Pay your local Sam's Club a visit between August 29-31, where they will be holding their own demos sharing more information about the Tyson Hunger Heroes Project between the hours of 11-2. See the video below for more details of this great cause and how you can be a part of it!
I've shared with you many times my affinity for Tyson, and I've created a few recipes with their products. It was really special to me to see them support a cause that I can so closely relate to, since our money situation is what brought about my love for cooking and eventually assisted in the creation of this blog. I instantly wanted to be a part of it, and I knew just what I would create with my bag of chicken nuggets!
I remember a few years ago, Big Mama would always ask us to pick up a chicken bowl up the street. She didn't drive, so often she'd call and ask if we were out and about, and if we could bring her one. She loved those things! At one point, long before my food blogger days and before I even really found my love for cooking, we would frequent fast dining and fast food locations. When we started pinching pennies, our eating habits were the first thing that had to be restructured. I had to get creative on the cheap, so often I would recreate some of our favorite fast food meals at home, often making them healthier and even tastier! I wanted to do a copycat recipe, and I instantly thought of Big Mama and her Chicken Bowls. I thought these Tyson Chicken Nuggets would be perfect in this copycat recipe, and the kids would love it. Of course, they didn't let me down!
- 1 bag Tyson Chicken Nuggets
- 4 russet potatoes
- 1/4 cup butter or margarine
- 1/2 cup heavy whipping cream
- salt & pepper to taste
- 1 (15 ounce) can of corn, drained
- 1 packet chicken gravy
- 1 tablespoon Worcestershire sauce
- 1 beef bouillon cube
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
Preheat oven to 400 degrees, following packaging instructions on nuggets.
Rinse and cube the potatoes (you can peel them or boil them with the skins, then peel the skins off - that's what I do!), then fill a pot full of water and boil the potatoes about 20 minutes or until soft.
While potatoes are boiling, put nuggets in the oven for the time specified.
While the chicken is cooking and the potatoes are boiling, heat up your drained canned corn in a saucepan.
Once the potatoes are soft, remove them from heat and drain them. I like to rinse them in cold water, then peel the skins off. If you go this route, just throw them back in the pot once the skins are off, and shake them over high heat for 1-2 minutes until the excess moisture has cooked out.
Mash up the potatoes, adding the butter or margarine and whipping cream. Once mashed to your liking, season to taste with the salt and pepper.
Now quickly make the gravy. When I was little, my mom was always a fan of the semi-homemade types of food. I remember one of my favorites was her mashed potatoes and gravy. She made a delicious brown gravy with mushrooms and try as I might as an adult I couldn't replicate the recipe. I finally asked her for the secret ingredients, and it was none other than brown gravy packets, following the instructions and adding Worcestershire sauce and a beef Bouillon cube! For this meal I opted for the chicken gravy, then adding the Worcestershire sauce and beef Bouillon, omitting the usual mushrooms we add. Just make the gravy packet as the directions list, adding the cube and the sauce while stirring. Once the gravy has thickened remove it from the heat
Once the chicken is done cooking, we're ready to build our bowls! You can make yours whatever size you like. If it's an afternoon snack, a light lunch accompanied with some salad or fruit, or for a heftier dinner.
Start with the potatoes, and top with corn.
Add the nuggets and then the gravy.
Then top with some cheese!
(Oh, don't mind the chip in my bowl! It adds character, right?)
These were definitely a treat!