Creamy Mashed Chicken Bake (Print Version)

# Ingredients:

→ Toppings

01 - Brown gravy, make it from a packet or cook some up yourself

02 - 8 cooked chicken tenders (grab some from the freezer or use homemade)

03 - 1 cup freshly grated cheddar cheese

04 - 1 cup sweetcorn, just kernels

→ Casserole Base

05 - 5 to 6 cups mashed potatoes, made ahead

# Instructions:

01 - Pour loads of hot gravy right over everything before you dig in.

02 - Get your gravy warmed up while the casserole’s in the oven. Just follow the directions on your packet, or do it your usual way on the stove.

03 - Leave the dish uncovered and slide it onto the oven rack. If you used frozen chicken tenders, bake for 20 minutes; it’s only 15 minutes if you’ve got freshly cooked chicken.

04 - Put the sliced chicken all across the top. Make sure it covers most of the cheesy layer.

05 - Sprinkle your cheddar and toss the corn all over those mashed potatoes.

06 - Scoop mashed potatoes into the bottom of a 23 x 33 cm casserole pan. If your spuds are chilly, give 'em a quick heat first.

07 - Let any frozen tenders sit out on the counter for 5 minutes. This makes them easy to slice however you like.

08 - Kick your oven on and set it to 200°C (400°F).

# Notes:

01 - Craving crunch? Try swapping in popcorn chicken for the tenders.

02 - You can build it ahead of time. Just stash it in the fridge until you’re ready to bake.

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