Chicken and Potato Chip Casserole
Chicken, rice and broccoli covered in melted cheese and crisp potato chips!
Servings 5
Calories 394kcal
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
- ¼ cup water
- Garlic pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, water and pepper.
- Spread the mixture into a lightly greased 9x13 inch baking pan.
- Cover the mixture with cheese and then the crushed potato chips
- Bake for 25-30 minutes or until the potato chips are browned and the casserole is heated through.
Notes
- You can customize this casserole by adding your favorite seasonings or swapping out the vegetables for ones you prefer.
- For extra crunch, consider using kettle-cooked potato chips or adding a layer of French-fried onions on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
Serving: 5g | Calories: 394kcal | Carbohydrates: 7g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 1mg