Cheesy Chicken and Rice Casserole with Potato Chip Topping

Cheesy Chicken and Rice Casserole with Potato Chip Topping

If you are looking for comfort food, this is it man.

Tender, shredded chicken and fluffy white rice are mixed in a creamy sauce and then baked with cheddar cheese and crispy potato chips on top.

Now, I know some of you are thinking I have lost my ever lovin’ mind by putting crispy potato chips on top of a casserole. Might I urge you to work with me for a minute here folks? Let’s think outside to box, ok? The salty crispiness of potato chips adds an awesome texture and taste to this recipe. It pairs really well with the creamy, filling. And let’s face it. I bet you have a bag of potato chips in your pantry right now calling your name. “Use me up!” it is saying to you right this very minute.

Let me also throw in the very wonderful fact that all of my kids love this casserole. “Make this every day, please.” is what one very happy child said after he ate every morsel on his plate. Love that kind of comment, I truly do.

Now, let’s make it baby. You, me and your potato chips of wonder.


Cheesy Chicken and Rice Casserole with Potato Chip Topping

Time: 30 minutes prep + 20-25 minutes baking
Yield: 6-7 servings
Recipe adapted from Allrecipes

***Note: To save time use pre-cooked, shredded chicken. A rotisserie chicken would work great as well.***

2 chicken breasts (about 1 pound) or 2 C cooked, shredded chicken
1 t chicken bullion granules
salt and pepper
1 1/2 C white rice, cooked
2 T onion, finely chopped
1/2 C celery, chopped
2/3 C mayonnaise (I like Best Foods Light)
1 T lemon juice
1 (10.5 ounce) can cream of chicken soup
1/4 C water
3/4 C sharp cheddar cheese, grated
2 C crushed potato chips



1. Grab a couple of chicken breasts. Toss them into a large, deep skillet and pour hot water over the top. Add 1 teaspoon chicken bullion granules and a touch of salt and pepper. Bring the water to a boil over medium high heat, cover the pan and let the chicken cook.


2. When the chicken is cooked through and no longer pink in the center (should only take about 15 minutes), remove it from the pan and shred it with two forks. Put it back in the pan and let it simmer for about 5 more minutes.


3. Remove the chicken from the pan and place it in a large mixing bowl.  (Save the water, we will use some of it  in a couple more steps). Add 1 1/2 cups cooked rice to the bowl  as well. If you are using leftover rice that’s been in the fridge, warm it up in the microwave before you add it. This will help it to mix in better and will shorten the baking time needed.


4. Add 2 tablespoons finely chopped onion…


1/2 cup chopped celery…


and 2/3 cup mayonnaise.
5. Add 1 tablespoon lemon juice, 1 (10.5 ounce) can cream of chicken soup and 1/4 C water. I used the water I cooked the chicken in. If you are using precooked chicken, no problem…just add regular water.


6. Mix everything together to combine. Spray a 9×13 pan with cooking spray and spread the mixture into it.


7. Sprinkle 3/4 C  sharp cheddar cheese over the top of the mixture.


8. Grab some potato chips. I seem to always have these little bags hanging around. My kids always choose flavored chips over these classic ones. 🙂 Crunch them up into small pieces. You need 2 cups total.

9. Sprinkle them over the top of the cheese.
10. Pop the pan into a preheated 400 degree oven (don’t cover it) and let it bake for 20-25 minutes or until it’s heated through and the cheese is melted.


Cheesy Chicken and Rice Casserole with Potato Chip Topping from Jamie Cooks It Up!


“Pin-able” Tutorial Below…


Cheesy Chicken and Rice Casserole with Potato Chip Topping from Jamie Cooks It Up!


Post a comment!


  1. 1
    October 8, 2013 at 10:19 am

    I remember once running out of bread crumbs for my tuna casserole topping… I ended up crushing a bag of leftover chips instead and haven’t used bread crumbs since! This looks great, thanks for sharing 🙂

  2. 2
    October 8, 2013 at 10:50 am

    This sounds super yummy. Thanks for sharing! I make a corn casserole that calls for crushed frosted flakes sprinkled on top of it. Can you say “Yum!”? Because I sure can! 😉 Love you blog…it just makes me happy. Have a blessed day!

  3. 3
    October 8, 2013 at 12:23 pm

    This sounds delicious! My mother used to make something like this all the time when I was younger. She passed away 16 years ago and so I haven’t been able to make it or find anything that resembled it. This sounds almost just like it! Can’t wait to try it!

  4. 4
    October 8, 2013 at 1:10 pm

    Looks so good and totally family friendly…thanks for sharing it with us. PS Love the potato chip topping!

  5. 5
    Betty Taylor
    October 8, 2013 at 1:54 pm

    Jamie, your recipes all look super yummy! This is the first one I have actually tried. I put it in the oven and I had dropped a tiny amount behind the bowl. I picked it up and put it in my mouth! It was so tasty that I couldn’t wait until I ate it to let you know how simple and tasty this recipe is. If I had a rotation, this would go into a prominent spot! Thanks for all the yummy foods you have shared.

    FY eyes only “put the rice into the (mixing bowl) instead of pan. (Step 3) I am not doing this as critical but am doing it for posterity. I know you save them and I am a literal person but thank God for common sense!

  6. 6
    October 10, 2013 at 4:09 am

    Going to try this! I have a tuna casserole recipe that has the mayo and cream of celery soup. No bet you could use tuna with this too. My resipe also calls for the celery and a bit of chopped green pepper but I miss the cheese celery and pepper in while warning the soup so they are fully cooked. Making yours tomorrow! ( :

  7. 7
    October 17, 2013 at 5:23 pm

    Outstanding! I managed to get the house to myself tonight (how’d that happen?) and stumbled upon this recipe while looking for something nice and cheesy to make for dinner. This absolutely hit the spot, and I’ve got plenty to share with the rest of the family when they return. This is the perfect comfort food to go with a classic movie marathon on my night off!

  8. 8
    November 8, 2013 at 2:07 pm

    Very good! I used a rotisserie chicken, pre-cooked the onion and celery with a bit of butter in the microwave to move the baking along. Was delish – even better if it sits a bit before serving.

  9. 9
    November 12, 2013 at 5:42 pm

    I made this for dinner. My husband was skeptical at first but then ended up going back for seconds. Thanks for the recipe.

  10. 10
    December 2, 2013 at 4:06 pm

    Can this be frozen before/after baked? Maybe just leave off the chips until you’re ready to bake?

    • 11
      January 10, 2014 at 3:51 pm

      Christina, I did a double batch and froze the second portion in a gallon baggie and froze it just to try it out. We ate it for dinner a couple nights ago, adding the cheese and chips to the top and it was delish! This is definitely going on my rotation.

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