Name: Chicken Mashed Potato Bowls
Ingredients: 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); 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); 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); 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)

Description

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.

Ingredients

Scale

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)