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

8 servings

Prep Time 15

Cook Time 30

Total Time 45

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

Blend the sauce ingredients: 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.
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 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.
Layer the casserole: 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.

Make ahead: Mix ahead but bake it the same day you serve it.

Freezing: Not recommended because the chips will lose their crunch.

Save time: Substitute two cans of condensed cream of chicken or mushroom soup for the sauce, if preferred.