Description
Enjoy a comforting and easy-to-make KFC-inspired Bowls Casserole featuring crispy popcorn chicken layered with creamy mashed potatoes, sweet corn, melted cheddar cheese, and savory chicken gravy. This hearty casserole brings all the beloved flavors of the famous fast-food bowl into a convenient baked dish perfect for family dinners.
Ingredients
Scale
Chicken
- 1 ½ lb popcorn chicken (frozen or freshly made)
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
- Cook Chicken and Potatoes: Cook the popcorn chicken according to the package directions until golden and crispy. Meanwhile, prepare the instant mashed potatoes following the package instructions.
- Layer Ingredients: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish. Spread the prepared mashed potatoes evenly across the bottom of the dish. Next, layer the drained whole kernel corn over the mashed potatoes, followed by the cooked popcorn chicken spread evenly on top.
- Bake the Casserole: Place the assembled dish in the preheated oven and bake for 15 minutes to warm through the layers and blend the flavors.
- Add Cheese and Gravy: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven for an additional 5 minutes, or until the cheese has fully melted and is bubbly.
- Finish with Gravy: While the cheese melts, heat the chicken gravy on the stovetop or in the microwave until hot. Once the cheese is melted, remove the casserole from the oven and pour the heated gravy evenly over the top before serving.
Notes
- You can substitute homemade mashed potatoes and gravy for a fresh twist.
- Feel free to add other vegetables like peas or diced bell peppers for extra flavor and color.
- For a spicier variation, sprinkle some cayenne pepper or smoked paprika onto the chicken before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
