Chicken Crunch Casserole

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Just the hot dish to serve with cranberry sauce and scalloped corn


  • c. diced cooked chicken
  • 1 can condensed cream of mushroom soup
  • 1 c. milk
  • ½ tsp. salt
  • 3 c. crushed potato chips
  • ¼ c. shredded sharp cheese
  • Paprika


  • Combine chicken, soup, milk and salt. Heat to boiling.
  • Spread c. potato chips on bottom of greased 2-qt. casserole. Pour in chicken mixture. Cover with remaining chips; sprinkle with cheese and paprika.
  • Bake in moderate oven (350°) 25 to 30 minutes.

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