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Weeknight Potato Chip and Chicken Casserole with Cheese

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?

Me, too. I got this easy chicken and potato chip casserole from my sister’s recipe box. It’s a “goodie.”

Baked potato chip and chicken casserole with a spoon

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.

baked chicken and potato chip casserole fresh out of the oven

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.


  • 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 Casserole with Chicken: (without canned soup)

Preheat your oven to 350 degrees F.

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


pinterest image for chicken and potato chip casserole

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 8 servings

Potato Chip Casserole Recipe Without Canned Soup

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 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


  1. 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.
  2. 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.
  3. Whisk sour cream into the sauce until smooth. Stir in chicken and remaining 1/2 cup of milk. Season with pepper.
  4. 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.
  5. 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:



Serving Size:


Amount Per Serving: Calories: 483Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 93mgSodium: 714mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 25g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


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


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!


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.


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!

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