Cheesy Chicken Mashed Potato Casserole
Layers of creamy mashed potatoes, tender seasoned chicken in a rich sauce, and stretchy melted cheese create the ultimate comfort casserole. Perfect for cozy weeknight dinners.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Skillet | for cooking chicken
- 1 | Potato masher |
- 1 | Baking dish | 9x13 inch preferred
- 1 | Wooden spoon |
Ingredients
- 2 | lbs | russet potatoes | peeled and cubed
- 4 | tbsp | butter |
- ¾ | cup | milk |
- 1.5 | lbs | chicken breast | cubed
- 1 | tsp | paprika |
- ½ | tsp | black pepper |
- ½ | tsp | salt |
- 2 | cloves | garlic | minced
- 1 | cup | heavy cream |
- 1.5 | cups | shredded mozzarella |
- 2 | tbsp | oil | for cooking
Instructions
- Peel and cube the potatoes, then boil in salted water until tender.
- Drain and mash with butter and milk until smooth.
- Cube the chicken and season with paprika, salt, pepper, and garlic.
- Heat oil in a skillet and cook the chicken until nearly done.
- Pour in heavy cream and simmer until the sauce thickens slightly.
- Spread mashed potatoes in a baking dish and top with the chicken mixture.
- Sprinkle shredded mozzarella evenly over the top.
- Bake at 375°F for 20–25 minutes until cheese is golden and bubbly.
- Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until hot throughout.
Assemble ahead and refrigerate unbaked for up to 24 hours.
Freeze fully cooked casserole tightly wrapped for up to 2 months.
Reheat in the oven or microwave until hot throughout.
Assemble ahead and refrigerate unbaked for up to 24 hours.
Freeze fully cooked casserole tightly wrapped for up to 2 months.