Leftover chicken will languish in the fridge no longer thanks to this easy, cheesy casserole with a crunchy potato chip topping. The recipe that follows combines cooked chicken with flavorful cream of chicken soup and nutritious broccoli florets for a casserole that couldn't be simpler to throw together.
This recipe gets a ton of texture by using raw broccoli in the filling, which keeps its toothsomeness after baking; the crushed potato chips as a topping bring even more texture of a completely different variety. Consider changing things up with your favorite flavors of potato chips — barbecue, sour cream and onion, or ketchup-flavored chips can all be fantastic additions to this meal.
Chicken casserole with potato chip topping
8
10 minutes
40 minutes
50 minutes
2 cups leftover cooked chicken, shredded
2 cups leftover cooked rice
2 cups raw broccoli florets, diced
2 (10.75 ounce) cans cream of chicken soup
1 cup shredded cheddar cheese
2 cups crushed potato chips
Preheat the oven to 350 degrees F.
In a bowl, combine the chicken, rice, broccoli, and canned soup. Mix well and transfer into a 9-by-13 casserole dish.
Top with the cheddar cheese and the potato chips.
Bake for 30 to 40 minutes, until the casserole is heated through and the cheese is bubbly and slightly browned.
