Weeknight Potato Chip Casserole with Chicken and Cheese
Sneak Preview: Make this Potato Chip Casserole with Chicken and Cheese the next time you have leftover chicken, turkey, or tuna. Crunchy chips and chewy cheese are SO satisfying!
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Do you like to raid the recipe boxes of family members? Me, too. I got this easy chicken and potato chip casserole from my sister’s recipe box. It’s a “goodie.”
This weeknight-appropriate casserole is full of chicken (or turkey leftovers), cream sauce, sour cream, potato chips, and finally, topped with cheese. Use different flavored chips to add variety.
Five Reasons Why You Will Love This Recipe
- Casseroles equal comfort food in my book. The word “casserole” sounds so June Cleaver-ish. But I’m a Texas city girl with roots in Indiana farm country, and I still love casseroles.
- Potato chip casserole is a great way to recycle leftover cooked chicken or turkey. I always think of it when we have a big party and end up with leftover potato chips.
- Get creative. Try adding different flavors of chips. Add some heat with canned green chiles.
- No canned soup. The sauce is gluten-free.
- Easy to cut in half for 2-3 people or double for a crowd.
Happy Cooks Speak Up
“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.” –K
What Makes This Recipe Unique: No Canned Soup
Recently, I decided this easy recipe using leftover rotisserie chicken needed a makeover. The recipe required some freshness and kick without making the directions too complicated.
Instead of buying condensed cream of chicken or mushroom soup, try whipping up a quick cream sauce. Use a skillet and stove (see video), or save time by cooking the sauce in a microwave (illustrated below.)
This cream sauce is the same recipe as my Homemade Condensed Cream of Chicken Soup. It’s a handy recipe to have in your back pocket.
Is This Recipe Gluten-Free?
Thicken the cream sauce with cornstarch, not flour. The entire recipe will be gluten-free if you use a gluten-free chicken base. (That assumes you also aren’t using any other substitutes with gluten.)
Because I was curious, I researched the chicken base I use, Better Than Bouillion. Unfortunately, according to their website, “We do not make the gluten-free claims upon any of our Better Than Bouillon Food Bases.” Hmmm.
Can I Make This Recipe Ahead of Time or Freeze It?
You can assemble this earlier if you bake it the same day. Otherwise, the chips will absorb moisture and get soft.
I don’t recommend freezing this casserole. The chips tend to pick up a leftover potato chip flavor, in my opinion.
If you feed only 2-3 people, try making a half-recipe. You may still have leftovers, but not as much.
Substitutions
- Substitute two cans of cream of chicken or mushroom soup for the scratch cream sauce to save time. (This substitution makes the recipe easy for kids to cook.)
- Kettle-baked potato chips hold up the best and make a fabulous crunchy crust on top. However, you can use any chips you have on hand. This is a great way to eliminate leftover chips from your last party.
- Consider using flavored chips. We love jalapeño chips for their flavor and spice.
- Replace the sour cream with full-fat yogurt if you prefer. Don’t use fat-free yogurt, or you run the risk of separation when the casserole starts to bubble with heat.
- Instead of rotisserie chicken, you can use leftover turkey or any cooked chicken you have on hand.
How To Make Potato Chip Casserole with Chicken: Without Canned Soup
Preheat your oven to 350 degrees F.
Parting Thoughts: Can a cook have too many recipes for leftover cooked chicken? I think not. Here are a couple more for your collection: Easy Rotisserie Chicken Curry: Quick Microwave Meal for Two and Hearty Chicken Tortilla Soup.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Potato Chip Casserole Recipe Without Canned Soup
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Video
Ingredients
- 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
Instructions
- Combine 2 teaspoons onion powder, 1/4 teaspoon (¼ teaspoon) white pepper, 1/4 cup (32 g) cornstarch, 2 tablespoons (27 g) vegetable oil, and 1 tablespoon chicken base with 3 cups (681 g) 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 (227 g) sour cream into the sauce until smooth. Stir in 4 cups (500 g) chopped cooked chicken and the remaining 1/2 cup of milk. Season with freshly ground black pepper.
- Crush 8 ounces (226 g) 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 (113 g) 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.