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Weeknight Potato Chip Chicken Casserole with Cheese (+Video)

This weeknight-appropriate recipe makes the freshest Chicken and Potato Chip Casserole with Cheese. It’s full of chicken, cream sauce, sour cream, potato chips, and topped with cheese. Use different flavors of chips to add variety.

Baked chicken and potato chip casserole with a spoon

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. Casseroles equal comfort food in my book.

RELATED COMFORT FOOD: Chicken and Dumplings

baked chicken and potato chip casserole fresh out of the oven


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


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.


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


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
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 chicken mixture is bubbling on the edges.


Pin the picture below to save for later.

pinterest image for chicken and potato chip casserole

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

Chicken and Potato Chip Casserole Without Canned Soup

Chicken and Potato Chip Casserole Without Canned Soup

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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


  • 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:
Yield: 6 Serving Size: 1
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

Updated March 2020

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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!