Famous Chicken and Potato Bowls
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If you like the famous bowls at Kentucky Fried Chicken (AKA KFC) then you are going to LOVE this homemade version. Personally, I think this version of the famous chicken and potato bowls is so much better.
Also, they aren’t too hard to make. You can use instant mashed potatoes for the base but these are even better with homemade mashed potatoes. You can even make the potatoes in the Instant Pot.
Next, you will need corn and shredded cheese. I personally like to use frozen corn. I like the taste of it over the taste of canned corn. However, you can toally use canned corn if you prefer. I also like to use cheddar for the cheese, but feel free to whatever you want. A mixture of cheddar and Monterey jack would also be delicious.
Now, you will need the chicken.
Breaded chicken bites for popcorn chicken is what you can use. I love to use the frozen Memeber’s Mark Southern chicken bites from Sam’s Club. To me, they taste just like the chicken nuggets from Chick-fil-a. I have been told that Costco has a version that is in a green bag that also tastes just like Chick-fil-a. The brand is Just Bare. However, I have yet to see it when I remember to look for it at my Costco.
Last element for these famous chicken and potato bowls is the gravy. Now you can make gravy from a packet, but this recipe includes a really simple gravy frome scratch. It is so worth making. It uses both chicken broth and beef broth. The combination of the two gives this gravy a wonderful flavor. It isn’t a strong chicken flavor or beef flavor. However, the two types of broth are a winning combination.
Famous Chicken and Potato Bowls
Real Mom Kitchen
Ingredients
For the bowls:
- 3 lbs of potatoes cooked and mashed or 6 cups mashed potatoes
- 1 20 to 30 oz pkg frozen breaded chicken bites or popcorn chicken
- 1 14.5 oz bag frozen corn
- 1 cup shredded cheddar cheese
For the gravy:
- 3 Tbsp butter
- 3 Tbsp flour
- ¾ cup chicken broth
- ¾ cup beef broth
Instructions
- Cook the frozen popcorn chicken and corn according to package directions.
- For the gravy: melt butter in a saucepan. Slowly whisk the flour. Cook for a minute or two until the mixture thickens.
- Combine both broths in a liquid measuring cup. Slowly whisking into the flour mixture until smooth and well blended. Allow to cook several minutes until thickened.
- To make the bowls: Divide the potatoes into 4 bowls. Top the hot mashed potatoes with ¼ cup of the shredded cheese, ⅓ cup of the corn kernels and a few pieces of the cooked chicken.
- Drizzle each bowl with some of the gravy ad enjoy! Makes 4 servings.
This recipe is adapted from I Wash, You Dry.
