Potato Chip Chicken Casserole Food

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

ROBIN'S POTATO CHIP CHICKEN AND GARLIC MASHED POTATOES

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
• In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
• Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
• Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
• For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
• In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
• Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
• Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
• Serve the mashed potatoes with the chicken.

CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Mix chips and parmesan , crush the chips before adding to parmesan .
• combine all ingredients except chips and parm. Pour into baking dish . Bake 30 minutes at 350 remove from oven . spoon topping of chips and parm on casserole . Bake 20 minutes more . Enjoy !

POTATO CHIP CHICKEN CASSEROLE

Steps:

• 1. Heat the oven to 350 degrees.
• 2. Grease a 2 quart casserole dish; set aside.
• 3. In a large bowl, combine the first 9 ingredients.
• 4. In a small bowl, mix the chicken broth and mayonnaise together.
• 5. Add mayonnaise mixture to the chicken mixture; mix well. Add the mixture into the prepared casserole dish. Top the chicken mixture with the crushed potato chips.
• 6. Bake for 45 minutes or until hot and bubbly throughout.

POTATO CHIP CHICKEN CASSEROLE RECIPE

Steps:

• 1. Preheat oven to 400° 2. Combine chicken and next 4 ingredients in a large bowl, stir well. 3. Combine mayo and next 5 ingredients in a small bowl, stirring with a whisk. Add mayo mixture to chicken mixture, stir well to combine. 4. Spoon chicken mixture into an 11 X 17 inch baking dish coated with cooking spray and sprinkle with cheese. 5. Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden

NOT YOUR MAMA'S POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Prepare 9X13 inch baking dish with cooking spray.
• Steam Birds Eye broccoli and brown rice in microwave according to the directions on the package.
• In a large mixing bowl, add onion, celery, mushrooms, chicken, sage, lemon juice and sour cream and stir to combine.
• Stir in chicken broth, broccoli, brown rice, and almonds and continue mixing until all ingredients are incorporated. Season liberally with salt and freshly ground pepper.
• Transfer mixture into greased 13 x 9 baking dish; top casserole with Kraft Sharp Cheddar cheese and potato chips.
• Bake 400 degrees F for approximately 25 - 30 minutes until cheese is bubbling and chips are golden in color.

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

CHEESEBURGER CASSEROLE WITH POTATO CHIPS

Steps:

• Preheat oven to 325F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan.
• Reduce the heat to low and add the condensed cheddar cheese soup, ketchup and mustard to the pan.
• Stir until all of the ingredients are fully combined.
• Add the diced onions and diced tomatoes to the pan and stir well.
• Add the salt, pepper and onions powder to the pan and stir well again.
• Pour the Bisquick mix and water into a mixing bowl.
• Stir until a sticky dough forms.
• Dump the biscuit dough into the bottom of a greased 9 x 13 inch baking dish.
• Spread the dough out to cover the entire bottom of the dish.
• Dump the ground beef mixture on top of the biscuit dough and spread it out evenly.
• Sprinkle the shredded cheese on top of the ground beef mixture.
• Place the dish in the oven and bake the casserole for 30 minutes.
• After 30 minutes remove the dish from the oven and sprinkle the potato chips on top of the cheese.
• Return the dish to the oven and continue baking for another 5 minutes.
• After 5 minutes remove the dish from the oven and leave the casserole to sit for a couple minutes before slicing and serving.
• Enjoy!

OVEN FRIED POTATO CHIP CHICKEN

Steps:

• Whisk together the flour coating ingredients in a medium sized bowl.
• Grease a baking sheet large enough for 8 pieces of chicken and set aside,
• Beat the eggs in a small bowl.
• First, dip your chicken into the flour mixture and cover it completely.
• Dip it into the egg mixture, then into the broken chips for a second coat.
• Place on the baking sheet.
• Repeat with all chicken pieces.
• Place in the fridge for half an hour to let the coating set.
• Preheat your oven to 400 degrees F.
• Melt the margarine/butter and drizzle evenly over the top of the chicken pieces.
• Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
• Remove and serve!

POTATO CHIP CHICKEN CASSEROLE RECIPE

Steps:

• Mix celery and chicken together.
• Place 1/2 of this mixture in an ungreased baking dish.
• Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
• Sprinkle 1 1/2 cups crushed potato chips over all.
• Repeat layers one more time. If using grated cheese, sprinkle on top.
• Bake 30 minutes at 350 degrees F.

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Mix celery and chicken together.
• Place 1/2 of this mixture in an ungreased baking dish.
• Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
• Sprinkle 1 1/2 cups crushed potato chips over all.
• Repeat layers one more time. If using grated cheese, sprinkle on top.
• Bake 30 minutes at 350 degrees F.

CHICKEN POTATO CHIP CASSEROLE

Steps:

• Place chicken breasts in a large pot; add enough water to cover. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Remove chicken with a slotted spoon and cool until easily handled, about 10 minutes. Reserve cooking liquid.
• Dice chicken into bite-size pieces.
• Layer 1 bag crushed potato chips in the bottom of a 9x13-inch baking dish. Top with diced chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Add onion, mushrooms, green bell pepper, and red bell pepper; cook and stir until onion is translucent, 5 to 10 minutes.
• Stir in flour into onion mixture to make a paste; cook until golden, about 3 minutes. Pour in 2 cups reserved cooking liquid and milk; cook and stir until sauce is smooth and thick, about 5 minutes. Add American cheese, 1 slice at a time, stirring until melted.
• Pour sauce over chicken in the baking dish. Top with remaining crushed potato chips.
• Bake in the preheated oven until bubbly and golden, about 30 minutes.

POTATO CHIP CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a large mixing bowl combine the onion, sour cream, soup, cheese, salt and pepper. Note: If the potatoes are watery, press out the water. Add potatoes to the soup mixture.
• 3. Transfer to 9 by 12 pan Sprinkle potato chips on top and drizzle with butter. Bake for 45 to 60 minutes until golden brown.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Butter a 2- to 2 1/2-quart casserole dish.
• Cut the cooked chicken into bite-sized pieces.
• In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
• Pour the chicken mixture into the prepared casserole dish.
• Top with crushed potato chips and sprinkle on paprika.
• Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.