• 2 1/2 cups fresh boneless skinless chicken breasts, chopped
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup 2% milk
• 1/2 tsp salt
• 4 1/2 cups crushed potato chips, divided
• 1/4 cup shredded cheddar cheese
• 1/2 tsp paprika

1. Preheat oven to 350°.
2. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside.
3. Combine chicken, soup, milk and salt in a medium saucepan; bring to a boil. Reduce heat to a simmer; stir until thoroughly heated (about 5 minutes).
4. Meanwhile lightly spread 1½ cups crushed potato chips into prepared baking dish; set aside.
5. Pour chicken mixture into baking dish, spreading evenly with a rubber spatula. Cover with remaining 3 cups potato chips, spreading evenly.
6. Sprinkle cheese and paprika over chips.
7. Bake for 25 to 30 minute, until chicken is done and casserole is thoroughly heated.
8. Serve immediately

Try adding 1/2 cup fresh, sautéed mushrooms or 1/2 cup fresh, chopped celery for taste.

(CharleneMS)