Mashed Potato Casserole with Crispy Chicken

If you happen to have leftover mashed potatoes than this casserole is super easy to make and a great and delicious way to use up your mashed potatoes. If you don't have leftover mashed potatoes, this casserole is totally worth making mashed potatoes for. 

When it comes to the gravy for this casserole, you have several choices. You can use the dry packet gravy and make it according to the package directions. You could used jarred gravy and heat it up before serving or you could use homemade gravy. I used jarred gravy since it had less sodium than the dry packet kind and I had no homemade gravy and no desire to make it.

The amount of gravy you will need will greatly depend on how much gravy people like. I bough one 12 ounce jar of gravy and it was barley enough. Two jars would have made sure I had enough for everyone to use the amount they wanted, but I would have ended up with leftover gravy.

No matter what kind of gravy our how much gravy you use this casserole is absolutely delicious and worth making. In fact, just writing about this meal makes me want to make it again really soon.

Mashed Potato Casserole with Crispy Chicken

Ingredients:
Mashed Potatoes

• 2 1/2 pounds yukon gold potatoes
• 4 tablespoons unsalted butter, room temperature
• 1/2 cup half and half
• black pepper, to taste

Casserole

• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 6 frozen chicken strips
• gravy

Directions:
Mashed Potatoes

1. Rinse the potatoes and cut them into cubes. Place the potatoes into a large pot and fill with cold water until the potatoes are covered in water by 1 inch.
2. Bring the water to a boil and gently boil until the potatoes are fork tender, about 15 minutes.
3. Drain the potatoes and return them to the pot.
4. Add in the butter and mash until desired consistency is reached.
5. Heat the half and half in the microwave for about 15 seconds, just until warmed. Stir the half and half into the mashed potatoes and season with black pepper.

Casserole

1. Preheat the oven to 400º F.
2. Spread the mashed potatoes into an even layer in the bottom of a 9x13 inch baking dish.
3. Even sprinkle the corn and cheese over top of the potatoes.
4. Place the chicken strips on top and bake for 20 minutes or until the chicken is completely cooked and crispy.
5. While the casserole cooks, either prepare the gravy or heat the gravy.
6. Drizzle the desired amount of gravy over each serving.

Enjoy!!!

Notes:
I choose to leave the peels on my potatoes, but if you do not like peels in your mashed potatoes, peel the potatoes after rinsing, but before cutting.

If you are using leftover mashed potatoes, you will need about 5 cups and you will need to warm them before adding to the baking dish.

I used jarred gravy for this casserole.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 938
Total Fat		48.3g
Saturated Fat		17.2g
Polyunsaturated Fat		11.5g
Monounsaturated Fat		12.5g
Trans Fat		0g
Cholesterol		160mg
Sodium		1961.6mg
Potassium		1018.5mg
Total Carbohydrates		80.2g
Dietary Fiber		2.3g
Sugars		6.6g
Protein		54g
Vitamin A 10.7% Vitamin C 63.6%
Calcium 15.2% Iron 16.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cozy Cook.