☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Roasted Chicken and Mashed Potato Bake

Tender rotisserie chicken with the savory chicken gravy and creamy buttermilk mashed potatoes baked in the oven and served piping hot.
Leave a Review

Share this

Print Recipe
Total Time35 Mins
Prep Time15 Mins
Cook Time20 Mins
ServingsServes 8
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Tender rotisserie chicken with the savory chicken gravy and creamy buttermilk mashed potatoes baked in the oven and served piping hot.

Ingredients

+

Roasted Chicken Filling

  • 1-1/2 pound (0.68kg) Rotisserie Chicken Meat, pulled/shredded
  • 18 fluid ounces (540ml) Prepared Homestyle Chicken Gravy
  • ¼ cup (60ml) Heavy Cream
  • 1 teaspoon (2g) Ground Black Pepper
+

Buttermilk Whipped Potatoes

  • 1-1/3 cup (320ml) Water
  • 1 teaspoon (~1g) Salt
  • ¼ cup (56.5g) Unsalted Butter, softened
  • ¾ cup (180ml) Whole Milk (Any milk can be subbed), cold
  • 2-2/3 cup (135g) Instant Mashed Potatoes (Dehydrated Potato Flakes)
  • ₁⁄₃ cup (80ml) Buttermilk
  • ¼ cup (60g) Sour Cream
+

Garnish

  • 2 teaspoons Parsley, chopped

Preparation

  1. Preheat the oven to 400 F (204 C)
  2. Remove the skin of the rotisserie chicken and pull the meat off the bones until all the meat has been removed. Set aside 1-1/2 pounds of meat, this should equal roughly one chicken, however they may vary in size.
  3. Heat two jars of prepared chicken gravy over medium heat until its hot. If needed add a little water to thin it out slightly. Add the pulled chicken meat to the hot gravy and stir in the cream to combine. Remove from the heat while you prepare the mashed potatoes.
  4. To prepare the mashed potatoes heat the water to a boil and add the salt and the butter. When the butter is melted add the cold milk and stir in the instant mashed potato flakes. Allow the mixture to sit for about a minute, then fluff with a fork. Gently fold in the buttermilk and the sour cream.
  5. Transfer the chicken and gravy mixture to an oven safe casserole dish. Spoon the mashed potatoes on top of the chicken and gravy mixture. If desired you can put the mashed potatoes into a pastry bag fitted with a star tip and decoratively pipe the potatoes on top of the casserole, either way is fine and equally as delicious.
  6. Bake the casserole for 15-18 minutes or until the casserole is bubbling and the potatoes are slightly golden on top.
  7. Allow the casserole to rest for about 5-7 minutes before serving, sprinkle the casserole with the chopped parsley and enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

380

Fat

22g

Sodium

1140mg

Cholesterol

140mg

Vitamin C

13.7mg

Carbohydrates

19g

Fiber

1g

Protein

25g

Potassium

524mg

Sugar

3g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

Cheesy Tomato and Basil Hash Brown Panini Potato Spaghetti Open Face French Bistro Seared Tuna Sandwich