Best 6 Chicken And Mashed Potato Casserole Recipes

CHICKEN POTATO CASSEROLE

Steps:

• Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes. , Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs., Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken is no longer pink. Cover and freeze the remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CHICKEN AND MASHED POTATOES

Steps:

• Season chicken liberally with salt and pepper.
• In a large skillet over medium-high heat, melt 2 Tablespoons of butter then add chicken and sauté for about 10 minutes or until chicken is done. Transfer chicken to a bowl and set aside.
• In the same pan over medium heat add another 2 Tablespoons butter, add mushrooms and sauté until done almost 3-4 minutes.
• Add the remaining butter, then garlic and stir for about 30 seconds until garlic is fragrant.
• Mix in the flour and cook until golden for about another minute. Pour half and half or milk and the chicken stock whisking vigorously until it is smooth.
• Season with salt and pepper.
• Preheat oven to 350F.
• Add the chicken back and the bell pepper and mix everything well together.
• Taste to check seasoning and simmer for 2 minutes.
• Turn heat off, spread mashed potatoes on top. Level with the back of a spoon. Take a fork and make some lines or decorative circles on top.
• Place the skillet in the middle rack of your oven and bake for 45 minutes or until top is golden brown.

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

Steps:

• 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!

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

BAKED CHICKEN-POTATO CASSEROLE

Steps:

• Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
• Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
• Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

GRANDMA'S MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Return potatoes to the pot and mash until smooth. Add sour cream, cream cheese, margarine, and milk; beat until light and fluffy. Add in garlic powder, salt, and pepper. Transfer to a 9x13-inch casserole dish.
• Bake in the preheated oven until heated through, 30 to 40 minutes. Sprinkle Colby-Jack cheese over top and bake until cheese is melted, about 5 more minutes.