Ingredients:
For the Mashed Potatoes:
4 large russet potatoes, peeled and diced
1/2 cup milk
1/4 cup unsalted butter
1/2 cup sour cream
1 tsp garlic powder
Salt and pepper, to taste
For the Crispy Chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
2 large eggs, beaten
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable oil, for frying
For the Casserole:
1 cup shredded cheddar cheese
1/2 cup crispy bacon bits (optional)
2 tbsp chopped green onions
Additional sour cream, for topping (optional)
Directions:
Preheat oven to 375°F (190°C). Grease a large baking dish.
Boil potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
Mash potatoes with milk, butter, sour cream, garlic powder, salt, and pepper until smooth. Set aside.
For the chicken, mix flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Dip chicken pieces in flour mixture, then in beaten eggs, and finally coat with breadcrumbs mixed with Parmesan cheese.
Heat oil in a large skillet over medium-high heat. Fry chicken pieces until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Spread mashed potatoes evenly in the prepared baking dish. Top with shredded cheddar cheese, crispy chicken pieces, bacon bits (if using), and green onions.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Serve hot with a dollop of sour cream, if desired.
Prep Time: 25 mins
Cooking Time: 30 mins
Total Time: 55 mins
Kcal: 450 per serving
Servings: 6