Chicken Mashed Potato Bowls

What the heck are these?

So I was standing in my kitchen one night, staring into the fridge wondering what to make with leftover rotisserie chicken, when it hit me – those KFC Famous Bowls but WAY better because homemade. These Chicken Mashed Potato Bowls are basically comfort food heaven in a dish: creamy mashed potatoes topped with juicy chicken, sweet corn, melty cheese, and smothered in gravy. It’s like all the best parts of a Sunday dinner piled into one glorious bowl. My family literally fights over these now, and my brother-in-law (who claims he “doesn’t do leftovers”) actually called dibs on the extras last time I made them.

Why You’ll Love This Recipe

Trust me, this isn’t just another chicken and potato dish:

• It’s the ultimate clean-out-the-fridge meal that somehow feels like a treat
• Everything can be prepped ahead, so it’s perfect for busy weeknights
• Kids absolutely demolish these (even the picky ones who “don’t like things touching”)
• Each person can customize their own bowl with toppings they love
• They’re hearty enough for the hungry people in your life but can be portioned smaller too
• You can go fancy with homemade everything or take ALL the shortcuts (rotisserie chicken, instant potatoes, packet gravy – I won’t tell)
• The textures are just chef’s kiss – creamy, crunchy, tender, all in one bite

The Good Stuff You’ll Need

For the Mashed Potatoes:

• 2½ pounds russet potatoes (about 4-5 big ones), peeled and chunked
• 4 tablespoons butter (the real stuff, not that weird margarine)
• ⅓ cup milk (more if you like ’em looser)
• 2 tablespoons sour cream (the secret to next-level potatoes)
• Salt and pepper (be generous here)
• Optional: 2 cloves garlic, minced (for garlic mashed, which is ALWAYS better)

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs (thighs have more flavor, just saying)
• 2 tablespoons olive oil
• 1 teaspoon paprika (smoked if you have it)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper
• OR just use a rotisserie chicken and shred that baby up (I do this at least half the time)

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
• 1 tablespoon Worcestershire sauce (don’t skip this!)
• ½ teaspoon dried thyme
• Salt and pepper
• OR use packet gravy if that’s your jam (I’ll never tell)

For Assembly:

• 1 cup frozen corn, thawed (or canned, drained)
• 1 cup shredded cheddar cheese (get the good stuff that you grate yourself)
• 4 tablespoons chopped green onions
• Optional: crispy fried onions from the can (you know, the green bean casserole ones)

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Let’s Do This

The Potatoes (30 minutes):

1. Throw your potato chunks in a big pot of cold water (starting with cold water is KEY). Add a good pinch of salt.
2. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-20 minutes. If you can stab ’em easily, they’re done.
3. Drain really well. Nobody likes watery mashed potatoes.
4. Put the pot back on low heat for a minute with the drained potatoes to evaporate any extra moisture. (Seriously, this little trick makes a difference.)
5. Add the butter and mash everything together. I like to use a potato masher because I’m not fancy, but you could use a ricer if you want them super smooth.
6. Pour in the warm milk gradually while stirring (cold milk is a no-no). Add the sour cream, salt, and pepper. If you’re doing garlic mashed, throw that in too. Taste and adjust seasonings because bland potatoes are a crime.
7. Cover and keep warm while you deal with everything else.

The Chicken (if not using rotisserie) (20 minutes):

1. Cut chicken into bite-sized pieces. Season with paprika, garlic powder, onion powder, salt, and pepper. Toss it all together.
2. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
3. Add the chicken in a single layer (work in batches if needed – crowding is bad). Let it sit undisturbed for a few minutes to get some color, then stir occasionally until cooked through, about 6-8 minutes total.
4. Set aside and keep warm. If using rotisserie chicken, just shred about 3 cups worth and skip all this.

The Gravy (10 minutes):

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about a minute until it smells a bit nutty. This is a roux, and it’s the base of all good gravies!
3. Slowly pour in the chicken broth while whisking constantly to avoid lumps. Nobody wants lumpy gravy.
4. Add the Worcestershire sauce and thyme. Bring to a simmer and cook until thickened, about 5 minutes. It should coat the back of a spoon.
5. Season with salt and pepper to taste. Keep warm until ready to use.

Assembly Time:

1. Grab some bowls (deeper is better than shallow).
2. Start with a generous scoop of those beautiful mashed potatoes. Make a little well in the center.
3. Add a portion of chicken on top.
4. Sprinkle with corn, then cheese.
5. Drizzle (or pour, no judgment) warm gravy over everything.
6. Finish with green onions and crispy onions if using.
7. Serve immediately while everything’s hot and the cheese gets all melty from the gravy.

Serving Suggestions

• Set up a “bowl bar” and let everyone build their own. It’s fun and eliminates complaints!
• Need a veggie? Add some steamed broccoli or peas to the mix.
• These are filling on their own, but a simple side salad with vinaigrette cuts through the richness perfectly.
• For game days or casual gatherings, make mini versions in ramekins.
• Hot sauce on the side is never a bad idea. Just saying.

Switch It Up

Keep things exciting with these twists:

• Tex-Mex Bowl: Season the chicken with taco seasoning, use pepper jack cheese, add black beans and corn, and top with salsa and avocado.
• Buffalo Style: Toss the chicken in buffalo sauce, use blue cheese instead of cheddar, drizzle with ranch, and top with celery bits.
• Thanksgiving Bowl: Use turkey, add stuffing, swap the corn for cranberry sauce, and use turkey gravy.
• Loaded Baked Potato Bowl: Mix bacon bits into the mashed potatoes, top with extra cheese, sour cream, and chives.
• Barbecue Bowl: Toss the chicken in BBQ sauce, use cheddar, add corn and coleslaw on top.
• Vegetarian Option: Replace chicken with roasted chickpeas or black beans seasoned the same way, use vegetable broth for the gravy.

Make-Ahead and Storage Tips

• Mashed potatoes can be made a day ahead. Reheat with a splash of milk while stirring.
• Chicken can be cooked 2-3 days ahead and refrigerated.
• Gravy can be made ahead and reheated (might need a splash of broth to thin it).
• Store assembled bowls (if you somehow have leftovers) for up to 3 days in the fridge.
• To reheat: Microwave for 2-3 minutes, stirring halfway through. Add a splash of milk or broth if things look dry.
• These bowls don’t freeze well assembled, but you can freeze the components separately.

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Questions People Actually Ask

Q: Can I use instant mashed potatoes?
A: Look, I’m not the potato police. If you’re short on time, go for it! Just make them a little thicker than the package says since they’ll get some gravy on top.

Q: How do I make this gluten-free?
A: Use cornstarch instead of flour in your gravy (about half the amount). Everything else is naturally gluten-free, but always check your store-bought items like broth.

Q: My kids hate mashed potatoes. What else can I use?
A: First, are you sure they’re your kids? Just kidding! Try mac and cheese as the base instead. It’s technically a “mac bowl” then, but it’s still delicious.

Q: Can I make this in advance for a potluck?
A: Keep components separate and set up a “bowl bar.” Bring the potatoes and gravy in slow cookers to keep warm, and the rest in containers for people to build their own.

Q: Is there a way to make this healthier?
A: Sure! Use cauliflower mash instead of potatoes, Greek yogurt instead of sour cream, turkey instead of chicken, and load up on extra veggies. But honestly, sometimes you just need comfort food as intended!

Q: Can I use leftover roast chicken?
A: Absolutely! That’s actually perfect because it already has great flavor. Just shred it up and warm it slightly before adding to your bowls.

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