Why You’ll Love This Recipe
- Comforting and filling one-dish meal
- Great way to use leftover chicken or rotisserie chicken
- Creamy mashed potatoes and melted cheese create rich flavor
- Easy to prepare and perfect for busy nights
- Family-friendly and satisfying
- Customizable with different vegetables or cheeses
- Perfect for make-ahead meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken, shredded or diced
mashed potatoes
butter
milk
sour cream
cheddar cheese, shredded
mozzarella cheese, shredded
cream of chicken soup
garlic powder
onion powder
salt
black pepper
corn kernels
green onions, sliced
breadcrumbs, optional
Directions
- Preheat the oven to 375°F (190°C).
- Lightly grease a casserole dish with butter or cooking spray.
- In a large bowl, combine the cooked chicken, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
- Spread the chicken mixture evenly in the bottom of the casserole dish.
- In another bowl, mix the mashed potatoes with butter, milk, and sour cream until smooth and creamy.
- Spread the mashed potatoes evenly over the chicken layer.
- Sprinkle shredded cheddar and mozzarella cheese over the mashed potatoes.
- Add corn kernels and sliced green onions on top.
- Sprinkle breadcrumbs over the casserole if using for extra texture.
- Bake in the preheated oven for about 25–30 minutes until the cheese is melted and the casserole is heated through.
- Let the casserole rest for a few minutes before serving.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
You can add vegetables such as peas, carrots, broccoli, or green beans to make the casserole more nutritious.
For extra flavor, mix cooked bacon pieces into the mashed potatoes or sprinkle them on top before baking.
If you prefer a creamier casserole, add extra sour cream or a small amount of cream cheese to the mashed potatoes.
Try different cheeses such as monterey jack, colby, or parmesan for a different flavor profile.
For a crispier topping, add a mixture of breadcrumbs and melted butter before baking.
Storage/Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
To reheat, place portions in the oven at 350°F (175°C) until warmed through or microwave in short intervals.
If the casserole becomes slightly dry during reheating, add a small splash of milk before warming.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover chicken or rotisserie chicken works perfectly in this casserole.
Can I use instant mashed potatoes?
Yes, instant mashed potatoes can be used if you want to save time.
What vegetables work well in this casserole?
Peas, carrots, corn, broccoli, and green beans all work well.
Can I prepare this casserole ahead of time?
Yes, assemble the casserole and refrigerate it until ready to bake.
How do I make the topping crispy?
Add breadcrumbs mixed with melted butter before baking.
Can I substitute the cream of chicken soup?
Yes, you can use cream of mushroom soup or make a homemade creamy sauce.
Can I make this recipe gluten-free?
Yes, use gluten-free cream soup and gluten-free breadcrumbs.
What cheese works best?
Cheddar is the most popular, but mozzarella or monterey jack are also great options.
Can I freeze the casserole before baking?
Yes, assemble it and freeze before baking, then thaw before cooking.
What side dishes pair well with this casserole?
A green salad, roasted vegetables, or steamed broccoli pair nicely.
Conclusion
Chicken Mashed Potato Casserole is a comforting and satisfying dish that combines tender chicken, creamy mashed potatoes, and melted cheese into one delicious bake. Easy to prepare and perfect for feeding a family, this casserole is a great go-to recipe for cozy meals and leftovers.
PrintChicken Mashed Potato Casserole
Shrimp Avocado Sushi Bowl is a fresh sushi-inspired meal with tender shrimp, creamy avocado, seasoned rice, and crisp vegetables. This vibrant bowl delivers classic sushi flavors in an easy, no-roll format perfect for a quick lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
- Diet: Halal
Ingredients
- Shrimp, peeled and deveined
- Sushi rice or jasmine rice
- Rice vinegar
- Sugar
- Salt
- Avocado, sliced
- Cucumber, diced
- Carrots, shredded
- Nori sheets, cut into strips
- Soy sauce
- Sesame oil
- Sesame seeds
- Green onions, sliced
- Spicy mayo (mayonnaise mixed with sriracha) (optional)
Instructions
- Cook the sushi rice according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Stir the vinegar mixture into the cooked rice and allow it to cool slightly.
- Heat a skillet over medium heat and cook the shrimp for about 2–3 minutes per side until pink and fully cooked.
- Drizzle the shrimp with a small amount of sesame oil for added flavor.
- Divide the seasoned rice evenly into serving bowls.
- Arrange the cooked shrimp, sliced avocado, diced cucumber, and shredded carrots over the rice.
- Add strips of nori on top.
- Drizzle with soy sauce and spicy mayo if using.
- Garnish with sesame seeds and sliced green onions.
- Serve immediately.
Notes
- Substitute shrimp with cooked salmon, tuna, or crab for different seafood options.
- For a vegetarian version, use tofu, edamame, or additional avocado.
- Add toppings such as mango, radishes, pickled ginger, or seaweed salad.
- Replace rice with cauliflower rice for a lower-carb option.
- Drizzle eel sauce or teriyaki sauce for extra sweetness and flavor.
- Store ingredients separately in the refrigerator for up to 2 days and assemble before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 180 mg
