Description
This Potato Chip Chicken Casserole recipe has been around for generations but this one has been reinvented with better-for-you ingredients to fit our healthier lifestyles. Now I can feel good serving this well-loved Potato Chip Chicken Casserole to my family.
Scale
Ingredients
- 1/2 small yellow onion, finely chopped (about ¼ – ⅓ cup)
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 2 cups cooked shredded chicken (about 1.5 pounds raw)
- 1 teaspoon minced fresh sage
- 1 lemon, juiced (3 tablespoons juice)
- 16 oz. Daisy Brand Sour Cream
- ¼ cup chicken broth
- 10.8 oz. package Birds Eye Steamfresh Premium Broccoli Florets
- 10 oz. package Birds Eye Steamfresh Selects Whole Grain Brown Rice
- ½ cup sliced raw almonds
- 2 cups shredded Kraft Sharp Cheddar Cheese
- 1 cup crushed kettle-cooked potato chips
- salt & freshly ground pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Prepare 9X13 inch baking dish with cooking spray.
- Steam Birds Eye broccoli and brown rice in microwave according to the directions on the package.
- In a large mixing bowl, add onion, celery, mushrooms, chicken, sage, lemon juice and sour cream and stir to combine.
- Stir in chicken broth, broccoli, brown rice, and almonds and continue mixing until all ingredients are incorporated. Season liberally with salt and freshly ground pepper.
- Transfer mixture into greased 13 x 9 baking dish; top casserole with Kraft Sharp Cheddar cheese and potato chips.
- Bake 400 degrees F for approximately 25 – 30 minutes until cheese is bubbling and chips are golden in color.