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)
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!
Sugar: 5g
:
Calcium: 275mg
Calories: 726kcal
Carbohydrates: 67g
Cholesterol: 132mg
Fat: 37g
Fiber: 5g
Iron: 4mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 4g
Potassium: 1615mg
Protein: 33g
Saturated Fat: 17g
Sodium: 608mg
Trans Fat: 1g
Vitamin A: 1000IU
Vitamin C: 21mg
