Chicken and Chip Casserole
Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 6
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When dinner needs to happen fast, this pantry-friendly bake delivers. Chicken and peas are folded into cream of mushroom soup thinned with milk, layered with potato chips for crunch, then baked until golden and bubbling. There is almost nothing to it, yet it lands as pure cozy comfort. Kids tend to love it, and so do busy cooks who want minimal cleanup.
Ingredients
Ingredients
- 2 Cups Frozen Peas
- 2 Cans Cream Of Mushroom Soup
- 1 Cup Milk
- 2 Cups Chicken - Cooked, Diced
- 2 1/2 Cups Potato Chip - Crushed
Directions
Directions
- Cook peas according to package directions; drain.
- Mix soup and milk.
- Add chicken, 2 cups potato chips and peas; mix lightly.
- Pour into buttered 2-quart baking dish; sprinkle remaining potato chips over top.
- Bake at 350 degrees for 30 minutes or until golden brown.
Nutrition
Per serving · 6 servingsCalories
450
Fat
25 g
Saturated fat
7 g
Carbohydrates
40 g
Sugar
3 g
Fiber
4 g
Protein
20 g
Sodium
900 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups Frozen Peas
- 2 Cans Cream Of Mushroom Soup
- 1 Cup Milk
- 2 Cups Chicken - Cooked, Diced
- 2 1/2 Cups Potato Chip - Crushed
