{Not Your Mamas} Potato Chip Chicken Casserole | Easy Home Meals

Ingredients

• ½ small yellow onion, finely chopped (about ¼ – ⅓ cup)
• 1 c. chopped celery
• 1 c. chopped mushrooms
• 2 c. cooked shredded chicken (about 1.5 pounds raw)
• 1 tsp. minced fresh sage
• 1 lemon, juiced (3 tablespoons juice)
• 16 oz. Daisy Brand Sour Cream
• ¼ c. chicken broth
• 10.8 oz. package Birds Eye Steamfresh Premium Broccoli Florets
• 10 oz. package Birds Eye Steamfresh Selects Whole Grain Brown Rice
• ½ c. sliced raw almonds
• 2 c. shredded Kraft Sharp Cheddar Cheese
• 1 c. crushed kettle-cooked potato chips
• salt & freshly ground pepper, to taste
• Preheat oven to 400 degrees F. Prepare 9X13 inch baking dish with cooking spray.
• Steam Birds Eye broccoli and brown rice in microwave according to the directions on the package.
• In a large mixing bowl, add onion, celery, mushrooms, chicken, sage, lemon juice and sour cream and stir to combine.
• Stir in chicken broth, broccoli, brown rice, and almonds and continue mixing until all ingredients are incorporated. Season liberally with salt and freshly ground pepper.
• Transfer mixture into greased 13 x 9 baking dish; top casserole with Kraft Sharp Cheddar cheese and potato chips.
• Bake 400 degrees F for approximately 25 – 30 minutes until cheese is bubbling and chips are golden in color.