We are huge around here on making dinner fun and exciting. For that reason, we love to create new dishes that our kids and grandkids will love. This is one that got us so excited while we were in the kitchen, we could not wait for it to finish baking before digging in. We spent so much time prepping it and eating at the same time, that by the time it was fully cooked, it was missing quite a chunk of it.
But, we are so happy with the results and are certain your family will be pleased to see it on your dinner table! Check out what our friends over at 4 Sons R’ Us had to say about this:
“Our Hot Potato Chip Chicken Salad Casserole is served warm and it’s topped with salty potato chip crumbs for a fun, non-traditional topping.”
Yep, there is nothing traditional about this and that is what I love most about it!
Ingredients
2 cups cooked rostisserie chicken, rouchly chopped
1 cup diced celery
1/4 cup finely diced red onion
1/2 cup slivered almonds
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh lemon juice
1 cup Hellman’s mayonnaise
1 cup grated Kraft sharp Cheddar
2/3 cup crushed Lay’s potato chips
Instructions
- Add all of the ingredients to a large mixing bowl, except the chips. Stir them to evenly combine.
- Spray a 9×9″ baking dish with non-stick cooking spray. Use a spatula to transfer the chicken salad mixture. Again, use the spatula to spread the mixture out evenly into the dish.
- Sprinkle the potato chips out evenly over the mixture.
- Bake at 350 degrees for 20 minutes, or until bubbly.
- Spoon the warm mixture onto rolls, and serve.
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Quick Tip: You can serve this on warm croissant rolls for a treat.
Thanks again to 4 Boys R’ Us for this amazing recipe.