Loaded Potato Bake (Printable Version)

Creamy potato bake packed with corn, cheddar, and crispy chicken pieces.

# Ingredients:

→ Casserole Essentials

01 - 8 chicken tenders, either frozen or homemade
02 - 1 cup shredded cheddar cheese, fresh
03 - 5-6 cups of ready-to-eat mashed potatoes
04 - 1 cup of corn kernels
05 - Prepared brown gravy or packet mix

# Steps:

01 - Turn your oven on to 400°F (200°C) and let it heat up.
02 - Set frozen tenders out for a few minutes so you can slice them up more easily, if needed.
03 - Spoon the mashed potatoes evenly onto the bottom of a 9 x 13-inch dish. If they’re cold, warm them first for easier spreading.
04 - Spread the corn evenly over the potatoes, then sprinkle the shredded cheddar cheese on top.
05 - Cut the tenders into bite-sized pieces and place them evenly over the top of the casserole.
06 - Bake without covering it. If your chicken tenders are frozen, leave it in for 20 minutes. For homemade tenders, check it after 15 minutes.
07 - While it’s baking, warm the gravy on the stovetop. Follow the directions on the package or use your favorite way to prepare it.
08 - Pour the warm gravy over the casserole once it’s done, then serve right away.

# Notes:

01 - You can swap the chicken tenders for homemade popcorn chicken if you want.

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