Also known as Chicken Potato Chip Casserole. I received this recipe from an old co-worker. His mom had been making it since he was a kid. This has now jumped to my husband's favorite.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken breasts in a large pot; add enough water to cover. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Remove chicken with a slotted spoon and cool until easily handled, about 10 minutes. Reserve cooking liquid.

  • Dice chicken into bite-size pieces.

  • Layer 1 bag crushed potato chips in the bottom of a 9x13-inch baking dish. Top with diced chicken.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt butter in a saucepan over medium heat. Add onion, mushrooms, green bell pepper, and red bell pepper; cook and stir until onion is translucent, 5 to 10 minutes.

  • Stir in flour into onion mixture to make a paste; cook until golden, about 3 minutes. Pour in 2 cups reserved cooking liquid and milk; cook and stir until sauce is smooth and thick, about 5 minutes. Add American cheese, 1 slice at a time, stirring until melted.

  • Pour sauce over chicken in the baking dish. Top with remaining crushed potato chips.

  • Bake in the preheated oven until bubbly and golden, about 30 minutes.

Nutrition Facts

464 calories; 28 g total fat; 120 mg cholesterol; 635 mg sodium. 19.7 g carbohydrates; 33.3 g protein; Full Nutrition