Customizable with whatever vegetables or herbs you have on hand
- Perfect way to use up leftover chicken or mashed potatoes
- Comforting and filling without being overly heavy
Ingredients
- 5-6 cups prepared mashed potatoes
- 1 cup corn kernels
- 1 cup cheddar cheese, freshly grated
- 8 chicken tenders (homemade or frozen)
- Brown gravy (homemade or from packet)
Instructions
- Preheat oven to 400°F. If using frozen chicken tenders, let them sit at room temperature for about 5 minutes to soften slightly for easier slicing.
- Spread the mashed potatoes evenly on the bottom of a 9×13 inch casserole dish. If your mashed potatoes are cold, warm them first so they spread easily.
- Sprinkle the corn evenly over the mashed potatoes, then top with the grated cheddar cheese.
- Slice the chicken tenders into bite-sized pieces and arrange them evenly over the corn and cheese layer.
- Bake uncovered for 15 minutes if using homemade chicken tenders, or 20 minutes if using frozen ones, until heated through and cheese is melted.
- While the casserole bakes, prepare your brown gravy on the stovetop. Once the casserole is done, drizzle the desired amount of gravy over the top and serve hot.
Tips & Variations
- Use rotisserie chicken for a quick shortcut that adds extra flavor
- Add a layer of corn or green beans for additional vegetables
- Mix 1/4 cup of sour cream into the mashed potatoes for extra creaminess
- For a crispy topping, sprinkle with 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter
- Make it vegetarian by substituting the chicken with mushrooms and using vegetable broth
- For a holiday twist, top with sweet potato mash instead of regular mashed potatoes
Serving Suggestions
This hearty casserole is practically a meal in itself, but a simple side salad with a light vinaigrette makes for a perfect accompaniment. The fresh, crisp greens provide a nice contrast to the rich, creamy casserole.
For a complete comfort food experience, serve with warm dinner rolls or crusty bread to soak up any remaining sauce. A glass of chilled white wine or a light beer pairs wonderfully with this satisfying dish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- To freeze, cool completely and cover tightly with foil; freeze for up to 2 months
- When reheating from frozen, bake covered at 350°F for about 1 hour, then uncover for the last 15 minutes
- The casserole is done when it’s bubbling around the edges and hot throughout
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the cooking time.
What’s the best potato to use for the mashed potato topping?
Russet potatoes work best for a fluffy mash, but Yukon Golds will give you a creamier, buttery result. Either works well for this recipe.
Can I use leftover mashed potatoes?
Absolutely! About 4 cups of leftover mashed potatoes will work perfectly. Just warm them slightly to make them easier to spread over the chicken mixture.
How do I know when the casserole is fully cooked?
The casserole is done when the edges are bubbling, the top is golden brown, and the internal temperature reaches 165°F (74°C) when tested with a food thermometer.
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