Chicken Mashed Potato Bowls

 

 

 

 

 

 

 

 

 

 

 

This is my go-to comfort food when I’m in a hurry but still want something that tastes like Mom used to make. So, I grab my favorite store-bought ingredients and whip up the most comforting meal.  Who could resist creamy mashed potatoes topped with breaded chicken, cheese, corn, and gravy. This is one delicious meal!

Chicken Mashed Potato Bowls

2 cups mashed potatoes: Bob Evans refrigerated microwaveable

6 ounces cooked chicken nuggets, I like Tyson’s or Bare

1/2 cup of your favorite jar or packet of chicken or turkey gravy

1/2 cup sweet corn, frozen or canned

1/4 cup shredded Colby-Jack cheese

¼ cup Mozzarella for the top

Salt and pepper to taste

 

First make your chicken nuggets. Or use breaded strips and cut them into chunks. I like to use my air fryer but oven baked is just as good.

 

 

 

 

 

 

 

 

 

 

While the chicken cooking, make the gravy in a small saucepan over low heat. I like the Lipton gravy packet best but you can use a jar of Heinz gravy.  

 

 

 

 

 

 

 

 

 In another saucepan heat up the corn. Or you can put it in a bowl in the microwave. You can use frozen or canned sweet corn.

Next gather all your ingredients and begin the process of putting it together.

 

 

 

 

 

 

 

 

 

 

 

 

First spoon a cup of mashed potatoes in a bowl and spread around the sides, making a well in the bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 Next, add some corn in and around the well. Then add a handful of cheese on top of the cheese.  Use as much as you want.

 

 

 

 

 

 

 

 

 

 

 

Now add the Nuggets and sprinkle the mozzarella on top.  Follow with a spoonful of gravy over the top and season with salt and pepper if more is needed.

 

 

 

 

 

 

 

 

 

 

 

 

Place in the microwave for 30-40 seconds to melt cheese.  Serve!

 TIPS

Any mashed potatoes will do! I like to use garlic mashed potatoes to change it up a little. If you have left over mashed potatoes from the previous night’s dinner this is a great way to use them.

 

 

 

 

 

 

 

 

 

Cook the chicken nuggets according to their package directions. I like to air-fry them so they're crispy!

 

 

 

 

 

 

 

 

 

 

 

 

You can also use brown gravy for this recipe.  So good!  

 

 

 

 

 

 

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Strawberry Cream Handpies

Cream Hand Pie

I went to McDonalds the other day and felt like something sweet after my Big Mac meal with fries and a diet coke.  I know I know….how could I?   I usually don’t get dessert but I saw strawberry cream pies on that sign while I was waiting for my turn to go through the drive thru and thought, I really should try one. Not for me.  For the sake of the blog.  For research. So I ordered one and I ate it.  I thought they were pretty good and wondered if I could make them at home.  So after some more thought I realized I needed to try another one to make sure I had the flavors down right?  Again, strictly for research.  So here is my version of Mickey D’s strawberry cream pie that I think is even better.  All in the name of research.

Strawberry Cream Hand Pies

2 packages refrigerated Pie Crust 

2 cups finely chopped fresh or frozen strawberries* 

1 teaspoon sugar

8 ounces cream cheese, softened

1 whole egg, beaten

4 tablespoons sugar, divided

1 teaspoon vanilla extract

1 egg white, beaten

 Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Mix 1 teaspoon of sugar with chopped strawberries and set  aside. 

* You can also use seedless strawberry jam or preserves with this recipe, just skip the sugar.

In a medium bowl, mix together egg, cream cheese, remaining sugar, and vanilla. Mix until fluffy.   

Unroll your pie crust onto a lightly floured surface and cut into 12 rectangles (6 per sheet of dough). Cut a slit into only 6 of the rectangles. Brush a little beaten egg white along the edges.

Scoop a spoonful of cream cheese filling next to a spoonful of the strawberry mixture onto each of the 6 rectangles without the slit. Keep filling away from edges you brushed with water.

Cover each filled rectangle with a rectangle that has the slit and pinch together the edges. Brush lightly with egg white and sprinkle with a little extra sugar. Bake for 10-12 minutes or until slightly browned.



















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