Potato Chip Chicken and Noodle Casserole

Yield: Serves 4–5 | Prep Time: 15–20 minutes plus 5 minutes cooling time | Cook Time: 30 minutes

My favorite thing about this casserole has got to be the texture. The crushed potato chips add a nice crunch while the chicken soup makes it oh-so-creamy.

INGREDIENTS

1 pound boneless, skinless chicken breasts, cooked and cut into chunks

2 celery stalks, chopped

1 tablespoon chopped onion

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon sweet paprika

2 cups cooked spaghetti

¼ cup sour cream

1 (10.5-ounce) can cream of chicken soup

1 cup crushed potato chips

Hot sauce, for garnish

DIRECTIONS

1. Preheat the oven to 350°F. Lightly coat an 8-inch square baking dish with cooking spray.

2. In a large bowl, combine the chicken, celery, onion, salt, pepper, paprika, spaghetti, sour cream, and cream of chicken soup and mix well.

3. Pour the mixture into the baking dish. Top with the crushed potato chips.

4. Bake for 30 minutes until golden. Let it cool for 5 minutes before serving. Top with hot sauce.

NOTES

To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.