This delicious and simple recipe features red-skinned mashed potatoes cooked from scratch, corn, chicken, and cornbread as the topping.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 9 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- 4 red potatoes, cubed
- 3 cloves garlic, peeled
- ¼ cup butter, melted
- ½ cup fat free milk
- 2 tablespoons heavy cream (Optional)
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese
- 2 cups shredded cooked chicken
- 1 (15.25 ounce) can sweet yellow corn, drained
- 1 (8 ounce) package corn bread mix (such as Jiffy®)
- ¼ cup white sugar
- 1 egg
- 1 tablespoon butter
Instructions
- Place the potatoes and garlic into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Combine potatoes and garlic with 1/4 cup melted butter, milk, heavy cream, and salt. Mash the potatoes until smooth, then stir in Parmesan cheese.
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the chicken and corn in a 9×13-inch baking dish, then spread the mixture into an even layer. Spread the mashed potatoes on top; set aside. Combine the cornbread mix, sugar, and egg in a bowl. Spread the mixture over the mashed potatoes.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Spread the remaining 1 tablespoon of butter over the cornbread, and allow to melt completely before serving.
- You can substitute shredded turkey for the chicken, if you prefer.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 7 g |
| Sodium | 791 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone in the family liked this. The only thing I did differently was to make the cornbread from scratch as I had no Jiffy mix. It did take an extra 15 minutes for the cornbread to get done.
Not my favorite. It was kinda bland and dry. I sauteed the corn in butter and salt and pepper to try and add some extra flavor and also added green beans. If I were to make again I would add some sour cream to the mashed potatoes and maybe some cheddar cheese. I think I would try omitting the corn bread. It made a ton, so we will be having it tomorrow for leftovers:(
Very bland. Kids wouldn’t eat it either.
I added honey instead of butter and it was really good.
So delicious! The only changes I made, was that I didn’t add the sugar to the cornbread, and I added a can of green chiles to the chicken. Phenominal!
Good somewhat plain but you can easily incorporate different veggiies and maybe even ham instead of chicken the crust on top was good but did need more time in the oven
Good recipe, with one suggestion..if you use Jiffy cornbread mix, it is sweet enough without adding the extra 1/4 cup of sugar. Since we love onions, I think I will add some minced onion when I make it again.
I followed the recipe except for the hevy cream it was quick and easy and petty good on a cold rainy day. Next time i will go with more veg,s