Preview: Make this Potato Chip Casserole with Chicken and Cheese the next time you have leftover chicken, turkey, or even tuna. Crunchy chips and chewy cheese are SO satisfying!
The word “casserole” sounds so June Cleaver-ish. But I’m a Texas city girl with roots in Indiana farm country. Casseroles equal comfort food in my book.
This weeknight-appropriate recipe is full of chicken (or turkey leftovers), cream sauce, sour cream, potato chips, and finally, topped with cheese. Use different flavors of chips to add variety.
Do you like to raid the recipe boxes of family members?
RECIPE INSPIRATION
Me, too. I got this easy chicken and potato chip casserole from my sister’s recipe box. It’s a “goodie.”
RELATED COMFORT FOOD: Chicken and Dumplings
HOW TO MAKE THIS RECIPE SUPER-FRESH
Recently, I decided this easy recipe using leftover rotisserie chicken needed a makeover. Some freshness and kick were required without making the directions too complicated.
Instead of buying condensed cream of chicken or mushroom soup, try whipping up a quick cream sauce. Use a skillet and your stove (see video), or save time by cooking the sauce in a microwave (illustrated below.)
This cream sauce is the same recipe as my Homemade Condensed Cream of Chicken Soup. It’s a handy recipe to have in your back pocket.
RELATED POST: 5-Minute Homemade Condensed Cream of Chicken Soup
IS THIS RECIPE GLUTEN-FREE?
The cream sauce is thickened with cornstarch, not flour. If you use a gluten-free chicken base, the entire recipe will be gluten-free. (That assumes you also aren’t using any other substitutes with gluten.)
Out of curiosity, I researched the chicken base I use, Better Than Bouillion. According to their website, “We do not make the gluten-free claims upon any of our Better Than Bouillon Food Bases.” Hmmm.
CAN I MAKE THIS RECIPE AHEAD OF TIME OR FREEZE IT?
Yes, you can assemble this earlier in the day as long as you bake it the same day. Otherwise, the chips will absorb moisture and get soft.
I don’t recommend freezing this casserole. The chips tend to have a leftover potato-chip flavor, in my opinion.
If you are only feeding 2-3 people, try making a half-recipe. You may still have leftovers, but not as much.
SUBSTITUTIONS
- Substitute 2 cans of cream of chicken or cream of mushroom soup for the scratch cream sauce to save time. (This substitution makes the recipe easy enough for kids to cook it themselves.)
- Kettle-baked potato chips hold up the best and make a fabulous crunchy crust on top. However, you can use any chips you have on hand. This a great way to get rid of leftover chips from your last party.
- Consider using flavored chips. We love jalapeño chips for their flavor and spice.
- Replace the sour cream with full-fat yogurt if you prefer. Don’t use fat-free yogurt, or you run the risk of it separating when the casserole starts to bubble with heat.
- Instead of rotisserie chicken, you can use leftover turkey or any cooked chicken you have on hand.
RELATED POST: Broccoli and Rice Casserole: Better With No Canned Soup
HOW TO MAKE POTATO CHIP CHICKEN CASSEROLE (without canned soup)
Preheat your oven to 350 degrees F.
MORE WAY TO USE ROTISSERIE CHICKEN
Chicken and Green Bean Stirfry with Sesame Seeds
Avoid another take-out night with these tender green beans and chicken combined in a spicy stir fry sauce and served over rice.
Crispy Chicken and Spinach Flautas
Crispy Chicken and Spinach Flautas are made with flour tortillas, rotisserie chicken, spinach and cheese.
Never-Fail Chicken and Dumplings
Perfect chicken and broth for homemade dumplings you can make in an Instant Pot
Crispy Almond Chicken Tenderloins
Transform a simple chicken tenderloin fillet into company fare when breaded with almonds and bread crumbs, sautéed, and baked.
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Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Potato Chip Casserole Recipe Without Canned Soup
Kid-friendly way to transform leftover rotisserie chicken or Thanksgiving turkey into a creamy casserole with a crispy, cheesy, and chewy crust
Ingredients
- 2 teaspoons onion powder
- 1/4 teaspoon white pepper
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon chicken base
- 3 cups whole (or 2%) milk (divided)
- 1 cup (8 ounces) sour cream
- 4 cups chopped, cooked chicken (I use a rotisserie chicken)
- Freshly ground black pepper
- 8 ounces kettle-baked potato chips (use plain or flavored--we like jalapeno chips)
- 4 ounces shredded Cheddar cheese
Instructions
- Combine the first five ingredients plus 2-1/2 cups milk in a medium bowl, a blender, or a food processor. Mix or process until smooth.
- Pour cream mixture into a large skillet and heat until thickened. Alternatively, cook in a microwave for 6-8 minutes until thickened, stirring a couple of times while cooking.
- Whisk sour cream into the sauce until smooth. Stir in chicken and remaining 1/2 cup of milk. Season with pepper.
- Crush chips and layer half of them on the bottom of a 2-quart casserole dish. Distribute creamed chicken on top of the chip layer, then cover chicken with remaining chips. Sprinkle cheese over the top chip layer.
- Bake at 350 degrees F for 30-40 minutes until bubbly. If chips start to brown too much, lay a piece of foil over the top but don't seal. You want the chips to be crispy.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 483Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 93mgSodium: 714mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 25g
Updated March 2020
sis
Saturday 25th of January 2014
I had forgotten about this recipe. Used to make it often. I happen to have all the makings when I needed a quick supper last night, so I made it. It was sooooo good. Baked beans was always a good side dish with it. Lots of carbs! I may throw in some green chilies with it next time and see how that goes down. Thanks for posting this. Sis
Becky
Sunday 12th of January 2014
This looks like something that would be a hit at my house. I have a tuna casserole that is much like this one. I also make small changes to make it healthier, but with a large serving of steamed broccoli, I don't feel too guilty! Casseroles equal comfort food here, too. And it's great to have leftovers for one night. Thanks, Paula!
Paula
Sunday 12th of January 2014
I have to say that this photograph of your grand kids is priceless. One of the best and most natural holiday shots I've seen this year! This casserole recipe is quite different but it sounds like it was a hit with all the kids and something that would be fun to make. All the best for a wonderful 2014 to you and your family Paula.
Susie
Saturday 11th of January 2014
This looks like Something the boys would like. Yum! Are those my leftover chips from the holidays? I think so!