Name: Potato Chip Casserole Recipe Without Canned Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 sour cream; 4 cups chopped cooked chicken ((I use a rotisserie chicken)); freshly ground black pepper; 8 ounces potato chips (We like kettle-baked, plain or flavored--jalapeño chips are our favorite); 4 ounces shredded Cheddar cheese

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Sneak Preview: Use up leftover chicken or turkey in this creamy, crunchy, and cheesy Potato Chip Casserole! A fun way to turn pantry staples into a satisfying meal.

baked chicken and potato chip casserole fresh out of the oven

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Do you love comfort food that’s quick to assemble? This Potato Chip Casserole with Chicken and Cheese is a deliciously crispy, creamy, and cheesy dish straight from my sister’s recipe box. It’s a fun way to use up leftovers and make dinner exciting!

Use rotisserie chicken, turkey, or even tuna for variety. Get creative with flavored chips—jalapeño, barbecue, or sour cream and onion add a tasty twist!

Shared & Loved
“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.” –K

Ingredients and Substitutions

• ONION POWDER: Adds depth of flavor—easier than chopping onions.

• WHITE PEPPER: A subtle kick that blends smoothly.

• CORNSTARCH: Thickens the sauce without using flour.

• VEGETABLE OIL: Creates a smooth base for the sauce.

• CHICKEN BASE: Adds rich, savory umami flavor.

• MILK: Whole or 2% both work well.

• SOUR CREAM: Tangy creaminess; sub full-fat yogurt (fat-free may separate).

• COOKED CHICKEN: Use rotisserie, leftover turkey, or any cooked chicken.

• POTATO CHIPS: Kettle-style for crunch; any kind works—try flavored chips too.

• CHEDDAR CHEESE: Melts well; sub with Jack, Gruyere, or Swiss.

Step-by-Step Instructions

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Blending the milk, oil, chicken base, cornstarch, and seasonings until smooth — **Prepare the sauce**

microwave or cook in a skillet until thick. — **Prepare the sauce**

? Tips That Make a Difference

• ? Use canned soup to simplify: Substitute two cans of cream of chicken or mushroom soup for the scratch sauce—great for beginner cooks or kids in the kitchen.
• ? Don’t seal foil when baking: If tenting to prevent over-browning, leave space for steam to escape so the topping stays crisp.

Potato Chip Casserole Recipe Without Canned Soup

By Paula Rhodes

Kid-friendly way to transform leftover rotisserie chicken or Thanksgiving turkey into a creamy casserole with a crispy, cheesy, and chewy crust

5 from 16 votes

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Video

Prep time: 15

Cook time: 30

Total time: 45

Ingredients

2 teaspoons onion powder
¼ teaspoon white pepper
¼ cup (32 g) cornstarch
2 tablespoons (27 g) vegetable oil
1 tablespoon chicken base
3 cups (681 g) whole or 2% milk (divided)
1 cup (227 g) sour cream
4 cups (500 g) chopped cooked chicken (I use a rotisserie chicken)
freshly ground black pepper
8 ounces (226 g) potato chips We like kettle-baked, plain or flavored–jalapeño chips are our favorite
4 ounces (113 g) shredded Cheddar cheese

Instructions

Blend the sauce ingredients: Combine 2 teaspoons onion powder, 1/4 teaspoon white pepper, 1/4 cup (32 g) cornstarch, 2 tablespoons (27 g) vegetable oil, and 1 tablespoon chicken base with 3 cups (681 g) whole or 2% milk (save ½ cup for later) in a medium bowl, a blender, or a food processor. Mix or process until smooth.
Cook the sauce: 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.
Add sour cream and chicken: Whisk 1 cup (227 g) sour cream into the sauce until smooth. Stir in 4 cups (500 g) chopped cooked chicken and the remaining 1/2 cup of milk. Season with freshly ground black pepper.
Layer the casserole: Crush 8 ounces (226 g) potato chips and layer half 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 4 ounces (113 g) shredded Cheddar cheese over the top chip layer.
Bake at 350˚F (180˚C) 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.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQs

Can I make this ahead?
- Yes, but bake it the same day. The chips will soften if stored overnight.

Can I freeze it?
- Freezing isn’t recommended as the chips lose their crunch.

Can I use canned soup instead?
- Yes, substitute two cans of condensed cream of chicken or mushroom soup if preferred.

Final Thoughts

If you love crunchy, creamy casseroles, this is a must-try! I think not. Here are a couple more for your collection that use leftover chicken: Easy Rotisserie Chicken Curry: Quick Microwave Meal for Two and Hearty Chicken Tortilla Soup.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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8 Comments

excellent dish but, where are the mixed veggies, mushrooms, celery, cream elements? All are needed to deserve a great crushed potato chip topping!!!

Paula says:

at

Hi Kat,

Consider this recipe a blank slate, so you can add any of those elements you mentioned to your heart’s content. At my house, we serve the veggies on the side.

Reply

I think making this dish with flavored chips would be a good idea.

Paula says:

at

Hi Jill,
I use jalapeno chips because we love Tex-Mex. Wonderful! If you try something and it turns out wonderful, please report back.

Reply

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

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!

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.

This looks like Something the boys would like. Yum! Are those my leftover chips from the holidays? I think so!

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.