Chicken Mashed Potato Bowl Recipes

HOMESTYLE CHICKEN MASHED POTATO BOWLS

Steps:

• Cook the frozen popcorn chicken according to package directions, preferably in the oven or air fryer so they are nice and crispy.
• Meanwhile warm up the canned corn in a small pot over medium heat. Heat the Bob Evans Original Mashed Potatoes according to package instructions and divide into 4 bowls. Warm up the beef gravy according to package instructions as well.
• Top the hot mashed potatoes with ¼ cup of the shredded cheese, ⅓ cup of the corn kernels (drained), and a few strips of the crispy chicken strips. Drizzle the top of the bowl with the hot beef gravy and enjoy!

GREEK CHICKEN AND POTATO BOWL

Steps:

• Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
• Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
• Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
• Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
• Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
• Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
• While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
• Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
• To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

FRIED CHICKEN BOWL

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks.
• Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.

MASHED POTATO-CHICKEN BOWL

Steps:

• Set up 3 bowls to bread chicken. Mix flour, salt and pepper and divide between 2 bowls. Place the 2 eggs in 3rd bowl and whisk. Heat oil in large skillet to fry.
• Dust chicken in first flour bowl. Dip in egg and then bread in the 2nd flour bowl. Put into hot oil to fry. The time it takes to fry will be determined by the size you cut your chicken pieces. Fry until golden brown and cooked throughout (should be 165 degrees).
• While chicken cooks, heat gravy in a small saucepan, cook corn in microwave and leave in the bag to keep it hot. Heat mashed potatoes in the microwave until hot.
• Build in bowls you plan to eat from. Put mashed potatoes on bottom, Then add the corn and chicken and pour desired amount of gravy on top.
• Sprinkle with cheddar cheese and serve.