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Chicken Casserole Bowls

Chicken Casserole Bowls
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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

When it comes to feeding the whole family, these Chicken Casserole Bowls might just be the easiest and most delicious fall dinner of all time.

Chicken Casserole Bowls

Layered with mashed potatoes, corn, gravy, crispy Gerber’s CARE Certified chicken and cheese, this dish is baked until hot and bubbly and easily scooped into individual bowls, or served family style.

Chicken Casserole Bowl Ingredients

Quick to make and comforting to eat, there’s nothing not to love about this indulgent casserole.

Chicken Casserole Bowls

Chicken Casserole Bowls


  • 8-10 Gerber’s CARE Certified fryer chicken breasts
  • 6-8 large Yukon gold potatoes, peeled and cubed OR 24 oz. of Heinen’s riced cauliflower, thawed
  • 1 small white onion, quartered
  • 2 Tbsp. roasted garlic paste
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 cups Heinen’s corn, drained (if canned) or thawed (if frozen)
  • 1 ½ cups Heinen’s shredded mild cheddar cheese
  • 1 cup Heinz home style gravy, beef or turkey
  • *Note: Instead of making homemade mash potatoes, you can purchase 1 ½ lbs. of mashed potatoes from Heinen’s Prepared Foods Department.


  1. Bring a large pot of water to a roaring boil. Make sure there is enough water to cover all of the potatoes and onions. Once the water is boiling, add the peeled and diced potatoes and quartered white onion.
  2. While the potatoes and onions are cooking, preheat the oven to 400˚F. Place all of the chicken breasts on a parchment-lined baking sheet. Bake at 400˚F for 20-22 minutes until hot and crispy. If using an air fryer, set it to 450˚F and cook for 15-18 minutes, flipping halfway through.
  3. When the potatoes and onions are fork tender, drain them and place them into a blender or food processor along with the roasted garlic paste, salt and pepper. Blend until smooth and creamy. If using Heinen’s premade mashed potatoes, sub the white onion with 2 Tbsp. of onion power. Add the onion powder to the mashed potatoes and mix it in along with the roasted garlic paste. If using Heinen’s riced cauliflower, cook according to the package instructions, add it to the blender or food processor along with 2 Tbsp. of onion powder and the roasted garlic paste and blend until smooth.
  4. Drop the oven temperature down to 350˚F.
  5. Spoon the mashed potatoes into a 9×13 baking dish. You can spray your dish with cooking spray if you want, but it is not necessary. Add the drained or thawed corn, half of the mild cheddar cheese and all of the chicken (whole or cubed). Top with the remaining cheese.
  6. Bake at 350ºF for 10-12 minutes until the cheese has fully melted.
  7. Remove the casserole from the oven, warm the gravy in the microwave and drizzle it over the top of the casserole. If the gravy is too thick, add a couple Tbsp. of water.
  8. Spoon the casserole into individual bowls, top with more gravy and enjoy!

Note The images used in this blog post feature air-fried chicken, which looks and tastes crispier than baked chicken.

Chicken Casserole Bowls

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

  1. this recipe makes no sense. The chicken and references to it make it look and sound like it is breaded but no where in the recipe does it get breaded

    1. Hello, thank you for reaching out! Lauren used an air fryer for this recipe, which tends to cook the chicken with a crispy, crust-like exterior. There is no breading involved.

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