Individual Potato Chip Crusted Chicken and Rice Casseroles

Happy Friday everyone!  This week flew by in a hurry for me.  I’ve been busy trying to make a new puppy welcome in our home.  And let me tell you, they are a lot of work!  I have 2 kids on top of that so now I feel like I don’t have a second to spare.  But I did manage to get dinner on the table so I feel good.  

Nothing sweet and fancy here today.  Just good old classic comfort food.  Well, it’s comfort food to me anyway.  My Mom made this for me growing up all the time and I still love it to this day. The creamy sauce mixed with chicken and rice is so delicious and the potato chip crusted topping adds the perfect crunch and salty bite it deserves.  Add veggies if you like, but I like it just the way it is.  I like to make these in individual ramekins, I think it makes them a little more special that way, but feel free to put into a 9 inch square baking pan.
Hope everyone has a great weekend!
Potato Chip Crusted Chicken and Rice Casserole
recipe by Stephanie
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.  

Baked on August 29, 2008 | Recipe Card: chicken, rice | 19 Bites