Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and 1 cup of cheddar cheese. Stir until the mixture is smooth and evenly blended.
- Transfer the mixture into the prepared baking dish, spreading it out in an even layer.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Distribute the crushed potato chips evenly over the cheese layer to form a crispy topping.
- Bake for 25–30 minutes, or until the top is golden and the edges are bubbling.
- Remove from the oven and let the dish rest for 5 minutes before serving.
Variations :
- Spicy Kick: Add ½ teaspoon of cayenne pepper or a few dashes of hot sauce to the filling.
- Veggie Boost: Stir in ½ cup of cooked broccoli, peas, or spinach for extra nutrition.
- Cheese Swap: Try pepper jack or mozzarella instead of cheddar for a different flavor.
- Soup Alternatives: Use cream of mushroom or cream of celery soup for variation in taste.
- Gluten-Free: Use a gluten-free cream soup and chips to adapt for dietary needs.
Tips :
- Use Rotisserie Chicken: It’s not only convenient but also adds a richer flavor to the casserole.
- Crush Chips Fresh: Crushing potato chips just before assembling ensures they stay crisp.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to restore crispiness.
- Make Ahead: Assemble the casserole up to a day ahead and refrigerate. Add chips just before baking.
- Layer Wisely: For added structure, press the chicken mixture down gently before adding cheese and chips on top.
This recipe is a true crowd-pleaser, simple enough for novice cooks and satisfying enough to keep everyone coming back for seconds.
