Potato Chip Chicken and Noodle Casserole
Add some extra crunchy to an already tasty casserole with this potato chip creation.
It might sound crazy, but plenty of recipes call for potato chips. Adding your favorite salty snack atop a casserole dish easily adds that extra bit of crunch to an otherwise gooey recipe just might need. Potato chips aren't much different than panko - just tastier! Our potato chip casserole recipe uses spaghetti noodles and soup, giving it a unique and enviable texture and taste.
From the Chef: My favorite thing about this casserole has got to be the texture. The crushed potato chips add a nice crunch while the chicken soup makes it oh-so-creamy.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Easy Chicken Recipes: 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love.
Preparation Time15 min
Cooking Time30 min
- 1 pound boneless, skinless chicken breasts, cooked and cut into chunks (see note)
- 2 celery stalks, chopped
- 1 tablespoon chopped onion
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sweet paprika
- 2 cups cooked spaghetti
- 1/4 cup sour cream
- 1 (10-1/2-ounce) can cream of chicken soup
- 1 cup crushed potato chips
- Hot sauce, for garnish
Preheat the oven to 350°F. Lightly coat an 8 x 8-inch baking dish with cooking spray.
In a large bowl, combine the chicken, celery, onion, salt, pepper, paprika, spaghetti, sour cream, and cream of chicken soup and mix well.
Pour the mixture into the baking dish. Top with the crushed potato chips.
Bake for 30 minutes, until golden. Let it cool for 5 minutes before serving. Top with hot sauce.
To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350°F for 30 minutes.
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