My mom has been making this Chicken and Rice “Potato Chip Casserole” for as long as I can remember. I believe that my Grandmother made it too. 

When you are a kid, the potato chip part stands out and now that’s what MY kids call this yummy casserole. Potato Chip Casserole is always a hit around here for many reasons. It’s easy, filling and affordable to make. 

This hearty meal is definitely one of my favorite go-to recipes—Potato Chip Casserole is perfect for a small gathering or expandable to serve at events like baby or bridal showers.

And so easy to put together.

Ingredients for Chicken and Rice Potato Chip Casserole

Obviously you can double (or triple) this recipe for larger groups, but here’s the basic recipe for a smaller group or family of 4-6 people: 

1 C. cooked rice (I use Minute Rice)

1 C. chicken, chunked in bite-size pieces (rotisserie preferred)

1 small onion, chopped

3 stalks celery, diced

1 can cream of mushroom soup

1/2 C. mayonnaise

1 t. lemon juice

½ t. salt

2 hard boiled eggs

Crushed potato chips

How to make Chicken and Rice Casserole with Crushed Potato Chip Topping

Prepare rice and hard boil eggs; cool eggs and set aside. Chop onion and dice celery; add to rice.

Coarsely chop chicken and add to rice.

Mix in mushroom soup, mayonnaise, and lemon juice, stirring until well blended.

Coarsely dice eggs and fold into rice mixture. Add salt and pepper to taste. I like to use my favorite seasoned salt in moderation for a bit more flavor.

Transfer to a casserole dish and refrigerate.

Remove from the refrigerator 30-60 minutes prior to baking to bring to room temperature. Prior to baking, top with crushed potato chips.

I place all of the potato chips in a ziplock bag and let the kids take turns and crushing them. This step is always a huge hit and my kids have been known to fight over who gets to crush the chips, lol! 

Once crushed, sprinkle crushed chips evenly over casserole. 

Bake at 375 degrees for 30 minutes. 

Keep an eye on your casserole. I love to have the top golden brown and crispy. 

 

Tips for Doubling Casserole Recipe

For larger crowds, I just increase everything proportionately (usually double); be careful in doubling the mayonnaise—you don’t want it soupy; and three eggs will work in most cases.

Other Easy Meals for Family Dinners

Looking for more easy recipes? With a busy family (and two growing teens) I’ve had a lot of time to develop a list of favorite easy recipes for our family menu planning. Here are a few of my favorites: 

Sheet Pan Fajitas Recipe

Taco Pasta Recipe

Instant Pot Sloppy Joes

Meal time is so important but it doesn’t have to be stressful, especially when you have your go-to favorite recipes that make shopping and meal prep easy.

Teaching your kids how to make your favorite recipes is also a bonus – not only can they help you make them now, but they’ll have favorite recipes to take with them when they are grown and cooking on their own! 

Print This Chicken and Rice Potato Chip Casserole Recipe

Yield: 4-6

Chicken and Rice Potato Chip Casserole

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This Chicken and Rice Potato Chip Casserole has long been a family favorite - my kids just call it Potato Chip Casserole because the potato chip toppings are what make this so amazing, along with the fact that this is a super easy and affordable chicken dinner recipe that everyone loves. Great for large groups but also perfect for weekday family meals, we love this easy chicken casserole recipe as part of our regular menu planning.

Ingredients

• 1 C. cooked rice (I use Minute Rice)
• 1 C. chicken, chunked in bite-size pieces (rotisserie preferred)
• 1 small onion, chopped
• 3 stalks celery, diced
• 1 can cream of mushroom soup
• 1/2 C. mayonnaise
• 1 t. lemon juice
• ½ t. salt
• 2 hard boiled eggs
• Crushed potato chips

Instructions

Prepare rice and hard boil eggs; cool eggs and set aside.

Chop onion and dice celery; add to rice.

Coarsely chop chicken and add to rice.

Mix in mushroom soup, mayonnaise, and lemon juice, stirring until well blended.

Coarsely dice eggs and fold into rice mixture.

Add salt and pepper to taste. *I like to use my favorite seasoned salt in moderation for a bit more flavor.

Transfer to a casserole dish and refrigerate.

Remove from the refrigerator 30-60 minutes prior to baking to bring to room temperature.

Prior to baking, top with crushed potato chips.

Bake at 375 degrees for 30 minutes.

Notes

For larger crowds, I just increase everything proportionately (usually double); be careful in doubling the mayonnaise—you don’t want it soupy; and three eggs will work in most cases.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 369Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 109mgSodium: 888mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 12g

*This is just an estimate

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