Potato Chip Crusted Chicken & Rice Casserole

Potato Chip Crusted Chicken and Rice Casserole


serves 4


1 1/2 cups rice (any kind will do)

3 cups water

4 chicken breasts, cubed and cooked with salt, pepper, onion powder and garlic powder

1/2-cup plain yogurt

1/2-cup light mayo

1 can cream of chicken soup

1 tablespoon fresh lemon juice

1 clove garlic, minced salt and pepper to taste

1 1/2 cups regular potato chips, crushed




1. Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.


2. Mix yogurt, mayo, chicken soup, lemon juice, garlic and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed potato chips. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.