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KFC Famous Bowl Casserole

A comforting casserole layered with crispy chicken, velvety mashed potatoes, sweet corn, and rich gravy, topped with gooey cheese for a deliciously satisfying dish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, shredded or chopped fried chicken about 1 to 1.25 lb; rotisserie chicken can be used
  • 4 cups mashed potatoes about 2 lbs russets or prepared for ease
  • 1.5 cups frozen corn kernels thawed or fresh from 2 ears
  • 2 cups chicken gravy homemade or good-quality jarred, warm and pourable
  • 2 cups shredded cheddar cheese sharp cheddar or a blend with Monterey Jack
  • 1 tablespoon butter for dotting on top
  • 1 teaspoon garlic powder optional, for the potatoes
  • 0.5 teaspoon smoked paprika optional, for a subtle smoky hint
  • Salt and black pepper to taste
  • 0.5 cups panko breadcrumbs mixed with 1 tablespoon melted butter for a crunchy topping, optional
  • 2 tablespoons chopped fresh parsley for garnish, optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and butter a 9x13-inch baking dish.
  2. If making mashed potatoes from scratch, peel and cube 2 lbs russet potatoes, boil until fork-tender (about 15–18 minutes), drain, and mash with 3 tablespoons butter, 1/3–1/2 cup warmed milk, garlic powder, and salt and pepper to taste.
Making the Filling
  1. Warm the chicken gravy in a saucepan over low heat until pourable.
  2. Toss the shredded fried chicken with about 1/3 cup warmed gravy to keep it moist in the casserole.
  3. Mix the thawed corn with a pinch of salt and a tablespoon of butter if desired.
Assembling and Baking
  1. Spread half of the mashed potatoes evenly across the bottom of the prepared dish.
  2. Scatter the sauced chicken over the potatoes and sprinkle corn evenly on top.
  3. Pour remaining gravy over the corn and chicken, ensuring it integrates without drowning the layers.
  4. Top with remaining mashed potatoes, smooth gently, and cover with shredded cheddar.
  5. If using, sprinkle the panko-butter mixture over the cheese, dot with butter, and bake uncovered for 20–25 minutes until bubbly and golden.
  6. Let the casserole rest for 5–10 minutes before serving and garnish with chopped parsley.

Notes

Tips: Use warm gravy to avoid melting cheese; for the best texture, don’t overmix mashed potatoes; you can use prepared mashed potatoes and jarred gravy for convenience.