Easy Potato Chip and Chicken Casserole with Cheese

Sneak Preview: Make this Potato Chip Casserole with Chicken and Cheese the next time you have leftover chicken, turkey, or tuna. Crunchy chips and chewy cheese are SO satisfying!

baked chicken and potato chip casserole fresh out of the ovenPin

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Do you like to raid the recipe boxes of family members? Me, too. I got this easy chicken and potato chip casserole from my sister’s recipe box. It’s a “goodie.”

The word “casserole” sounds so June Cleaver-ish. But I’m a Texas city girl with roots in Indiana farm country. So casseroles equal comfort food in my book.

This weeknight-appropriate casserole 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.

How to make this recipe super fresh:

Recently, I decided this easy recipe using leftover rotisserie chicken needed a makeover. The recipe required some freshness and kick 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 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.

Is this recipe gluten-free?

Thicken the cream sauce with cornstarch, not flour. The entire recipe will be gluten-free if you use a gluten-free chicken base. (That assumes you also aren’t using any other substitutes with gluten.)

Curious, I researched the chicken base I use, Better Than Bouillion. Unfortunately, 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?

You can assemble this earlier if 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 feed only 2-3 people, try making a half-recipe. You may still have leftovers, but not as much.


  • Substitute two cans of cream of chicken or mushroom soup for the scratch cream sauce to save time. (This substitution makes the recipe easy for kids to cook.)
  • 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 is a great way to eliminate 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 separation 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.

How to make Potato Chip Casserole with Chicken: (without canned soup)

Preheat your oven to 350 degrees F.

milk, oil, and chicken base in a blenderPin
Add milk, oil, and chicken base to a blender or food processor.
adding onion powder and white pepperPin
Add onion powder and white pepper.
adding cornstarchPin
Finally, add cornstarch.
cream mixture in a blenderPin
Blend the milk mixture until smooth, as seen below.
cream mixture after blendingPin
The mixture should be smooth.
mixture in a microwave-safe bowl for cookingPin
Pour the cream mixture into a microwave-safe bowl.
mixture in the microwavePin
Cook in the microwave for 6-8 minutes or until thickened.
whisking cream mixturePin
Whisk 2-3 times during cooking time in the microwave.
adding rotisserie chicken (or leftover turkey)Pin
Add chopped, cooked chicken to the sauce.
adding sour cream and milkPin
Whisk in sour cream and the final half-cup of milk.
crushing chipsPin
Use your hands to press an unopened bag of chips to crush them.
first layer of chips in casserole dishPin
Sprinkle half of the chips on the bottom of a 2-quart casserole dish.
cream sauce with chicken spread over chipsPin
Spread the cream sauce with chicken over the chips.
second chip layerPin
Sprinkle the other half of the chips over the chicken sauce.
cheese layerPin
Finish with shredded cheddar cheese.
baked potato chip casserolePin
Bake at 350˚ F for 30-40 minutes or until the chicken mixture bubbles on the edges.

If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon! 


Potato Chip Casserole Recipe Without Canned Soup

Paula Rhodes
Kid-friendly way to transform leftover rotisserie chicken or Thanksgiving turkey into a creamy casserole with a crispy, cheesy, and chewy crust
4.50 from 10 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Chicken
Cuisine American
Servings 8 servings
Calories 481 kcal



  • 2 teaspoons onion powder
  • ¼ teaspoon white pepper
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon chicken base
  • 3 cups whole or 2% milk - (divided)
  • 1 cup sour cream - 8 oz
  • 4 cups chopped cooked chicken - 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


  • 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.


Serving: 1 | Calories: 481kcal | Carbohydrates: 24g | Protein: 20g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 478mg | Potassium: 758mg | Fiber: 1g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 256mg | Iron: 1mg
Keyword chicken casserole, easy weeknight meals, potato chip casserole, Pringles chips, supper
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Recipe Rating


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

  2. 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.

  3. 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!

  4. 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