potato chip chicken casserole
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.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- - 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
How To Make potato chip chicken casserole
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Step 1Heat the oven to 350 degrees.
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Step 2Grease a 2 quart casserole dish; set aside.
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Step 3In a large bowl, combine the first 9 ingredients.
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Step 4In a small bowl, mix the chicken broth and mayonnaise together.
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Step 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.
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Step 6Bake for 45 minutes or until hot and bubbly throughout.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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