Chicken Potato Bowl

Comfort food brought to you in school! Crispy Whole Grain Chicken Poppers, McCain Mashed Potatoes, Baby Corn topped with Chicken gravy and part-skim shredded cheddar cheese for extra flavor!
Nearly 1/2 of SNA districts offer an alternative service venue- other than cafeteria line.
Recipe Image

- Whole Grain Chicken Poppers - 700 pieces

- Corn, Yellow, Cooked - 5 lb + 11 oz

- McCain Mashed Potatoes - 15.6 lbs

- Cheese, Cheddar, Shredded, Reduced Fat - 3 lb + 2 oz


1. Place popcorn chicken on a sheet pan. Bake chicken poppers in a convection oven for 8-10 minutes at 350 F or until internal temperature reaches 165 F.

CCP: Heat to 165 F or higher for at least 15 seconds.

2. Prepare mashed potatoes according to instructions.

3. Steam corn for 5-6 minutes or until reaches an internal temperature of 135 F.

CCP: Heat to 135 F or higher for at least 15 seconds.

4. Scoop approximately 5 oz. (1/2 cup eq) of mashed potatoes into bowl.

5. On top of mashed potatoes, place 1/4 cup corn and 14 chicken poppers.

6. Garnish with 1 oz of shredded cheddar cheese and chicken gravy.

CCP: Place in warmer and hold at 135 F or higher until ready to serve.


Chicken Potato Bowl provides 3 oz eq M/MA, 1 oz eq Grain, 3/4 cup eq starchy vegetable.

425 kcal / 17.9 g Total Fat / 5.75 g Saturated Fat / 0 g Trans Fat / 945 mg Sodium