Thursday, April 19, 2012

As Requested.....

A couple of the commenters on the previous post wanted the recipe for the Chicken and Chips casserole, so here it is. The original recipe was posted on a blog called something like the Time Traveling Housewife (sorry I wasn't more conscientious about citing my source!); there was a whole dinner menu in that post, including Mint Brownies....I wasn't so ambitious last night!

Chicken and Chips

1 can cream of chicken soup
1/2 cup milk
2 cups chicken, cooked and chopped
1 cup crushed potato chips
1 cup frozen green peas

Preheat the oven to 350 degrees. Combine the soup and milk and blend well. Gently mix in the remaining ingredients and pour the mixture in a 2-quart casserole dish. Cook for 25-30 minutes until hot and bubbly.

Easy, eh?

A couple of notes:
  • Since this was the first time I was making the recipe, I cut it in half. What I've given you above is the half-recipe. It made just enough for 4 people (my husband might disagree, since he didn't get seconds, ha ha).
  • Actually, I put in the full amount of chicken the original recipe called for because we like chunky, meaty things (And I had cooked that extra chicken breast, anyway....)
  • When I thought I was making chicken salad, I had started cutting onion into the chicken, so that explains the purplish flakes in the picture above. The onion certainly didn't hurt the recipe, so I might add it again in the future.
  • My husband thought the dish needed more salt; I thought it was fine. I suppose the original idea was that the chips would have plenty of salt. Adjust according to your taste.
  • I used Lays Wavy chips because that's what I had. I also had some sour cream/onion chips, but I was afraid to try them. However, I think next time I might try some flavored chips to, as Emeril Lagasse would say, "kick it up a notch." (Ha ha, I bet Emeril never made Chicken and Chips!)