Potato Chip Chicken Casserole
A creamy, crunchy casserole that pairs tender chicken with buttery potato chips, celery, green onions, and a savory mushroom‑mayonnaise sauce—perfect for a comforting family dinner.
Ingredients
Instructions
- Bake or cook chicken as desired and cut into bite‑size pieces.
- In a bowl, combine the chicken, chopped green onions, chopped celery, chopped hard‑boiled eggs, almond slivers, cream of mushroom soup, and mayonnaise.
- Place half of the crushed potato chips at the bottom of a baking dish,{space} 1/2 cup?
- Layer the chicken mixture over the chips.
- Top with the remaining crushed potato chips.
- Bake at 350°F until hot, about 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth to the mixture. If you want a crunchier topping, use kettle-cooked potato chips. Substitute Greek yogurt for mayonnaise for a lighter option. You can also add vegetables like frozen peas or corn to enhance the dish's nutrition, similar to what you might find in Chicken 'N Vegetables Skillet.
Serving Suggestions
Serve this casserole warm, garnished with extra chopped green onions for freshness. It pairs beautifully with a side salad or steamed vegetables for a balanced meal. For a complete dinner experience, consider serving with a light soup or a crusty bread. This dish is a hit at potlucks and family gatherings, making it a versatile choice in the realm of American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for convenience, but the oven method helps retain the crispiness of the chips.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Chip Chicken Casserole contains roughly 1345 calories, with 39g protein, 71g carbohydrates, and 102g fat. It is an excellent source of protein (78% of the Daily Value), potassium (30% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before cooking. This ensures even cooking and helps achieve tender, bite-sized pieces. You can also use pre-cooked rotisserie chicken to save time; just shred it and mix it in with the other ingredients.
What can I substitute for cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with a homemade white sauce or another cream soup like cream of chicken. Alternatively, a mixture of sour cream and chicken broth can provide a similar creamy consistency and flavor profile.
How do I make this casserole vegetarian?
To make this casserole vegetarian, replace the chicken with a combination of sautéed mushrooms, zucchini, and bell peppers. You can also use plant-based protein alternatives like tofu or tempeh. Ensure the cream of mushroom soup is vegetarian-friendly, or substitute with a vegetable cream soup to maintain the dish's creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).