Chicken and Sweet Potato Chip Casserole
Serves 415 mins prep45 mins cook
This chicken and sweet potato chip casserole is a comfort dish with a guilt free healthy side! The chicken is crusted in potato chips placed over rice to deliver all the textures and the ease you crave for a busy weeknight meal.
0 servings
What you need
lb chicken breast, sliced thin
oz sweet potato
cup rice flour
cup cooked rice
oz condensed cream of chicken soup, or heavy cream for gluten free
cup cheddar cheese, shredded
tsp garlic powder
tsp salt
tsp pepper
tsp paprika
Instructions
Prepping and Dredging Chicken 0 Mix together seasonings. Mix half the seasoning into a bowl of 1 1/4 Cup of Rice Flour. 1 Scramble eggs in a second bowl. Finely crush up potato chips in a ziplock bag and then place into a third bowl. 2 Pat chicken dry and then coat with rice flour. 3 Dunk floured chicken into egg bowl and coat completely. Don't let the chicken breasts sit in the egg wash. 4 Coat chicken in the crushed potato chips. Firmly press the crumbs onto the chicken. 5 Air fry the chicken breasts for 12 minutes on 350°F. Flip half way. Preheat oven to 350°F for baking later. Building the Casserole 6 Season the cooked rice with the remaining seasoning. Mix in the bag of vegetables and cream of chicken into the rice. 7 Start the build the casserole by placing the rice mixture on the bottom of a baking dish and pressing it down with a spatula. Top the rice with 1/2 of the shredded cheddar cheese. 8 Once chicken is cooked, slice it and place onto the cheese layer in the baking dish. Top with remaining cheese and bake at 350°F for 30 minutes.View original recipe
