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Chicken & Potato Chip Casserole

April 07, 2014

76708 shares
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Chicken and Potato Chip Casserole – chicken, rice and broccoli covered in melted cheese and crisp potato chips!

 I know what you’re thinking? Another recipe for comfort food? It’s spring for goodness sakes. You’re right, somewhere it is spring. But here in Wisconsin, it’s not. We just had another winter storm last Friday! I will admit, the snow is slowly melting and it seems as if we may warm up a bit more this week, but I won’t believe it until I see it AND feel it.

We’re gearing up for another busy week ahead. I don’t know about you, but when it comes to dinner during the week, I need something quick. After I get off of work, I pick the kids up from daycare and head home. Here’s what our typical week night looks like:

5:15 pm: Arrive home and start dinner (no time to change into comfy clothes, just start dinner)
5:45 pm: Eat dinner
6:15 pm: Bath time
6:45 pm: Kids free time play (Me- clean up from baths, get clothes, bags, etc. ready for the next day)
7:00 pm: Small snack and drink
7:15 pm: Brush teeth
7:20 pm: Read books
7:40 pm: Prayers
7:45 pm: Lights out

I seriously have about 30 minutes to prepare a meal in the evening. Are your evenings like this, too? I often wonder how other families do it? I am moving nonstop from the time I get home from work until about 8:00 pm or so. The next day I wake up at 5:00 am – the kids at 6:00 am and we do it all over again. There are some mornings I actually prep for dinner, getting out my seasonings, etc. in the morning and set things out on the counter so everything is ready to go when I get home.

When do I have time to blog everyone asks me. You know, I’m not quite sure. Many of my food photos actually need to be taken in the evening. Winter is a huge challenge because it’s dark by the time we get home. No natural light to be found. Most of the time when I do take my pictures the food is sitting right in front of me on the table ready to be eaten. I think I’ve mentioned before – I actually DO eat the food I post on the blog. If I prepared it, I’m eating it. If it’s really good, I post it. So when I say these recipes are tried and true, they really are.

This Chicken & Potato Chip Casserole isn’t the healthiest dish in the world, but that may be why it tastes so darn good. It’s quick because it uses Rotisserie chicken.

I think the best part about this casserole is mixing all of the ingredients together in a bowl. You got some chicken, throw it in. You got some broccoli, throw it in. Once it’s mixed all together, transfer it to a lightly greased baking dish.

Then cover the mixture with shredded cheese and crushed potato chips! I ate the ones that fell off of the top, I’ll admit it. Did you notice this recipe doesn’t call for salt? You don’t need it. With the chips, rice, cheese and soups, there’s plenty. Trust me.

Put the casserole into a 400 degree oven for about 30 minutes or until the chips start to brown and the casserole is heated through. It’s looking good, isn’t it?

This is chicken & potato chip casserole is the ultimate comfort food. Definitely not a dish I prepare weekly or even monthly because of the calories, but when we do eat it, we thoroughly enjoy it. Of course we do. It’s comfort food! Now excuse me while I get to cleaning up, and baths, and teeth brushing, and books. . .

Chicken & Potato Chip Casserole

Chicken and Potato Chip Casserole - chicken, rice and broccoli covered in melted cheese and crisp potato chips!
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Chicken, rice and broccoli covered in melted cheese and crisp potato chips!

  • Author: Sara

Ingredients

  • 2 cups chopped, cooked chicken meat (I use Rotisserie)
  • 1 (5.5 ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
  • 1 (10.75 ounce) can condensed Cream of Chicken & Mushroom soup
  • 1 (10.75 ounce) can condensed Cream of Celery soup
  • 2 cups finely chopped broccoli florets
  • 2 tablespoons minced onions
  • 1 tablespoon lemon juice
  • 1 cup shredded Cheddar cheese
  • 2 cups crushed potato chips
  • 1/4 cup water
  • Garlic pepper to taste

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, water and pepper.
  3. Spread the mixture into a lightly greased 9×13 inch baking pan.
  4. Cover the mixture with cheese and then the crushed potato chips
  5. Bake for 25-30 minutes or until the potato chips are browned and the casserole is heated through.

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  1. Evelyn @ My Turn for us says

    April 18, 2014 at 6:42 am

    Pinning and Sharing at this week’s most viewed Link at Freedom Fridays!! Whoo Hoo!! Thanks for sharing!

    Hugs and Happy Easter

    Reply
    • Sara says

      April 19, 2014 at 11:11 pm

      Whoo Hoo is right! Thanks so much, Evelyn!

      Reply
  2. Jamie @ Love Bakes Good Cakes says

    April 19, 2014 at 5:41 pm

    Thanks so much for sharing at Freedom Fridays – you are featured this week! 🙂

    Reply
  3. Raegan says

    May 27, 2014 at 11:05 am

    This looks great, it is on the menu for this week, and if we love it as much as you do it will go on my blog, with a link back to you!
    http://raeganmirickfoodblog.blogspot.com/

    Reply
    • Sara says

      May 27, 2014 at 1:04 pm

      Sounds great, Raegan! I sure hope you enjoy it!

      Reply
  4. Sheyanne says

    June 24, 2014 at 9:10 pm

    Found this on Pinterest. I made it tonight and it was delicious. Thank you for a quick and easy recipe!

    Reply
    • Sara says

      June 24, 2014 at 10:59 pm

      I’m so glad you enjoyed it, Sheyanne!

      Reply
  5. Kesha says

    August 10, 2014 at 10:22 pm

    Found this recipe on Pinterest and made it tonight for dinner. Absolutely delicious!!! Thanks for sharing!!

    Reply
    • Sara says

      August 11, 2014 at 11:53 am

      I’m so glad you liked it, Kesha!

      Reply
  6. Jess says

    August 13, 2014 at 12:43 pm

    Did you use three cans of condensed soup? Cream of chicken cream of mushroom and cream of celery…or is there a cream of chicken. sunroom that I don’t know about?

    Reply
    • Sara says

      August 13, 2014 at 5:15 pm

      Hi Jess! Yes, there is a Cream of Chicken & Mushroom soup. I get the Campbell’s brand. Good luck!

      Reply
      • Heather says

        October 5, 2014 at 7:36 pm

        About how much did this make? I’m trying decide if I need to double the recipe for my hearty eating family of 6.

        Reply
        • Sara says

          October 5, 2014 at 9:08 pm

          Heather, we had enough leftovers for two days for our family of 4, but you could always just make a 13×9 inch pan and then halve the recipe and use an 8×8 inch pan if you think it may not be enough. Good luck!

          Reply
  7. becky says

    October 19, 2014 at 12:49 am

    Can I use either 2 cans of the cream of chicken or celery to replace the mushroom. I’m not a fan of that one.

    Reply
    • Sara says

      October 19, 2014 at 1:12 pm

      Becky, yes I think either would be fine!

      Reply
  8. Carole says

    February 2, 2015 at 1:55 pm

    I love potato chips! I’m really, sorta, actually addicted to them! I’m going to have to try your recipe! Stopping by from Saturday Dishes linky party and pinning to Pinterest.

    Reply
  9. Debbie D says

    January 3, 2016 at 10:44 pm

    This was delish!!! Have you ever put the leftovers in the freezer?? Do you think it will freeze well?

    Reply
    • Sara says

      January 4, 2016 at 7:51 pm

      It would probably be just fine if you omitted the chips for freezing and added them in when you were ready to eat! Let me know if you try it!

      Reply
  10. Angela says

    January 9, 2016 at 11:34 am

    I have made this before & loved it. I got the stuff to make it again but forgot & got frozen broccoli florets instead of fresh. Do you think I’d need to alter the recipe or cook time at all for frozen, or cook them first?

    Reply
    • Sara says

      January 10, 2016 at 9:56 pm

      I’d steam them for a few minutes first if you’re using fresh. The oven temp may not be hot enough to really cook them through in time.

      Reply
  11. Bridget says

    March 6, 2017 at 1:48 pm

    What a great recipe! Trying it tonight. Thanks 🙂

    Reply
  12. Amanfa says

    May 20, 2018 at 4:39 pm

    Anyone use chicken breast instead of rotisserie? I forgot the rotisserie so had to boil breast. If so how did you season the chicken after shredding?

    Reply
  13. Lori says

    July 12, 2018 at 12:33 am

    Had to make this again. It’s so good everyone loves it. Easy to make and delicious.

    Reply
    • Sara says

      July 18, 2018 at 2:37 pm

      This casserole is a family-pleaser for sure! Thanks for the comment, Lori!

      Reply
  14. Anonymous says

    July 15, 2018 at 12:56 pm

    I don’t like the broccoli and think it could be left out. I wonder if this same recipe could be made with Tuna?

    Reply
    • Sara says

      July 18, 2018 at 2:35 pm

      I think you could definitely sub tuna for the chicken!

      Reply
  15. Donna says

    July 18, 2018 at 1:20 pm

    I was wondering what I could use instead of cream of celery soup ,, none of us like celery at all

    Reply
    • Sara says

      July 18, 2018 at 2:33 pm

      Hi Donna! You could just use two cans of the cream of chicken. It should be just fine!

      Reply

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Hi, I'm Sara!

I’m a Mid-Western girl with a Type A personality who lives to entertain. I believe it’s the special touches that make all the difference when it comes to family, home and a happy life. Read more

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