Embarrassment Casserole–a creamy, cheesy chicken casserole with sweet corn, and a ranch-seasoned yogurt-mayo blend and a topping of crispy potato chips.
Embarrassment Casserole
I found the idea for this recipe on facebook and the author said, “I’m a little embarrassed by how much I love this dish… but it’s too delicious not to share!” I have to agree! It’s pretty darn good, potato chips and all! This is an easy recipe to whip up if you have a Costco rotisserie chicken on hand.
Ingredients/Substitution Ideas
- Plain greek yogurt
- Mayonnaise
- Dry ranch dressing mix–I used Hidden Valley brand
- Worcestershire sauce
- Lemon juice
- Onion powder
- Black pepper
- Kosher salt
- Rotisserie chicken–or you can make this recipe for basic seasoned chicken
- Corn on the cob–or 1 cup of sweet frozen corn
- Cheddar cheese–I used sharp
- Potato chips–I used Lay’s
Steps
Heat oven to 350° F. In a mixing bowl whisk together yogurt, mayo, ranch dressing mix, Worcestershire, lemon juice, onion powder, pepper and salt.
Fold in the chicken, corn and cheese.
Spread the mixture in a 8×8 inch baking dish. Sprinkle the crushed potato chips on top.
Bake for 30 minutes. Serve and enjoy!
Notes/Tips
- Serve with cucumber-tomato salad or coleslaw.
- This casserole can easily be doubled. Bake in a 9×13 inch baking dish.
- Swap cheeses if desired. Pepper jack or Monterey Jack would add a nice kick.
- Try using peas instead of corn.
- I baked my casserole in this 9×9 inch baking dish*. It’s my newest kitchen find…it doesn’t rust!
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months. The potato chip topping is best the first day but the chicken filling is good as leftovers.
- Other recipes you can make with mayo are Mississippi Mud Casserole and Side Hustle Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Embarrassment Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
A creamy, cheesy chicken casserole with sweet corn, and a ranch-seasoned yogurt-mayo blend and a topping of crispy potato chips.
Ingredients
- 1/3 cup plain greek yogurt
- 1/3 cup mayonnaise
- 1 Tbsp dry ranch dressing mix
- 1 tsp Worcestershire sauce
- 1 1/2 tsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 3 cups chopped rotisserie chicken
- 2 ears corn, kernels cut off the cob (or 1 cup of sweet frozen corn, thawed)
- 1 cup shredded cheddar cheese
- 1 cup crushed potato chips (about 35 grams)
Instructions
- Heat oven to 350° F.
- In a mixing bowl whisk together yogurt, mayo, ranch dressing mix, Worcestershire, lemon juice, onion powder, pepper and salt.
- Fold in the chicken, corn and cheese.
- Spread the mixture in a 8×8 inch baking dish. Sprinkle the crushed potato chips on top.
- Bake for 30 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Oven
More recipes with potato chips…
Boomer Casserole
Chicken and pasta casserole with peas and a crunchy potato chip topping made fast in the Instant Pot.
Instant Pot Paula Deen’s Hash Brown Casserole
A from scratch version (fresh potatoes instead of frozen hashbrowns and no cream of soups) of Paula Deen’s casserole. With a little help of the Instant Pot you can make this casserole fairly quickly.
Instant Pot Secret Ingredient Casserole
A cubed potato casserole with lots of amazing flavor thanks to a secret ingredient!
Hoosier Chicken
Strips of chicken rolled in crushed potato chips and air fried. The chicken turns out tender and flavorful and is quickly devoured!
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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