The chicken casserole starts with pre-cooked chicken. Since this recipe is from the “Luscious Leftovers” section of the cook book, feel free to use leftover boiled chicken breasts or purchased rotisserie chicken. To the chopped chicken, deBoschnek adds sliced celery, which she says “gives better crunch” than finely chopped celery. For added crunch, slivered almonds are added to the casserole mixture. In addition to some salt, monosodium glutamate (MSG) is added as a flavor enhancer. “Wow, it’s umami. It’s amazing!” deBoschnek says after taking a taste of MSG on its own. As the chef grates onion, she realizes this is basically a baked chicken salad casserole. With chips as her snack of choice, deBoschnek is excited to decorate the border of the chicken dish with potato chips. She opts for whole chips, but you can also go with crushed potato chips. Topped with cheese and baked until bubbly, this is a baked chicken casserole the chef is excited about eating. “Honestly, I would consider making this again. This is delicious,” she says.
