01 -
Bring water to a boil and prepare instant mashed potatoes according to package directions, adding extra butter and a splash of milk for creaminess.
02 -
Air fry or bake frozen popcorn chicken at 400°F (200°C) for 8–10 minutes, or until golden and crispy.
03 -
Warm canned corn in a saucepan or microwave. Drain thoroughly and pat dry with paper towels to avoid excess moisture.
04 -
Prepare brown gravy from packets by whisking continuously while bringing to a boil to prevent lumps.
05 -
Spoon mashed potatoes into serving bowls. Scatter corn around edges, pile chicken in the center, and pour gravy over the top. Immediately sprinkle shredded cheddar cheese to melt with residual heat.