Chicken mashed potato casserole is a comforting dish the whole family will love. With a mashed potato base, creamy chicken and vegetable filling, and a topping of cheese and fried onions, it is packed with flavor!
This chicken casserole is one of my husband’s very favorite meals. My kids like it too, so we have it quite often.
Here’s why we love it:
- That mashed potato shell. With cheddar cheese and french fried onions, it is yummy enough to eat on its own!
- The chicken filling is so creamy, and has chunks of chicken and vegetables. As a mom, I love sneaking in veggies whenever I can.
- It’s a great way to use leftover mashed potatoes, but you can use instant potatoes if you prefer.
- The topping – oh boy. Ooey gooey cheese topped with crunchy fried onions. A perfect balance of textures, and it tastes so good!
I usually serve this casserole with either tossed green salad, or if my kids get their way, fruit salad. It’s a perfect dinner any night of the week, and it also makes great leftovers.
HOW TO MAKE CHICKEN MASHED POTATO CASSEROLE
- SHELL: Stir together the mashed potatoes, cheddar cheese, and fried onions. Spread into a greased 2 1/2 quart casserole dish, making a shell across the bottom and up the sides.
- FILLING: Mix together the cooked chicken, vegetables, cream of chicken soup, milk, mustard, garlic powder, and pepper. Pour into the mashed potato shell.
- BAKE: Bake at 375° for about 30 minutes or till hot.
- TOPPING: Sprinkle 1/4 cup cheese and 1/4 cup fried onions over the top of the casserole and bake for 3-5 minutes, or till cheese melts and onions are golden brown. Make sure you watch closely so the onions don’t burn!
Can this dish be made ahead?
Yes, this recipe is perfect for meal prep. You can prep it one of two ways.
- Prepare the mashed potato mixture and the filling up to two days ahead. When you are ready to prepare the dish, heat them and assemble and bake as directed.
- Assemble the entire casserole ahead of time and store it in the refrigerator for up to two days. Since the dish is cold, you will need to increase the baking time.
How to store leftovers?
If you have any leftover chicken and mashed potatoes casserole, you can store it in the refrigerator for 3-4 days. You can either heat individual portions in the microwave, or cover with foil and reheat the entire casserole in the oven at 300 degrees.
MORE CASSEROLE RECIPES:
- Chicken and Potatoes
- Shepherd’s Pie with Ground Beef
- Chili Casserole
- Poppy Seed Chicken Casserole
- Hamburger Green Bean Casserole
- Chicken and Biscuit Casserole
CHICKEN AND MASHED POTATOES RECIPE
Chicken Mashed Potato Casserole
Hearty and comforting chicken and mashed potatoes topped with melted cheese and crunchy fried onions.
Ingredients
- 3 cups hot mashed potatoes (you can use instant)
- 1/2 cup grated cheddar cheese
- 1/3 cup French’s fried onions
- 3 cups cooked chicken breast, shredded or diced
- 2 1/2 cups frozen vegetables (I usually use a bag of mixed veggies, or peas, carrots, and corn.)
- 1 10.5 ounce can cream of chicken soup
- 1/3 cup milk
- 1/2 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp pepper
Topping:
- 1/4 cup grated cheddar cheese
- 1/4 cup French’s fried onions
Instructions
- Stir together the mashed potatoes, 1/2 cup cheddar cheese, and 1/3 cup fried onions. Spread into a greased 2 1/2 quart casserole dish, making a shell across the bottom and up the sides.
- Mix together the cooked chicken, vegetables, cream of chicken soup, milk, mustard, garlic powder, and pepper. Pour into the mashed potato shell.
- Bake at 375° for about 30 minutes or till hot.
- Top with 1/4 cup cheese and 1/4 cup fried onions and bake for about 3 more minutes, or till cheese melts and onions are golden brown. (Watch closely, the onions burn easily.)
Notes
This recipe can be adapted to use more or less of the chicken and vegetables. If you have a bunch of carnivores living at your house, use more chicken and less veggies. If you have non meat lovers, do the opposite.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 980mgCarbohydrates: 37gFiber: 5gSugar: 5gProtein: 31g
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This was delicious! Used Bob Evans mashed potatoes. Kind of like a chicken Shepard’s pie! Thanks for the recipe! Added some Pampered Chef Dill Mix! Delicious!
So glad you loved it Jennifer! The dill mix sounds like a delicious twist! 🙂
Do you cook the mixed vegetables first or put them in frozen?
I try to remember to thaw them, but if I don’t I just toss them in frozen and add a little bit to the the baking time. I’ve never cooked them first.
Delicious! Just found it typing in these ingredients and “recipe” since it’s a cold, rainy day, and comfort food seemed like the way to go. This did not disappoint. I had all of the ingredients on hand so I did not have to go out in the cold and rain. Thank you for this delcious recipe. I used instant potatos, hand grated cheese, cream of chicken with herbs soup for those items.
It’s perfect for a cold rainy day – so glad you had all the ingredients and loved it! One of our favorite winter meals for sure. 🙂
So delicious!!! I’ll be keeping this recipe to make again! Thanks.
So happy you loved it, it’s one of my husband’s very favorite dinner recipes! 🙂
THIS was very easy AND yummy!!! Will make it again. Having leftovers tonight, looking forward to it! Thank you for this recipe!
So happy to hear that you loved it! My husband and I sometimes have to fight over the leftovers. Haha.
Is the mustard powdered mustard or pre-made yellow mustard? What is recommended?
Just regular mustard in the yellow squeeze jar.
Yum – my family went crazy for this! So yummy and delicious!
I love topping this with the crispy fried onions- such a delicious recipe!
My family loves that part – so glad you did too!
Ok, I have to tell you that I found this recipe last week and I made it for my family and they loved it! My husband requested that I make it again soon and my 2 year old gobbled it right up. It’s going to be a keeper!