4cups(500g)chopped cooked chicken - (I use a rotisserie chicken)
freshly ground black pepper
8ounces(226g)potato chips - We like kettle-baked, plain or flavored--jalapeño chips are our favorite
4ounces(113 g)shredded Cheddar cheese
Instructions
Combine 2 teaspoons onion powder, 1/4 teaspoon white pepper, 1/4 cup cornstarch, 2 tablespoons vegetable oil, and 1 tablespoon chicken base with 3 cups whole or 2% milk (save ½ cup for later) 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 1 cup sour cream into the sauce until smooth. Stir in 4 cups chopped cooked chicken and the remaining 1/2 cup of milk. Season with freshly ground black pepper.
Crush 8 ounces 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 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.