Rinse the potatoes thoroughly and pat them dry. Leave the skins on.
Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water.
Bring the potatoes to a gentle boil and maintain this boil until they are fork tender.
Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot.
Add the completely softened butter and mash them to desired consistency.
Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes.
Season with additional salt/pepper if desired.
Preparing the Casserole
Preheat the oven to 400 degrees Fahrenheit.
Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.
Spread the potatoes on the bottom of a casserole dish. (Mine was 13.25 x 9 but variations are fine.)
Note: If your mashed potatoes are cold, warm them first.
Top with corn and cheese.
Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.
Bake for 20 minutes, until the chicken is crisp.
Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.
Drizzle your desired amount of gravy over the casserole dish and serve!
• Milk may be used instead of half and half. You can also use cream for ultimate decadence. • If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached. • For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.