Ingredients:

  • 24 oz frozen popcorn chicken
  • 1.5 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.5 tsp garlic powder
  • 15 oz canned sweet corn, drained
  • 1 cup sharp cheddar cheese, shredded
  • 2 cups brown gravy
  • 1 tsp cooking oil spray

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange 24 oz frozen popcorn chicken on a baking sheet and spray lightly with oil. Bake 15 minutes until sizzling and golden brown.
  2. While the chicken cooks, place cubed potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, approximately 12 minutes.
  3. Drain the potatoes and mash immediately with butter, milk, and garlic powder until a velvety, lump-free consistency is achieved. Keep covered to retain heat.
  4. In separate small saucepans, warm the brown gravy and the drained sweet corn until simmering. Add a pat of butter to the corn if desired.
  5. To assemble, place a large scoop of mashed potatoes into a bowl. Layer with a portion of sweet corn, followed by the crispy popcorn chicken. Drizzle generously with warm gravy and top with shredded cheddar cheese.