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Comfort Casserole

Comfort Casserole

A layered up Sunday dinner into a hearty casserole loaded with crispy chicken, bacon, corn, and pan gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Casserole, Dinner, Main Course
Cuisine American, Southern
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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 13x9 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.
Keyword american cheese, casseroles, Chicken, corn, crispy chicken, mashed potatoes, pan gravy
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