Cheese-Crusted Creamed Chicken and Chips

Cheese-Crusted Creamed Chicken and Chips

Cheese-Crusted Creamed Chicken and Chips–a family favorite

Do you ever wonder what little kids are thinking when your only clue is their expression? I can’t quit looking at the picture below and speculating about the opinions of each child regarding this photographic experience. I’m thinking about being a psychologist in my next career.

couch pic of kids-2.jpg

New Years Day 2014 party at our house with the Hastings (7) and Rhodes (3) grandkids.

I admit to feeling a kindred spirit with the little guy wearing a navy shirt and beige pants when it comes to cooking after a long day at work.

Enter  this simple chicken casserole from my sister’s recipe box. Did I just say casserole? I hesitate because that word sounds so June Cleaver-ish. But for this Texas city girl with roots in Indiana farm country, casseroles equal comfort food.

I thought about outlawing this recipe because of the chips and cheese, but we all like it, including the kids, so I’m not ready to banish it entirely from my repertoire. Sometimes I reduce the damage by substituting plain nonfat Greek yogurt for the sour cream, using baked chips instead of the usual fried, and making homemade condensed cream of chicken soup instead of buying the stuff in a red can. (Don’t be rolling your eyes on that last one. It only takes about 5 minutes with a microwave.)

Two final thoughts:

  1. Try making a half-recipe if you are only feeding 2-3 people. You may still have leftovers.
  2. In a hurry? Microwave the chicken mixture described in step one until it begins to bubble. Then assemble casserole starting with step two. Pop into a preheated oven. Dinner is ready as soon as the chips brown a touch and the cheese melts. While it’s baking, you have just enough time to prepare a healthy veggie to serve alongside. Afterall, your plate will need some color. :-)
Cheese-Crusted Creamed Chicken and Chips
 
Kid-friendly way to use up chips and leftover chicken or turkey
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 2 cans 10-3/4 oz. condensed cream of chicken soup or 2 recipes of my homemade condensed cream of chicken soup
  • 1 cup (8 ounces) reduced fat sour cream
  • ½ cup milk
  • 4 cups chopped, cooked, chicken (I use a rotisserie chicken)
  • Freshly ground black pepper
  • 8 ounces (give or take) potato chips (I like plain Pringles– not quite 2 cans)
  • 4 ounces shredded cheddar cheese
Instructions
  1. Whisk together soup, sour cream, and milk until smooth. Stir in chicken and season with pepper.
  2. Crush chips and layer half of them on the bottom of a 9 x 11-inch (or similar size) casserole dish. Distribute creamed chicken on top of chip layer, then cover chicken with remaining chips. Sprinkle cheese over top chip layer.
  3. Bake at 350 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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{ 4 comments… read them below or add one }

Susie January 11, 2014 at 3:37 pm

This looks like Something the boys would like. Yum! Are those my leftover chips from the holidays? I think so!

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Paula January 12, 2014 at 7:13 am

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.

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Becky January 12, 2014 at 8:48 am

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!

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sis January 25, 2014 at 9:00 am

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

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