Yield: Serves 6 | Prep Time: 15 minutes | Cook Time: 30 minutes
The name got you, didn’t it? If you have ever put potato chips in a sandwich, you’re already on my level. They almost act like a new form of salt—crunchy and texturally exciting. It’s a perfect topping for one of my favorite cheesy chicken casseroles.
INGREDIENTS
2 cups shredded cooked chicken breast meat
1 (5.5-ounce) bag chicken and broccoli rice side
1 (10.75-ounce) can cream of chicken soup
1 (10.75-ounce) can cream of celery soup
1 red bell pepper, sliced
Juice from 1 lemon
1 cup shredded cheddar cheese
1 (10.5-ounce) bag wavy potato chips
1. Preheat the oven to 400°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Combine the chicken, rice side, both soups, bell pepper, and lemon juice in a large bowl and pour into the baking dish. Sprinkle the cheese and potato chips evenly over the top and bake for 30 minutes. Serve.
To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350°F for 30 minutes. Remove from the oven and shred.
