Introduction:
The allure of crispy chicken meets the creamy richness of mashed potatoes in our Crispy Chicken & Mashed Potato Casserole. Imagine the joy of biting into a golden crust, only to be met with the gentle embrace of soft, buttery potatoes beneath. It’s a symphony of textures and flavors, a masterpiece that resonates with the essence of homely comfort. Perfect for family dinners, this casserole is an ode to the simple joys of hearty, home-cooked meals.
Our Crispy Chicken & Mashed Potato Casserole is an adventure in every bite. Crispy, seasoned chicken, which has been fried to perfection, nestles atop a bed of velvety mashed potatoes. Every forkful promises the crunch of chicken paired with the melt-in-your-mouth sensation of the potatoes, delivering a dual experience of flavor and texture. Finished with a sprinkle of fresh herbs or cheese, this dish is both a visual and gustatory delight, bound to steal the spotlight at any meal.
ingredients:
- 6 boneless, skinless chicken breasts
- 2 cups all-purpose flour (for dredging)
- 2 large eggs, beaten
- Salt and pepper, to taste
- Vegetable oil (for frying)
- 5 large potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup milk or cream
- 1/2 cup grated cheese (cheddar or Parmesan, optional)
- Fresh parsley or chives, chopped (for garnish)
Directions:
Begin by bringing a large pot of salted water to boil. Add in the potatoes and let them cook until fork-tender. Once done, drain the water, returning the potatoes to the pot. With the butter, milk or cream, and a touch of seasoning, mash these potatoes until they’re creamy and dreamy. If you’re feeling indulgent, fold in the grated cheese, letting it melt into the warm mash.
As the potatoes rest, it’s time to give the chicken its moment of crispy glory. Season each chicken breast with salt and pepper. Dip them first into the flour, then the beaten eggs, and back into the flour, ensuring they’re well-coated.
In a large skillet, heat the vegetable oil. Once shimmering, add the chicken breasts, frying them until they’re a beautiful golden brown and cooked through.
Now, in a greased baking dish, spread out the mashed potatoes, creating a soft bed for the chicken. Lay the crispy chicken breasts atop the mashed potatoes, pressing them slightly.
Bake in a preheated oven just until everything is hot and bubbly, with the cheese (if added) turning slightly golden.
Once ready, sprinkle with fresh parsley or chives, adding a touch of color and freshness.
Tips or Notes:
- For a richer flavor, consider mixing in some garlic powder or roasted garlic into the mashed potatoes.
- If you’re short on time, store-bought rotisserie chicken can be shredded and used instead. However, you’ll miss the crispy texture of the freshly fried chicken.
- Pair this casserole with some steamed veggies or a fresh salad for a balanced meal.
- Leftovers are excellent the next day; just reheat in the oven to keep the chicken crispy.