Potato Chip Crusted Chicken Casserole Recipes

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

POTATO CHIP CHICKEN

Steps:

• In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

POTATO CHIP CHICKEN

Steps:

• To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Mix celery and chicken together.
• Place 1/2 of this mixture in an ungreased baking dish.
• Spoon ½ can of mushroom soup and 1/4 cup milk over the chicken mixture.
• Sprinkle 1 1/2 cups crushed potato chips over all.
• Repeat layers one more time. If using grated cheese, sprinkle on top.
• Bake 30 minutes at 350 degrees F.

POTATO CHIP CRUSTED CHICKEN CASSEROLE

Steps:

• Mix all ingredients except potato chips and paprika in a 9x13 pan.
• Refrigerate overnight.
• Before baking, cover with crushed potato chips and sprinkle with paprika.
• Bake 1 hour or more @ 350 degrees.
• Serves 12. May be divided into two smaller pans and half frozen for later use.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Butter a 2- to 2 1/2-quart casserole dish.
• Cut the cooked chicken into bite-sized pieces.
• In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
• Pour the chicken mixture into the prepared casserole dish.
• Top with crushed potato chips and sprinkle on paprika.
• Bake, uncovered, in the preheated oven for about 30 to 40 minutes.

CHIP-CRUSTED CHICKEN

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

POTATO CHIP CRUSTED CHICKEN

Steps:

• Place chicken breasts between 2 sheets of plastic wrap or wax paper.
• Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
• Place flattened chicken and buttermilk into resealable plastic bag.
• Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
• Preheat oven to 450 degrees.
• Lightly mist a small nonstick baking sheet with olive oil spray.
• In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
• Remove one chicken breast from the buttermilk and let any excess liquid drip off.
• Season both sides evenly with the seasoning mixture.
• Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
• Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
• Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
• Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
• Enjoy!

POTATO CRUSTED CHICKEN

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.