All the classic comfort foods of a southern Sunday Dinner, layered up on in a hearty casserole. Comfort Casserole has your mashed potatoes and gravy mixed up with crispy chicken, corn and bacon – and then sprinkled with some cheese – because why not? This casserole is perfect for the cooler months ahead, as it is a real stick to your ribs kind of meal.
Before the length of the recipe gives you pause…hear me out. If you can multitask, you can get this casserole made with ease – even on a weeknight. I made it on a Wednesday, so it’s totally possible. That said, if you need to a short cut – freezer chicken tenders will work just fine, just prepare as directed on the package. Another short cut option is jarred brown gravy, though I suggest warming it up before ladling it over the casserole. Lastly, you could go the instant mashed potatoes route but be sure that they are not too loose, as the toppings will sink in too far.
This really is 3 recipes in one if you think about it! These are some of the creamiest mashed potatoes, mostly because of the heavy cream. My other secret is using white pepper – it’s mostly just an aesthetic thing – but it is a slightly different flavor. These buttermilk chicken tenders are also a recipe that you are going to want to hold on to for all sorts of dishes like my Chicken Bacon Ranch Tacos!
Casseroles are great all in one meals. You get your protein and veggies all in one. So you probably don’t really need anything more with them. If you wanted to stretch this casserole, I would suggest a simple green salad. I will say that my middle son said he wished I had made biscuit so he could dip it in the gravy.
Now Let’s Get Cookin’!
- ½ lb Bacon cut into ½-inch pieces
- 1 15oz can Sweet Corn drained
- 1 qt Chicken Broth
- 1 tbsp Cornstarch
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 cups Cheddar Cheese shredded
For the Mashed Potatoes
- 5 lbs Golden Potatoes peeled
- ½ cup Butter
- 2 cup Heavy Cream
- 1 tsp Salt
- 1 tsp White Pepper
For the Chicken
- 2 lbs Chicken Tenderloins
- 2 cups Buttermilk
- 4 cups Flour divided
- 2 tbsp Baking Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Paprika
- Oil for frying
- Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
- Start water boiling for potatoes
- Once the water is boiling, add peeled potatoes. Let boil until potatoes are fork tender. Drain and transfer to a mixing bowl. Add remaining mashed potatoes ingredients and mashed together.
- In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
- Add flour, baking powder, salt, pepper, garlic and paprika to a bowl and stir to combine.
- Add enough oil to a saute pan to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins. Let cool for about 5 minutes before cutting into 1-inch chunks.
- Preheat oven to 400degF.
- In a separate saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
- Spread mashed potatoes into 13×9 baking dish. Sprinkle with chicken chunks, corn, bacon and lastly shredded cheese. Bake for 15 minutes.
- Whisk cornstarch into bacon grease and let cook for 3 minutes. Add chicken broth while whisking. Once all broth has been added stir in salt, pepper and paprika. Reduce heat and let simmer while casserole is baking.
- Remove casserole from oven and let rest 5 minutes before serving. Ladle gravy over top of each serving.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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