Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Chicken and Potato Chip Casserole
Chicken, rice and broccoli covered in melted cheese and crisp potato chips!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken, pot pie, pasta
Servings:
5
Calories:
394
kcal
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
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:
5
g
|
Calories:
394
kcal
|
Carbohydrates:
7
g
|
Protein:
9
g
|
Fat:
39
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
19
g
|
Cholesterol:
23
mg
|
Sodium:
148
mg
|
Potassium:
199
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
251
IU
|
Vitamin C:
2
mg
|
Calcium:
191
mg
|
Iron:
1
mg