Microwave mashed potato bowl with chicken and gravy
Fluffy mashed potatoes, sweet corn, chicken, gravy and cheddar layered in one bowl, the fast-food favorite made at home for about two dollars.
- 12 min total
- 8 min hands-on
- Anyone can make this
- Serves 1
- About $2.06 a serving
- 500 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- ⅔ cup instant mashed potatoes
- 2 tsp butter
- 2 tbsp milk
- ¼ cup canned corn, drained
- ¾ cup canned chicken breast, drained
- 1 tbsp brown gravy mix
- ¼ cup shredded cheddar
From your pantry
- ¾ cup water
- 1 pinch salt
Each serving has about 500 calories, 32 g protein, 46 g carbs and 21 g fat, and costs about $2.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
½ cup of the water in the kettle.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Stir the hot water, potato flakes, butter, milk and salt together in a microwave-safe bowl until fluffy.
Dolly’s tip: Too stiff? Add hot water a spoonful at a time. Too loose? Stir in a few more flakes.Scatter the corn and chicken over the potatoes, cover with a paper towel, and microwave 1½ minutes until steaming.
Timer: 1 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the gravy mix into the last ¼ cup of water, cold, in a mug until no lumps are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Always start gravy mix in cold water. Stirred into hot water it turns lumpy.Microwave the gravy 30 seconds, , then 30 seconds more, until it bubbles and .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 30 sec
Pour the gravy over the bowl and sprinkle the cheddar on top.
Microwave 20 seconds to the cheese and eat it hot.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 20 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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