Mashed Potato Casserole Chicken (Print Version)

# Ingredients:

→ Casserole Base

01 - 5–6 cups mashed potatoes, prepared in advance

→ Toppings

02 - 1 cup sweetcorn kernels
03 - 1 cup cheddar cheese, freshly grated
04 - 8 chicken tenders, cooked (homemade or frozen)
05 - Brown gravy, prepared as per package or from scratch

# Instructions:

01 - Preheat oven to 200°C (400°F).
02 - If using frozen chicken tenders, allow them to thaw at room temperature for 5 minutes to facilitate slicing into desired sizes.
03 - Spread mashed potatoes evenly along the base of a 23 x 33 cm casserole dish. If potatoes are cold, warm them briefly before layering.
04 - Distribute sweetcorn kernels and grated cheddar cheese evenly atop the potatoes.
05 - Arrange sliced chicken tenders evenly over the casserole.
06 - Place casserole dish uncovered in the oven. Bake for 20 minutes if using frozen chicken tenders or 15 minutes with homemade/cooked chicken.
07 - While casserole bakes, heat brown gravy on the stovetop as instructed on the packet or per homemade preparation.
08 - Drizzle hot brown gravy generously over the baked casserole before serving.

# Notes:

01 - Homemade popcorn chicken may be substituted for chicken tenders for added texture.
02 - Casserole can be assembled ahead and refrigerated until ready to bake.

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