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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

NOT YOUR MAMA’S POTATO CHIP CHICKEN CASSEROLE Recipe

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This recipe for NOT YOUR MAMA’S POTATO CHIP CHICKEN CASSEROLE is from Quaker Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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. Sour Cream
¼ cup chicken broth
1 package Broccoli Florets
10 oz. package Brown Rice
½ cup sliced raw almonds
2 cups shredded Cheddar Cheese
1 cup crushed Lays potato chips
salt & freshly ground pepper, to taste
Directions:
Directions:
Preheat oven to 400 º. Prepare 9X13 inch baking dish with cooking spray.
Steam 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 9x13 baking dish; top casserole with cheddar cheese and Lays potato chips.
Bake 400º for approximately 25 – 30 minutes until cheese is bubbling and chips are golden in color.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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