Cook some potatoes and mash them as you normally do, or take a shortcut and use Simply Potatoes Mashed Potatoes if you can find them on sale as I did.

In a sauce pot, melt the butter. Add the flour to make the roux. Keep whisking and stirring for a few minutes to cook out the raw flour taste.

Slowly add in warm broth and keep whisking until you have a smooth consistency. Bring to a boil, so you will know how thick the gravy is.

Season with salt and pepper, sage and poultry seasoning. Mix well.

Add in the half and half or cream and whisk to incorporate. The gravy part is done, and you can set it aside.

In a skillet over medium-high heat, add the olive oil. Season the chicken on both sides with salt, pepper, granulated garlic and onion powder to taste. Saute the chicken on both sides quickly over medium or medium-high heat for a couple of minutes until light golden brown but not cooked all the way through. Remove to a waiting plate. After 5 minutes of resting, chop and mince the chicken.

In an oven-proof casserole dish, layer the dish this way: gravy, chicken, gravy, corn, and mashed potatoes. Also, do a thinner layer of potatoes.

Preheat your oven to 375°F. Place the casserole dish on a sheet pan lined with foil because that gravy is going to ooze over.

Sprinkle some dried chives and paprika on top for a little color and flavor, and drizzle the melted butter over the potatoes to help with the browning of the top.

It will take around 25-30 minutes to bake.