Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken salad, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato chip chicken salad, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love dips. They are my favorite way to feel like I am snacking, but actually pack on all the calories, lol! I eat to my heart’s content, but it never feels like much because it is a little dip at a time. Well, with the Super Bowl coming up, I knew I had to create something fun and special that I could make in advance and have it ready for game time. However, I also knew I would be starving come game time and actually want a meal. So instead of creating a dip, I made a dip into a casserole. Yep, my favorite dip of chicken potato salad got a makeover.
This ain’t your regular ol’ dip anymore! It is chock full of chicken and potato floating around in a creamy mayo sauce. But to top it all of, I added a ton of crushed chips. I pretty much took all the bags of chips I had left (you know, when it is mostly all crumbs) and dumped it over the top.
When cooked, it crisps up even more and adds a wonderful little crunch to this dish! This has got to be my new favorite creation and I cannot wait to make it again!
Photo and recipe courtesy of 4 Sons R’ Us.
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Quick Tip: Add a layer of bacon if you’d like.