Delicious Loaded Potato Bake

Comfort never looked so good. Fluffy mashed potatoes, crunchy chicken, sweet corn, gooey cheese, and rich brown gravy all pile into one satisfying dish. It's the kind of meal you'll crave after a long day or gather around with loved ones on Sunday.

On a chilly night with almost nothing left in the pantry, I threw this together. Now, my whole family asks for it whenever I'm mashing potatoes. My kids actually get excited when they spot me whipping them up.

Easygoing Ingredients

• 8 chicken tenders: crisp for awesome texture and plenty of protein—use from the freezer or make your own
• 1 cup cheddar cheese, shredded fresh: melts perfectly—go for sharp if you want a punch of flavor
• Brown gravy: pour it on at the end to pull it all together—homemade is great but the quick-mix kind gets the job done in a pinch
• 1 cup corn: sweet flavor and a pop of color—frozen or fresh tastes best, but canned works in a rush
• 5 to 6 cups mashed potatoes: the smoothest base for the whole thing—leftovers or homemade both work awesome

Laid-Back Instructions

Finish and Serve:

Grab your casserole straight from the oven and drizzle as much hot gravy as you like over top. Some folks like a little, some want every bite soaked. Your call.

Prepare Gravy:

While your casserole's cooking, fix up your brown gravy on the stove. No matter if it's from scratch or a pouch—just keep it nice and hot and whisk until smooth.

Bake Casserole:

Toss your whole dish in the oven (uncovered) at 400°F. Frozen chicken? Bake 20 minutes. Homemade or already cooked, just 15. Look for melted cheese and crispy chicken when it’s ready.

Add Chicken:

Chop chicken tenders into bites about an inch big. Sprinkle them all over the melted cheese layer. You want them spread out for even crunch.

Add Toppings:

Burst corn over the potato layer first, then scatter cheese so it covers everything. This makes a tasty layer between the potatoes and chicken and extra flavor.

Layer Potatoes:

Press mashed potatoes into the bottom of a 9x13 dish, making sure it's thick and evenly spread. If they're cold, zap in the microwave a bit. You need them warm or everything will bake unevenly.

Prepare Chicken:

If you're using frozen chicken, leave it out for 5 minutes before slicing so it cuts easier but is still solid. Homemade tenders are usually fine right away.

Preheat Oven:

Set your oven to 400°F right away, so it’s hot and ready to go once you’re done building the casserole. That way you’ll get crispy chicken and melted cheese without drying everything out.

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It's the crunchy chicken that turns this into something special for my crew. My grandma showed me how good casseroles are for using up leftovers, and she always said crispy chicken makes even plain potatoes look fancy.

Easy Prep Ahead

This dish is a lifesaver if you need to plan ahead. Build everything except the chicken up to two days before, pop it in the fridge, then toss on chicken and increase bake time by about 10 minutes since it’ll be cold. Letting it sit gives those flavors a chance to meld together even better.

Keeping It Fresh

Once cooled, leftovers can hang out in the fridge in an airtight container for up to three days. Microwave reheating works in a pinch, but using the oven set to 350°F keeps that chicken edge crispy. If things turn out a bit dry, just ladle on some extra gravy. You can freeze individual pieces for up to two months, but the crunch won’t be quite the same after thawing.

Play With It

Let your imagination run wild here. Toss crispy bacon bits or French fried onions on top if you like crunch. Trade out corn for peas, broccoli, or any mix of veggies you love. Swap cheddar with something like pepper jack for a spicy twist, or mix cheeses like mozzarella and parmesan for extra gooeyness. Want a whole new spin? Go with mushroom gravy and layer in sautéed mushrooms between the potatoes and corn.

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Serving Up Smiles

This meal stands just fine by itself, but tossing together a green salad with any tangy dressing balances out the richness. Cooler months? Pair it with green beans or roasted Brussels sprouts. For bigger get-togethers, smaller scoops make a perfect hearty side next to roasted meats. Don’t forget a loaf of bread for swiping up all that gravy.

Recipe FAQs

→ Can I make this with frozen chicken?

Totally! Frozen tenders are just fine. Let them sit a few minutes so they’re easier to cut before popping them into the dish.

→ Is it okay to make this in advance?

Of course! Assemble everything and keep it in the fridge, then bake when you're ready to eat.

→ Any other toppings I can include?

For more variety, try sprinkling crispy bacon bits, sautéed onions, or toss in some veggies like broccoli or peas.

→ How can I stop the mashed potatoes from drying out?

If your potatoes are cooled, warm them a bit before spreading into the pan. This keeps them smooth and soft.

→ What gravy should I use?

Both homemade and package gravy work great. Either type brings a tasty, savory flavor to the dish.