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
Units
Scale
- 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 sour cream
- 1/4 cup lemon juice
- 1/4 cup sherry
- 1 cup 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