– **Title**: Loaded Chicken and Mashed Potato Bowls
– **Ingredients**:
– 2 large chicken breasts
– 2 cups chicken broth
– 4 large russet potatoes, peeled and cubed
– 1/2 cup milk
– 4 tablespoons butter
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup green onions, chopped
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Optional toppings: crispy bacon bits, additional green onions, extra cheese
– **Instructions**:
1. In a pot, add the chicken breasts and cover them with chicken broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the chicken is cooked through. Remove the chicken, allowing it to cool slightly, then shred it with two forks.
2. In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
3. Add milk, butter, garlic powder, salt, and pepper to the drained potatoes. Mash until creamy and smooth.
4. In a large bowl, layer the mashed potatoes on the bottom. Top with shredded chicken.
5. Sprinkle cheddar cheese on top of the chicken and optionally add crispy bacon bits.
6. Finish with a dollop of sour cream and a sprinkle of chopped green onions.
7. Serve immediately and enjoy your hearty loaded chicken and mashed potato bowls!
Key Ingredients & Substitutions
Russet Potatoes: These are my go-to for mashed potatoes due to their creamy texture once cooked. If you want to try something different, Yukon Gold potatoes are a great option—they’re buttery and flavorful!
Milk: I usually use whole milk for extra creaminess, but you can use any milk you have on hand. Almond milk or oat milk also work, especially if you’re aiming for a dairy-free option.
Butter: Butter adds richness to the mashed potatoes, but you could substitute with olive oil or vegan butter if you’re looking for a healthier or dairy-free choice. Just use a bit less, as it’s a bit more potent.
Frozen Corn: Corn adds sweetness and texture, but feel free to swap it out with other vegetables like peas or green beans if you prefer. Fresh corn will work fine when it’s in season!
Fried Chicken: Store-bought fried chicken saves time, but I love making my own. You could even sub in grilled chicken for a lighter option or baked chicken pieces for fewer calories if that suits your meal plan.
How Do I Make Creamy Mashed Potatoes?
Making creamy mashed potatoes is key to this dish. Here’s how to get that perfect consistency:
- Start by peeling and dicing the russet potatoes, then place them in a pot covered with cold water.
- Bring to a boil and cook until tender—check with a fork around 15-20 minutes.
- Drain well and return them to the pot while they’re still hot to keep moisture at bay.
- Add milk and butter gradually—start with a little, and add more to reach your desired creaminess.
- Use a potato masher or even a hand mixer—just be careful not to over-mix, or they can turn gummy!
How to Make Loaded Chicken and Mashed Potato Bowls?
Ingredients You’ll Need:
For the Mashed Potatoes:
- 4 large russet potatoes
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
For the Loaded Toppings:
- 2 cups frozen corn
- 2 cups fried chicken pieces (store-bought or homemade)
- 1 cup chicken gravy
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes total. You’ll spend around 20 minutes cooking the potatoes and corn, and about 10 minutes assembling your bowls. It’s quick and easy, perfect for a satisfying meal!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Start by peeling and dicing the russet potatoes into even chunks. Place the diced potatoes in a large pot and cover them with cold water. Bring the pot to a boil over medium-high heat and cook the potatoes until they are tender, which should take about 15-20 minutes. You can check their doneness by poking them with a fork; they should be soft and easily pierced.
2. Heat the Corn:
While the potatoes are cooking, grab another small pot and add the frozen corn. Heat it over medium heat, stirring occasionally, until it’s warmed through. This usually takes just a few minutes. Once heated, set the corn aside for later.
3. Make the Mashed Potatoes Creamy:
After the potatoes are done cooking, drain them well to remove all the water. Return the drained potatoes to the pot and add the milk, butter, and a pinch of salt and pepper. Mash everything together until the potatoes are smooth and creamy, or until you reach your desired consistency. Then, set the mashed potatoes aside.
4. Prepare the Chicken Gravy:
In a separate pot, heat the chicken gravy according to the package instructions. Stir occasionally until the gravy is warmed through. This step is quick, just a few minutes depending on the instructions.
5. Assemble the Bowls:
Now comes the fun part! In serving bowls, start by placing a generous scoop of the creamy mashed potatoes at the bottom. On top of the potatoes, layer the warmed corn and then add the fried chicken pieces. Finally, pour the warm chicken gravy over everything for a delicious finish.
6. Garnish and Serve:
For a touch of freshness, sprinkle some chopped parsley over the loaded bowls. This adds a nice pop of color and flavor. Serve immediately and enjoy your hearty loaded chicken and mashed potato bowls!
Can I Use Different Types of Potatoes for This Recipe?
Yes, you can! While russet potatoes provide a fluffy texture, you could also use Yukon Gold for a creamier flavor. Just keep in mind that cooking times may vary slightly based on the type of potato.
Can I Substitute Fresh Corn for Frozen Corn?
Absolutely! If you’re using fresh corn, just cut the kernels off the cob and cook them in boiling water for 3-5 minutes until tender. Drain and then add to your bowls. It’s a great way to add seasonal freshness!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, keep the components separate (mashed potatoes, chicken, corn, and gravy) to maintain their textures. Reheat in the microwave or on the stove until heated through.
Can I Make This Recipe Vegetarian?
Yes, you can! Simply replace the fried chicken with your favorite plant-based alternative or sautéed mushrooms. Also, use vegetable broth instead of chicken gravy to keep the flavors intact while making it vegetarian-friendly.
