Ingredients
9 russet potatoes, peeled and halved
⅓ cup milk
Salt, to taste
5 tbsp salted butter, (sliced)
1¼ lb popcorn chicken, frozen
1 cup corn, canned or frozen
12 fl oz chicken gravy, 1 jar
1½ cup cheese, shredded, (Colby Monterey Jack blend)
Preparation
Preheat oven to 400 degrees F.
Peel and halve potatoes.
Boil a large pot of salted water, then add peeled and halved potatoes.
Boil for 15 minutes until fork tender, drain.
On a sheet pan lined with parchment, bake popcorn chicken for 15 minutes.
In a large bowl, add potatoes, butter, milk, and salt, and mix with a hand mixer until blended.
In the microwave, warm corn and then the gravy for 1 to 2 minutes each.
In single-serving bowls, layer mashed potatoes, popcorn chicken, corn, gravy, and cheese.
Serve and enjoy!
