Crowd Chicken Casserole
Submitted by ErikaL
Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.
YIELD
24 servingsPREP
20 minCOOK
25 minREADY
45 minWhen you need to feed a crowd and you need everyone coming back for seconds, this is the casserole that gets the job done.
10 cups of diced chicken tossed with celery, green onions, green chiles, sliced olives, and slivered almonds. Bound together with mayo, sour cream, and a mountain of shredded cheddar. Topped with crushed potato chips and more cheese.
Two pans go into the oven. Twenty-five minutes later you’ve got bubbly, golden, slightly crunchy-on-top comfort food for 24 people.
This is reunion food. Team dinner food. “We need to bring something and it better be good” food.
Pro Tips
- Use rotisserie chicken for a huge time saver. Three to four birds should get you to 10 cups diced
- Crush the potato chips right in the bag so you don’t lose half of them to the counter
- The green chiles add a mild heat. If your crowd can handle it, toss in a diced jalapeno too
- Assemble the night before and refrigerate. Add the chip topping right before baking so it stays crunchy
Ingredients
Directions
Combine the first six ingredients.
Add 2 cups cheese.
Mix mayonnaise and sour cream; add to chicken mixture and toss.
Spoon into two greased 13×9×1 inch baking dish es.
Sprinkle with chips.
Top with remaining cheese.
Bake, uncovered, at 350℉ (180℃) F for 20 to 25 minutes or until hot.
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