Chicken and Mashed Potato Casserole
This Chicken and Mashed Potato Casserole is the ultimate comfort food that's perfect for busy weeknights. Made with creamy mashed potatoes, tender chicken, and a savory mix of canned veggies, this dish is ready in just 30 minutes!
Equipment
Ingredients
- 4 cups mashed potatoes, store-bought or homemade (I used a 32 ounce container of store-bought mashed potatoes)
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 (11 ounce) can fresh or frozen corn (or roughly one cup)
- 1 (12 ounce) can fresh or frozen green beans (or roughly one cup)
- 3 cups cooked, shredded chicken (I used the shredded rotisserie chicken that you can find near the deli section of your grocery store)
- 1 (12 ounce) jar brown gravy
Instructions
- Preheat oven to 400℉. Lightly grease a 9x13 baking dish with cooking spray.
- Spoon mashed potatoes in an even layer onto the bottom of dish and then sprinkle garlic powder over the top. Add corn and green beans in an even layer to the top of potatoes and season with salt, pepper, and more garlic powder (if desired).
- Top the veggies with shredded chicken and then drizzle with gravy. Cover with aluminum foil and bake for 20-25 minutes, or until heated through. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- To Reheat: Place into the oven and bake at 375℉ for 20-30 minutes, or until warmed through. You can also reheat individual portions in the microwave.
- To Freeze: Place casserole into a freezer-safe container and freeze for up to three months. When ready to serve, let thaw completely in the refrigerator.
- Feel free to season the chicken or add more seasonings to the mashed potatoes for a stronger flavor.
- If using frozen corn and/or green beans, run under warm water and then pat dry before adding to dish.
- See my tips and tricks for making this Chicken and Mashed Potato Casserole above the recipe box.