Creamy and Cheesy Mashed Potato Chicken Casserole
I love casseroles and am always thinking of creative ways to throw them together. They’re easy to serve large groups of people and make great leftovers and are even better the next day.
Make the day after Thanksgiving with your leftover mashed potatoes!
With crispy chicken and fluffy mashed potatoes mixed into a cheesy creamy casserole, this is one decadent meal you don’t want to miss.
❤️ Why You’ll Love Mashed Potato and Chicken Casserole:
- Great use of leftover mashed potatoes and panko chicken.
- Kids and adults love it!
- 6 simple ingredients.
- So easy to make.
- Perfect to make ahead and serve groups.
- Delicious gluten free meal.
🍲 Ingredients
Potatoes
Greek Yogurt
Milk
Frozen Corn
Cheddar Cheese
Panko Chicken
👩🍳 How to Make Mashed Potato Chicken Casserole
- Preheat the oven to 375°F. Grease a 9×13 baking dish.
- Wash and dice potatoes.
- Place potatoes in a large pot of water. Bring the water to a boil and cook the potatoes until they are fork-tender, usually about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them with greek yogurt and milk until smooth and creamy. Set the mashed potatoes aside.
- Carefully spoon the mashed potatoes into an even layer into prepared baking dish.
- Top the mashed potatoes with corn then bite-sized panko chicken pieces. Finally, add shredded cheese to the top of the casserole.
- Place the casserole in the oven and bake for about 20 minutes, or until the top is golden brown and the casserole is heated through.
🪄 Tips and Tricks
- Using leftover chicken and leftover mashed potatoes is a great way to make this casserole dish even easier. Plan to make it over the holidays and you are set for the week!
- Add more milk to add creaminess to your mashed potato casserole.
🗒 Substitutions
- Add green beans prior to baking.
- Add a touch of cream cheese to make this even creamier.
- Use rotisserie chicken in place of Panko chicken.
- Use Monterey Jack cheese instead of cheddar.
🗒 Best served with
- This is a complete meal on its own. Serve with a side salad for some greens, if desired.
👝 How to Store Leftovers
Store leftover casserole in an airtight container in the fridge for up the three days.
🤔 Common Questions
As long as the Panko breadcrumbs in the chicken are gluten-free, then yes, this recipe is gluten free.
Absolutely! Use rotisserie chicken for an even easier casserole or plain shredded boneless skinless chicken breast. You can omit the chicken for a vegetarian meal.
Mashed Potato Chicken Casserole
Ingredients
- 4 cups large potatoes washed, peeled and diced
- 1/3 cup Greek yogurt
- 1/2 cup milk more for creaminess
- 1/2 cup frozen corn
- 1/2 cup cheddar cheese shredded
- 3 cups panko chicken diced into bite-sized pieces
Instructions
- Preheat the oven to 375°F.
- Place the diced potatoes in a large pot of water. Bring the water to a boil and cook the potatoes until they are fork-tender, usually about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them with greek yogurt and milk until smooth and creamy. Set the mashed potatoes aside.
- In a greased 9×13-inch baking dish, carefully spoon the mashed potatoes into an even layer.
- Top the mashed potatoes with corn then bite-sized panko chicken pieces. Finally top all with shredded cheese.
- Place the casserole in the oven and bake for about 20 minutes, or until the top is golden brown and the casserole is heated through.
