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Mashed Potato Casserole with Crispy Chicken

 This mouth-watering mashed potato casserole is filled with corn, cheddar cheese, Tyson® chicken strips and a drizzle of brown sauce! It's easy to get ahead and cook later for a quick family dinner!


Ingredients :
  • For Homemade Mashed Potatoes:
  • 5 medium Russet Potatoes of equal size
  • 1 stick butter softened
  • 1 cup half and half warmed
  • Salt/pepper


 For Casserole :

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


 Instructions :
  • Homemade Mashed Potatoes
  • Rinse the potatoes thoroughly and pat them dry. Leave the skins on.
  • Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water.
  • Bring the potatoes to a gentle boil and maintain this boil until they are fork tender.
  • Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot.
  • Add the completely softened butter and mash them to desired consistency.
  • Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes.
  • Season with additional salt/pepper if desired.
  • Preparing the Casserole
  • 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 casserole dish. (Mine was 13.25 x 9 but variations are fine.)
  • 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 your desired amount of gravy over the casserole dish and serve!


 Recipe Notes

  • 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.


 NUTRITION INFORMATION 
Calories: 757, Fat: 21g, Saturated Fat: 11g, Cholesterol: 104mg, Sodium: 2418mg, Potassium: 1774mg, Carbohydrates: 111g, Fiber: 7g, Sugar: 11g, Protein: 34g, Vitamin A: 345%, Vitamin C: 55.6%, Calcium: 222%, Iron: 2.9%