Potato Chip Chicken Casserole

Crystal ~


This makes a tasty casserole using left over chicken or turkey. It can be made ahead of time, just add the potato chips right before baking. I cook the rice in chicken broth for more flavor, but it is not necessary. This recipe can easily be doubled.

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15 Min
45 Min


2 cups of roasted chicken, cubed
½ cup celery, diced
½ cup cashews, chopped
½ cup sweet onion, chopped
1 tablespoon freshly squeezed lemon juice
1 cup fresh mushrooms, sliced
1 (10.5 ounce) can of cream of chicken, low sodium
1 cup of white or brown rice, cooked (i use long grain rice, but any will do)
¼ teaspoon black pepper
2/3 cup hellmann’s mayonnaise, (do not use low fat or fat-free)
½ cup chicken stock/broth
2-3 cups of potato chips, crushed


1Heat the oven to 350 degrees.
2Grease a 2 quart casserole dish; set aside.
3In a large bowl, combine the first 9 ingredients.
4In a small bowl, mix the chicken broth and mayonnaise together.
5Add mayonnaise mixture to the chicken mixture; mix well. Add the mixture into the prepared casserole dish. Top the chicken mixture with the crushed potato chips.
6Bake for 45 minutes or until hot and bubbly throughout.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American