Cheesy Boursin Chicken and Potato Casserole

Pro tips

• Pat chicken tenderloins dry before topping with Boursin to prevent steam and ensure better browning and herb crust formation.
• Spread mashed potatoes evenly as the base layer to ensure consistent moisture distribution and prevent dry spots.
• Reserve a handful of green onions to sprinkle on top after baking for fresh color and a bright onion bite.
• Don't skip the butter cubes scattered in the potato layer—they add richness and prevent the potatoes from drying out.

Substitutions

• Boursin cheese → cream cheese mixed with 1 tsp dried herbs (saves money, slightly less herbal flavor)
• Whole milk mozzarella → part-skim mozzarella or sharp cheddar (part-skim melts differently; cheddar adds deeper flavor)
• Chicken tenderloins → 1.5 lbs boneless, skinless chicken breasts pounded thin (requires same cooking time)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat at 350°F for 10–15 minutes until warmed through, or microwave individual portions.

Can I use fresh mashed potatoes instead of prepared?

Yes. Use 4 cups freshly mashed potatoes (about 2 lbs russets) as a 1:1 swap for the 32 oz prepared version.

What temperature and time should I bake this?

Bake at 375°F for 20–25 minutes until chicken reaches 165°F internally and cheese is bubbly and lightly golden.

Can I make this ahead?

Yes. Assemble completely, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.

What if I don't have chicken tenderloins?

Use boneless, skinless chicken breasts pounded to ½-inch thickness, or cut them into 2–3 pieces per breast for even cooking.

Can I use a different Boursin flavor?

Absolutely. Any Boursin variety works—garlic & herb is classic, but shallot & chive or peppercorn are excellent alternatives.