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Mashed Potato Casserole With Crispy Chicken

Mashed Potato Casserole With Crispy Chicken - Cozy, Crunchy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the mashed potato base: 3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk (plus more as needed)
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 cup shredded sharp cheddar (or Monterey Jack)
  • 2 green onions, thinly sliced (optional)
  • For the crispy chicken: 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 2 tablespoons olive oil (plus more for drizzling)
  • Topping: 1/2 cup panko or crushed cornflakes
  • 2 tablespoons melted butter
  • 1/2 cup shredded mozzarella or cheddar
  • Fresh parsley, chopped (optional)

Instructions
 

  • Preheat the oven. Heat to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  • Cook the potatoes. Place potatoes in a large pot, cover with cold water, add a big pinch of salt, and bring to a boil. Simmer 12–15 minutes until very tender. Drain well.
  • Mash the potatoes. Return potatoes to the hot pot. Add butter, milk, sour cream, salt, pepper, and garlic powder if using. Mash until smooth and fluffy. Stir in cheddar and green onions. Adjust milk and salt to taste.
  • Make the chicken coating. In a bowl, mix panko, Parmesan, paprika, onion powder, garlic powder, salt, pepper, and olive oil. In another bowl, beat the eggs.
  • Coat the chicken. Pat chicken dry. Dip in egg, then toss in the panko mixture to coat evenly. Arrange on a parchment-lined sheet while you finish.
  • Assemble the casserole base. Spread mashed potatoes evenly in the baking dish. Make shallow grooves with a spatula to help catch juices.
  • Add the chicken. Nestle coated chicken pieces evenly over the potato layer. Lightly drizzle with a bit more olive oil for extra crunch.
  • Add the topping. Mix panko with melted butter and sprinkle over the chicken. Add the shredded mozzarella or cheddar on top.
  • Bake. Bake 25–30 minutes, until the chicken is cooked through (165°F/74°C internal temp) and the top is golden and crisp. If needed, broil 1–2 minutes to brown the top—watch closely.
  • Rest and serve. Let the casserole rest 5–10 minutes so it sets. Sprinkle with parsley and serve warm.