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The Telegram
Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen.
Cooking: Chicken Potato Chip Casserole
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About this blog
By Scott Tranter
Diner wizard Scott Tranter, owner of Crazy Otto's Empire Diner in Herkimer and host of CNY Flavor, knows how to make magic in the kitchen. For more of his tips, visit www.cnyflavor.com or www.crazyottosempirediner.com.
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Feb. 20, 2013 12:01 a.m.



Although this recipe is loaded with fat, there are some easy changes to be made to minimize the fat content.  Use either Cream of Celery soup or fat free mayonnaise in place of the regular mayonnaise.  Low fat Cheddar cheese could also be substituted.  Also consider topping with broken Ritz Crackers instead of potato chips.



CHICKEN POTATO CHIP CASSEROLE

Ingredients:



2 cups chopped, cooked chicken meat



1-1/2 cup cooked white rice



1 (10.75 ounce) can condensed cream of chicken soup



2/3 cup mayonnaise



2 tablespoons grated onion



1/2 cup chopped celery



2 cups broccoli florets



1 tablespoon lemon juice



1/2 cup shredded sharp Cheddar cheese



2 cups crushed potato chips



1/4 cup water

1 teaspoon garlic salt



salt and pepper to taste







Directions:







Preheat oven to 400 degrees F (200 degrees C).

Thaw and partially cook broccoli while mixing ingredients.







In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water, lemon juice, water, salt and pepper. Add broccoli. 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. 















 

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