Chicken potato chip casserole is also called hot chicken salad. It's a traditional Southern recipe that still makes it to most potlucks and church picnics. Best way to use up those pieces of potato chips at the bottom of the bag!
Course Casserole, Main Dish - Chicken, Main Dish (Quick and Easy)
1 ½cupsMonterey Jack cheesegrated from a block divided use
2cupsbbq potato chipsslightly crushed
Green onions for garnish.
Instructions
Preheat oven to 425°.
Grate the cheese.
Spray a 2 to 2 ½ quart baking dish with non-stick cooking spray.
In a large bowl combine all ingredients except ¾ cup of the grated cheese and the potato chips.
Spoon chicken mixture in the prepared casserole dish and spread evenly.
Top with the remaining cheese and sprinkle with crushed potato chips.
Bake, uncovered, in preheated oven for 20 minutes or until heated through.
Garnish with sliced green onions.
Notes
Storage:Let the leftovers cool before covering the casserole dish with plastic. You can also transfer them to a smaller airtight container. Then, refrigerate for up to four days.I recommend reheating this casserole in the oven to prevent the potato chip topping from getting soggy. Just do so until it's warmed through.Tips:
Don't break the chips up too small, they'll get soggy.
Seal the chips in a heavy-duty plastic bag to crush them without making a mess.
Picky eaters don't like the texture of onion? No worries. For each cup of diced onion, you can substitute one tablespoon of onion powder. So, for this recipe, substitute ¼ tablespoon (or a little less than one teaspoon.)
Toast the almonds on a baking sheet while your oven preheats. It should only take about eight minutes when the temperature is near 350 F.
Make green onions last longer by placing them, stem-side down, into a jar filled with an inch of water (replace the water every two days.) Then, cover the tops of the onions with a plastic bag and refrigerate.