Crispy Chicken Potato Bake (Print Version)

# Ingredients:

→ Base

01 - 5-6 cups smooshed potatoes
02 - 1 cup sweet corn
03 - 1 cup shredded cheddar, fresh off the block

→ Topping

04 - 8 strips of chicken tenders (store-bought frozen or homemade)
05 - Brown gravy (from scratch or mix)

# Instructions:

01 - Turn your oven to 400°F. Take frozen chicken out and let it warm up for about 5 minutes before you cut it.
02 - Put your hot mashed potatoes into a 9x13 dish. Scatter corn and then sprinkle cheese on top.
03 - Cut the chicken pieces to whatever size you want and place them across the top.
04 - Cook without covering for 15-20 minutes (go with 15 for homemade chicken bits, 20 if you're using frozen).
05 - While it's cooking, make your gravy. Pour it over everything when you're ready to eat.

# Notes:

01 - Make sure cold potatoes get heated up first
02 - Tiny popcorn chicken works just as well
03 - Perfect for prepping ahead of time

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