This post is sponsored by NFRA (National Frozen and Refrigerated Foods Association).
This recipe for Potato Chip Chicken Casserole has been around for generations. It’s one that my grandma made my mama when she was young and one that my mama prepared on a weeknight to feed our family of six growing up.
And now, of course, I’m reinventing their classic Potato Chip Chicken Casserole to give it a facelift and using better-for-you ingredients to fit our healthier lifestyles. Now I can feel good serving this well-loved Potato Chip Chicken Casserole to my family.
There’s no mayo or canned cream of chicken soup here, I’ve used Daisy Brand Sour Cream and fresh mushrooms to get that creamy texture and flavor we enjoy in this comfort food casserole.
When it comes to serving quality meals to your family, it doesn’t have to mean it’s complicated or expensive. I’m all about keeping it simple when creating delicious meals the whole family will love, even the family budget.
The fresh and whole food ingredients found in the freezer and dairy aisles make it easy to create a healthy family friendly meal that you can have on the table in no time.
This recipe for Potato Chip Chicken Casserole uses Birds Eye Frozen Brown Rice and Birds Eye Frozen Broccoli Florets that can be steamed in the microwave while you’re tossing together everything else for the casserole– making cooking more efficient and realistic.
Let’s be honest, not many of us have a lot of time to spend cooking and cleaning. Myself included; so that’s why I keep healthy frozen foods on hand for busy weeknights.
Oh and Kraft Shredded Cheddar Cheese is my jam. Not only is it super tasty, it’s perfectly shredded to create that oozy cheesy topping that we can’t get enough… and it’s E A S Y.
No need to bring out the always-hard-to-wash cheese grater tonight!! {insert hallelujah hands emoji here}
For even more quality meals made easy check out easyhomemeals.com and follow them on Facebook, Twitter, Pinterest and Instagram!
PrintNot Your Mama’s Potato Chip Chicken Casserole
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 8-10 servings 1x
Print Recipe
Pin RecipeDescription
This Potato Chip Chicken Casserole recipe has been around for generations but this one has been reinvented with better-for-you ingredients to fit our healthier lifestyles. Now I can feel good serving this well-loved Potato Chip Chicken Casserole to my family.
Ingredients
- 1/2 small yellow onion, finely chopped (about ¼ – ⅓ cup)
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 2 cups cooked shredded chicken (about 1.5 pounds raw)
- 1 teaspoon minced fresh sage
- 1 lemon, juiced (3 tablespoons juice)
- 16 oz. Daisy Brand Sour Cream
- ¼ cup chicken broth
- 10.8 oz. package Birds Eye Steamfresh Premium Broccoli Florets
- 10 oz. package Birds Eye Steamfresh Selects Whole Grain Brown Rice
- ½ cup sliced raw almonds
- 2 cups shredded Kraft Sharp Cheddar Cheese
- 1 cup crushed kettle-cooked potato chips
- salt & freshly ground pepper, to taste
Instructions
- 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.
MORE FAMILY FRIENDLY MEALS
Smoky Cheddar Cauliflower Grits and Cajun Shrimp
Slow Cooker Winter White Chicken Chili
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
I love adding chips to dishes like this – so much fun and an unexpected topping. Looks like a tasty weeknight meal!
Ok I KNOW everyone in my house would love this! My son is obsessed with sour cream…so much so that he’ll eat it with a spoon! LOL! This would definitely be a hit!
Frozen veggies are always helpful in a time crunch! This one dish dinner looks delish!
Yum! My Mom used to make a version of this! Although yours does look so much better. What a tasty dish.
★★★★★
I love that recipe name! I’ve honestly never had potato chip casserole, but now I’m seriously curious to try it!
Oh, yum!! This sounds AMAZING. So perfect for the upcoming cooler temps!
This reminds me of something my mom would make and screams classic comfort food!!
Potato chip casserole? My hubby will die when he sees this!
My Grandma made something like this, too! 🙂 Love that you can use frozen veggies and rice—makes it so convenient for the busy back to school season!
This is a new one to me. We’ve never had anything like this, but I do remember the cornflake topped potato casserole. My kids would think they went to heaven if I served them dinner topped with potato chips!! 🙂
Love this idea! I don’t eat chicken but I’m thinking I need to make some kind of potato chip casserole asap. Looks so good!