Description
A comforting and easy-to-make KFC-inspired Bowl Casserole that layers creamy mashed potatoes, sweet corn, crispy popcorn chicken, and melted cheddar cheese, all topped with savory chicken gravy. Perfect for a family meal with minimal prep and quick baking time.
Ingredients
Scale
Chicken Layer
- 1 ½ lb popcorn chicken (frozen or freshly made)
Mashed Potatoes
- 2 envelopes instant mashed potatoes (prepared according to package instructions)
Vegetables
- 31 oz can whole kernel corn, drained
Cheese
- 2 cups shredded cheddar cheese
Gravy
- 12 oz chicken gravy
Instructions
- Prepare the Chicken and Potatoes: Cook the popcorn chicken according to the package directions until crispy and fully cooked. While the chicken cooks, prepare the instant mashed potatoes following the package instructions for a creamy consistency.
- Assemble the Casserole: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish. Spread the prepared mashed potatoes evenly across the bottom of the dish to form the first layer. Evenly layer the drained whole kernel corn over the mashed potatoes, then top with the cooked popcorn chicken to create the final savory layer.
- Bake the Casserole: Place the assembled dish in the preheated oven and bake for 15 minutes to heat through and blend the flavors.
- Add Cheese and Finish Baking: After 15 minutes, evenly sprinkle the shredded cheddar cheese over the casserole. Return the dish to the oven and bake for an additional 5 minutes until the cheese is completely melted and bubbly.
- Prepare Gravy and Serve: While the casserole finishes baking, heat the chicken gravy on the stovetop or microwave until warm. Once the casserole is done, remove it from the oven and pour the heated chicken gravy evenly over the top. Serve warm and enjoy a deliciously layered comfort meal.
Notes
- For extra crispiness, consider baking the popcorn chicken separately until crunchy before layering.
- You can substitute cheddar cheese with a cheese blend for a richer flavor.
- Use low-sodium chicken gravy to reduce salt intake.
- Frozen corn can be used instead of canned corn; just thaw and drain well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
