Heat Vegetable oil in a large skillet over medium-high heat. Cook Chicken until browned and cooked through, about 8-10 minutes. Shred the chicken.
Prepare Mashed Potatoes according to package directions, adding Butter and Milk.
In a saucepan, whisk together Flour and Chicken broth. Bring to a simmer, stirring constantly, until thickened. Season with pepper. This is your Gravy.
Assemble the bowls: Layer Mashed Potatoes, Corn, shredded Chicken, and top with Gravy and Cheese.
Ingredients
4
1 lb450 gBoneless skinless chicken thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 tbsp15 mLVegetable oil
4 cups950 mLInstant mashed potatoes
4 cups950 mLWater
2 tbsp30 mLButter
1/4 cup60 mLMilk
1 (15 oz) can425 gWhole kernel corn, drained
1/4 cup60 mLAll-purpose flour
3 cups710 mLChicken broth
1/4 tsp1.25 mLBlack pepper
1 cup115 gShredded cheddar cheese
Equipment
Large skillet
Saucepan
Mixing bowl
Whisk
Instructions
Season Chicken with salt and pepper.
Heat Vegetable oil in a large skillet over medium-high heat. Cook Chicken until browned and cooked through, about 8-10 minutes. Shred the chicken.
Prepare Mashed Potatoes according to package directions, adding Butter and Milk.
In a saucepan, whisk together Flour and Chicken broth. Bring to a simmer, stirring constantly, until thickened. Season with pepper. This is your Gravy.
Assemble the bowls: Layer Mashed Potatoes, Corn, shredded Chicken, and top with Gravy and Cheese.
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