Chicken Chip Bake

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I still have this recipe written on a piece of scrap paper from my grandmother’s kitchen. Yes, that would be her kitchen–the original Fountain Avenue Kitchen!

A lot of blogs are thrilled to hit 1,000 “likes” on Facebook.  I decided that my magic number will be 925–her old street number.  But I digress…This has been a favorite recipe for years and turns leftover chicken into a quick, crowd-pleasing dinner.  I have modified her original recipe slightly to make it healthier without sacrificing any of the taste.  I think she would approve!

 

Chicken Chip Bake
Yield: 4-5 servings
This recipe from my grandmother's kitchen reminds me of a hot chicken salad (but better!) and makes a quick meal out of leftover chicken. Comfort food at its best, I've lightened the original with the help of Greek yogurt. Serve with a salad and/or your favorite green vegetable for a complete meal.
Ingredients
  • 2 lightly rounded cups cubed, cooked chicken
  • 2 cups diced or thinly sliced celery (include leaves if you have them)
  • ⅓ cup plain Greek yogurt (I like 2%; may whole or nonfat)*
  • ⅓ cup mayonnaise
  • ¼ cup minced onion
  • 1 scant tablespoon freshly squeezed lemon juice
  • ½ teaspoon kosher salt and freshly ground pepper to taste
  • ⅓ cup slivered almonds (optional)
  • ½ cup cheddar cheese, shredded
  • ⅓ cup potato chips, crumbled
Instructions
  1. Combine all ingredients except cheese and potato chips. Pile lightly into 1½ quart casserole (no need to grease). Sprinkle with cheese, then with chips. Bake at 400 degrees F for 15-20 minutes or until heated through. Check midway and cover lightly with foil if chips are already nicely browned.
Notes

*My grandmother’s original recipe called for all mayonnaise (⅔ cup) and no Greek yogurt. She also used more lemon juice. If you prefer to make the all-mayo version, feel free to add additional lemon juice to taste, as the Greek yogurt supplies its own element of tang. Do taste as you go, however. The lemon juice adds dimension to the flavor, but a little goes a long way.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
Also, this is a great dish to serve in individual ramekins. Depending on size, adjust cooking time down to 15 minutes or so.

Chicken Chip Bake is an especially easy dinner if you use leftovers from another delicious yet simple meal:  Slow Roasted Whole Chicken.  

 

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Comments

  1. Pingback: The Fountain Avenue Kitchen – Throw Back Thursday — Featuring Classic Crispy Top Mac & Cheese

  2. Mary Lou Keller

    Hi Ann, I am wondering how this would be using tuna instead of chicken?

    I might have to try it and let you know.. I do love a good tuna casserole even though it is usually looked upon with disdain by many people.

    🙂

    Reply
    1. Ann

      I haven’t tried, but you might be onto something, Mary Lou. I love a good old tuna noodle casserole, too! If you try, please report back!

      Reply
  3. Donna

    So good. This was a staple when I was growing up. My mom also made it with leftover turkey from Thanksgiving each year. She always used Lay’s chips so that is what I use. Another good one Ann!

    Reply
  4. Diane

    I am planning on making this recipe for my book club. Very pleased I found a “lightened” version with the Greek yogurt mixed with the mayonnaise. My question is what else should I serve with this casserole? There will be be 6 of us for a lunch time meeting. I am so bad at planning what to serve with what, so I would appreciate any suggestions.

    Reply
    1. Ann Post author

      Hi Diane, Coincidentally, I made this last week and served with a side of roasted broccoli. Everyone I served seemed to really enjoy that pairing. Another green vegetable or a simple green salad would pair well, too. In the summer, sliced vine-ripened tomatoes complement nicely. Grape tomatoes are a good cold weather alternative. I tend to prefer something simple and with a little color, which looks pretty and lets the flavor of the casserole shine. I hope that helps and that you enjoy!

      Reply