Chicken And Rice Casserole With Potato Chip Topping Recipes

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

CHICKEN AND RICE CASSEROLE {WITH POTATO CHIP TOPPING} | KID FRIENDLY THINGS TO DO

Steps:

• Preheat oven to 350 degrees
• Grease a 9 x 13 inch baking dish
• In the dish - combine rice, chicken, onion, chestnuts, peas and celery
• In a large bowl, combine soups, mayonnaise, lemon juice, salt, and onion powder
• Pour over the chicken mixture and toss to coat
• Sprinkle with potato chips and optional paprika
• Bake 1 hour

POTATO CHIP CHICKEN & RICE CASSEROLE

Steps:

• Mix all the ingredients together except for the potato chips.
• Spoon into a buttered casserole dish.
• Top with potato chips.
• Bake for 30 minutes at 375 degrees.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Butter a 2- to 2 1/2-quart casserole dish.
• Cut the cooked chicken into bite-sized pieces.
• In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
• Pour the chicken mixture into the prepared casserole dish.
• Top with crushed potato chips and sprinkle on paprika.
• Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

POTATO-TOPPED CHICKEN CASSEROLE

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat., Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

RETRO CHICKEN AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender.
• Meanwhile, cook rice in microwave as directed on package.
• In large bowl, gently toss onion, rice, chicken, peas, cheese, mayonnaise, soup, water chestnuts and pimientos. Spoon mixture into baking dish. Top with potato chips.
• Bake uncovered 20 to 25 minutes or until bubbly.

CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Mix chips and parmesan , crush the chips before adding to parmesan .
• combine all ingredients except chips and parm. Pour into baking dish . Bake 30 minutes at 350 remove from oven . spoon topping of chips and parm on casserole . Bake 20 minutes more . Enjoy !