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Chicken Potato Chip Casserole


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Rate this recipe 4.6/5 (21 Votes)


  • 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 & Mushroom soup
  • 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 cup shredded Cheddar cheese
  • 2 cups crushed potato chips
  • 1/4 cup water
  • Garlic pepper to taste


Adapted from


Step 1

Preheat oven to 400 degrees Fahrenheit.
In a large bowl combine the chicken, prepared rice, soup, minced onion, broccoli, lemon juice, water and pepper.
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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