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Recipe for Popcorn Chicken and Mashed Potato Bowl

Homestyle popcorn chicken and mashed potato bowl recipe with cheese, corn, and gravy developed by the California Culinary Centers for school food service and menu planning.

Popcorn chicken and mashed potatoes with gravy

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 1 gallon and 2 quarts of mashed potatoes, 1 gallon and 2 quarts of corn, and 12 pounds and 1 ounce of popcorn chicken for 50 servings: 16 ounce bowl filled with ½ cup mashed potatoes, ½ cup corn, ¼ cup gravy, and 3.85 ounces of popcorn chicken.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 12 pounds edible portion or 14 pounds and 13 ounces as purchased fresh, russet potatoes, ½ inch cubed, ready-to-use, peeled or whole unpeeled
  • 1 gallons and 2 quarts milk, low-fat, 1 percent
  • ¼ cup white, ground pepper
  • ½ cup fresh garlic, minced
  • 9 pounds and 2 ounces frozen, whole kernel corn (U.S. Department of Agriculture [USDA] food item)
  • 12 pounds and 1 ounce frozen, chicken popcorn bites, 3.85-ounces per serving
  • 1½ cups and 1 tablespoon gravy, instant powder mix
  • 2 quarts and 3 cups water
  • 12.5 ounces or 3 cups and 2 tablespoons yellow, cheddar cheese, reduced fat, shredded (USDA food item)

Directions

  1. Preheat convection oven to 350°F or conventional oven to 375°F.
To Prepare Mashed Potatoes
  1. Boil 10 gallons of water in a tilt skillet.
  2. If using fresh whole potatoes, wash, peel, and cube.
  3. Add ready-to-use potatoes in tilt skillet and reduce heat to a simmer for 20 minutes or until fork tender.
  4. Heat milk, garlic, and pepper in large saucepan.
  5. Drain potatoes. Place potatoes in tilt skillet. Slowly add milk, garlic, and pepper mixture.
  6. Mash potatoes gently with potato masher until texture is creamy. Set aside in a warmer. Critical Control Point (CCP): Hold at an internal temperature of 135°F or higher.
To Prepare Corn
  1. Place frozen corn in one–12 inch by 20 inch by 4 inch steam table pan for 50 servings. Bake for 30 minutes.
To Prepare Popcorn Chicken
  1. Place baking pan liner on two–12 inch by 20 inch by 2 inch baking pans. Place frozen popcorn chicken bites, single layer on pans. Bake uncovered for 7 minutes. CCP: Heat to an internal temperature of 165°F for 15 seconds.
To Prepare Gravy
  1. Heat up water and instant gravy mixture in large saucepan. Whisk gravy until smooth. CCP: Cook to internal temperature of 135°F or higher.
To Assemble
  1. Place ½ cup or number 8 scoop of mashed potato in 16 ounce microwave safe bowl or similar size container.
  2. Place ¼ cup or number 16 scoop of gravy on top of mashed potato.
  3. Place ½ cup or number 8 scoop of corn on top of the gravy and mashed potato mixture.
  4. Place 3.85 ounces or approximately 12 pieces of popcorn chicken on top of the corn.
  5. Sprinkle one tablespoon of cheddar cheese on top of the chicken.
  6. Cover with a lid and hold in a warmer. CCP: Hold at an internal temperature of 135°F or higher.
  7. Serve ½ cup of mashed potatoes, ½ of cup corn, ¼ of cup gravy, and 3.85 ounces of popcorn chicken for each serving.

Nutritional Analysis

  • Calories, in K calories: 538
  • Carbohydrates, in grams: 63.90
  • Protein, in grams: 27.20
  • Saturated fat, in grams: 4.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 21.20
  • Sodium, in milligrams: 580.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 3 gallons of mashed potatoes, 3 gallons of corn, and 24 pounds and 2 ounces of popcorn chicken for 100 servings: 16 ounce bowls filled with ½ cup mashed potatoes, ½ cup corn, ¼ cup gravy, and 3.85 ounces of popcorn chicken.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 24 pounds edible portion or 29 pounds and 10 ounces as purchased fresh, russet potatoes, ½ inch cubed, ready-to-use, peeled or whole unpeeled
  • 3 gallons milk, low-fat, 1 percent
  • ½ cup white, ground pepper
  • 1 cup fresh garlic, minced
  • 18 pounds and 4 ounces frozen, whole kernel corn (U.S. Department of Agriculture [USDA] food item)
  • 24 pounds and 2 ounces frozen, chicken popcorn bites, 3.85-ounces per serving
  • 3 cups and 2 tablespoons gravy, instant powder mix
  • 5 quarts and 2 cups water
  • 1 pound and 9 ounces or 1 quart and 2¼ cups yellow, cheddar cheese, reduced fat, shredded (USDA food item)

Directions

  1. Preheat convection oven to 350°F or conventional oven to 375°F.
To Prepare Mashed Potatoes
  1. Boil 10 gallons of water in a tilt skillet.
  2. If using fresh whole potatoes, wash, peel, and cube.
  3. Add ready-to-use potatoes in tilt skillet and reduce heat to a simmer for 20 minutes or until fork tender.
  4. Heat milk, garlic, and pepper in large saucepan.
  5. Drain potatoes. Place potatoes in tilt skillet. Slowly add milk, garlic, and pepper mixture.
  6. Mash potatoes gently with potato masher until texture is creamy. Set aside in a warmer. Critical Control Point (CCP): Hold at an internal temperature of 135°F or higher.
To Prepare Corn
  1. Place frozen corn in two–12 inch by 20 inch by 4 inch steam table pan for 100 servings. Bake for 30 minutes.
To Prepare Popcorn Chicken
  1. Place baking pan liner on four–12 inch by 20 inch by 2 inch baking pans. Place frozen popcorn chicken bites, single layer on pans. Bake uncovered for 7 minutes. CCP: Heat to an internal temperature of 165°F for 15 seconds.
To Prepare Gravy
  1. Heat up water and instant gravy mixture in large saucepan. Whisk until smooth. CCP: Cook to internal temperature of 135°F or higher.
To Assemble
  1. Place ½ cup or number 8 scoop of mashed potato in 16 ounce microwave safe bowl or similar size container.
  2. Place ¼ cup or number 16 scoop of gravy on top of mashed potato.
  3. Place ½ cup or number 8 scoop of corn on top of the gravy and mashed potato mixture.
  4. Place 3.85 ounces or approximately 12 pieces of popcorn chicken on top of the corn.
  5. Sprinkle one tablespoon of cheddar cheese on top of the chicken.
  6. Cover with a lid and hold in a warmer. CCP: Hold at an internal temperature of 135°F or higher.
  7. Serve ½ cup of mashed potatoes, ½ of cup corn, ¼ of cup gravy, and 3.85 ounces of popcorn chicken for each serving.

Nutritional Analysis

  • Calories, in K calories: 538
  • Carbohydrates, in grams: 63.90
  • Protein, in grams: 27.20
  • Saturated fat, in grams: 4.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 21.20
  • Sodium, in milligrams: 580.20

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 50 or yield 100–16 ounce bowls filled with ½ cup mashed potatoes, ½ cup corn, ¼ cup gravy, and 3.85 ounces of popcorn chicken.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2.25 ounce equivalents meat/meat alternate
  • 1 cup vegetables (starchy)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen, whole kernel corn
  • Yellow, cheddar cheese, reduced fat, shredded

Recipe Roots (Flavor Profile)

  • American classic

Preparation Time

  • Preparation time: 10 minutes for 50 servings and 15 minutes for 100 servings.
  • Cook time: 40 minutes for 50 servings and 45 minutes for 100 servings.
  • Assembly time: 15 minutes for 50 servings and 25 minutes for 100 servings.

Critical Control Point (CCP)

  • CCP: Hold mashed potatoes at an internal temperature of 135°F or higher.
  • CCP: Heat popcorn chicken to an internal temperature of 165°F for 15 seconds.
  • CCP: Cook gravy to internal temperature of 135°F or higher.
  • CCP: Hold popcorn chicken bowls at an internal temperature of 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Friday, June 16, 2023
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