Retro Chicken n Chips Casserole
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Retro Chicken n Chips Casserole features chunks of white meat chicken, colorful bell peppers, and crunchy water chestnuts in a creamy sherry-infused sauce, topped with crushed potato chips and cheese for a nostalgic, comforting dish.
Ingredients
- 4 chicken breasts, cooked and cubed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 scallions, sliced - including green and white parts
- 1 can sliced water chestnuts
- 2 stalks celery, sliced
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) sherry
- 1 cup (240 ml) shredded cheese, divided
- 1 bag of potato chips, crushed
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cooked and cubed chicken, diced green and red bell peppers, sliced scallions, sliced water chestnuts, sliced celery, sour cream, lemon juice, and sherry. Mix well to combine.
- Add salt and pepper to taste, and stir in 1/2 cup of the shredded cheese.
- Transfer the mixture into a greased 9×13 inch casserole dish, spreading it out evenly.
- Top the casserole with the remaining 1/2 cup of shredded cheese and the crushed potato chips.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the top is golden brown.
- Remove from the oven and let it cool slightly before serving.
Notes
- For a lighter version, you can substitute Greek yogurt for sour cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain the crispy topping.
- Consider adding mushrooms for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 22
- Carbohydrates: 28
- Fiber: 3
- Protein: 35
- Cholesterol: 85
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Frequently Asked Questions
Why does the recipe include sherry in a chicken casserole?
The recipe calls for 1/4 cup of sherry stirred into the chicken mixture alongside the sour cream and lemon juice. The sherry adds a mild savory depth and slight sweetness that give this retro dish its distinctive flavor — a hallmark of mid-century American casserole cooking.
Why does the recipe say not to add extra salt?
The instructions specifically state not to add extra salt or oils because the Jarlsberg Dip, Italian sausage, and fire-roasted tomatoes together provide enough saltiness naturally — extra salt would make the dish too salty.
How do I keep the crushed chip topping crispy when reheating?
The notes recommend reheating leftovers in the oven rather than the microwave to maintain the crispy potato chip topping. Microwave reheating steams the chips and makes them soggy. 
It he recipe says: 2. Place in greased 9×13” casserole dish and top with REMAINING CHIPS.
My question: Were some of the chips to be used earlier?
I not, Why no just say “ top with chips”?
ummm..sounds good to me!!! trying it!