Thursday, May 29, 2014

Chicken and Potato Chip Casserole

Originally this recipe had water added into it but to me that seemed like it would make for to much liquid so I left it out, I also added in some house seasoning.  I think if I make this again I will add another tsp of the house seasoning and a few more spices.  This was good however semi bland.  Hubby said this would make the number three spot on his list of favorite casseroles.  Overall I would say this is good with the possibility of being great.  :-)

2 cups chopped, cooked chicken meat (I use Rotisserie)
1 (5.5 ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
1 (10.75 ounce) can condensed Cream of Chicken
1 (10.75 ounce) can condensed Cream of Celery soup
2 cups finely chopped broccoli florets
2 tablespoons minced onions
1 tablespoon lemon juice
1 tsp house seasoning (Paula Deen's)
1 cup shredded Cheddar cheese
2 cups crushed potato chips

Preheat oven to 400 degrees Fahrenheit.
In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, and house seasoning.
Spread the mixture into a lightly greased 9×13 inch baking pan.
Cover the mixture with cheese and then the crushed potato chips
Bake for 25-30 minutes or until the potato chips are browned and the casserole is heated through.

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