Hank’s Famous Chicken Bowls
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by Hannah McClure At some point in my life, I went from drive-throughs and dining out to realizing home cooked meals truly are just an all-around better way to have a meal. Especially when my boys get involved in the process of making those meals. Each seems to have their favorite. This one is my middle son’s favorite and one that is easily adapted to go all the way homemade or substitute with store bought. This recipe is for 6 Chicken Bowls.
- 36-48 pieces of popcorn style chicken (homemade or store bought)
- 6 medium Russet potatoes (washed)
- 4 tablespoons butter
- 4 oz. cream cheese
- ¼ cup whole milk
- 2 cups sharp cheddar
- 2 cups creamed corn (heated through)
- Salt and pepper to taste
Step one: prepare homemade or store-bought popcorn chicken according to recipe directions
Step two: While chicken is cooking, prepare mashed potatoes as follows:
- In an Instant Pot, put down wire trivet and 1-1 1/2 cups water.
- Take each potato and poke holes gently around the potato with a fork.
- Place a single layer of potatoes on the trivet and close instant pot lid.
- Place valve to “seal” and secure your lid shut.
- Cook potatoes on Manual settings for 14 minutes. Allow pressure to release naturally.
- Once pressure is down, carefully remove lid. Pull your potatoes out using tongs.
- Place all potatoes in a medium mixing bowl. Add in butter, cream cheese, and whole milk.
- Mash potatoes and all ingredients to the consistency you desire. (We enjoy our mashed potatoes with some lumps.)
Step three: Layer mashed potatoes, warmed cream corn, 6-8 pieces of popcorn chicken, and top with cheddar cheese.
Serve chicken bowls warm and enjoy!!!
- If you desire more than 8 pieces of popcorn chicken, simply add to the quantity you prepare. Each person in our family likes different amounts of each food in their bowls. Adjust the amounts of each food to your liking.
- No instant pot? Simply prepare potatoes by chopping them into small cubes and boiling in a pot of water till tender. Drain water and rinse and then add butter, cream cheese, and milk and mash to desired consistency.
Originally published in the August/September 2022 issue of Backyard Poultry and regularly vetted for accuracy.