Sunny's Loaded Disco Fries

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 2 to 4 servings
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1 rotisserie chicken, white and dark meat shredded (no skin or bones)

3 cups chicken stock 

2 tablespoons butter 

2 tablespoons olive oil 

1 Vidalia onion, chopped 

Kosher salt and freshly ground black pepper 

2 tablespoons grainy Dijon mustard 

1/2 teaspoon red chile flakes 

10 to 12 sprigs fresh thyme, leaves chopped 

2 cloves garlic, sliced 

2 tablespoons all-purpose flour 

One 28-ounce bag frozen crinkle fries

1/2 cup chopped fresh parsley

2 to 3 cups shredded provolone and mozzarella cheese blend 

6 strips crisp-cooked bacon, chopped 

4 scallions, white and green parts, chopped


  1. In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.
  2. In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes.
  3. Meanwhile, fry the crinkle fries according to the package instructions.
  4. Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions.
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