- Yield: 6 servings
Ingredients
- 3 cups popcorn chicken, cooked
- 2 cups corn kernels, cooked
- 1 cup gravy, heated (homemade or from a mix)
- 10 baking potatoes
- 1 (8oz) package of cream cheese (optional)
- salt and pepper
- 1/4 cup milk
- 2 cups shredded cheese
Instructions
- Chop the potatoes into cubes. You can peel the potatoes but I choose to leave them whole.
- In a large stock pot, bring salted water to a boil.
- Once boiling, reduce heat to med-high heat, add the potatoes and boil for about 30 minutes or until the potatoes are tender.
- Once tender, drain the potatoes and return the cooked potatoes to the stockpot.
- Mash the potatoes with a potato masher.
- Add Salt and Pepper to taste and mix well. Add 1/4 cup of milk and cream cheese. Mix extremely well, until all of the cream cheese in mixed in.
- Everything else should already be cooked. I used frozen popcorn chicken for these, but you could make fried chicken nuggets or use grilled chicken nuggets for this.
- To make the Chicken Mashed Potato Bowl:
- In a deep bowl, add one or two scoops of mashed potatoes. Top the mashed potatoes with corn, chicken and then drizzle with gravy.
- Top with shredded cheese.
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