Chicken Chip Bake with Rice for 6 Servings

Instructions:

1. Preheat your oven to 350°F and lightly grease your 9x13 baking dish. In your largest mixing bowl, whisk together the 300ml of concentrated cream of chicken soup, 240g of sour cream, and 115g of mayonnaise. Add the 5g of onion powder and 2g of dried thyme. Whisk until the mixture is completely smooth and pale yellow. This ensures every bite of the final dish has a consistent herb profile.
2. Fold the 680g of shredded chicken and 400g of cooked rice into the creamy mixture. Add the 150g of frozen peas and half of the 115g of grated cheddar cheese. Use a folding motion rather than a vigorous stir until the rice is evenly coated and no dry patches remain. This preserves the integrity of the rice grains so the texture doesn't become gloop.
3. Transfer the chicken and rice mixture into your prepared baking dish. Use the back of a spoon to spread it out into an even layer, pushing it gently into the corners. Sprinkle the remaining cheddar cheese over the top of the mixture. This acts as a glue for the chips we are about to add.
4. Place your 170g of kettle chips into a large zip top bag and crush them lightly with your hands. You want pieces about the size of a nickel. In a small bowl, combine the crushed chips with the 30g of melted butter. Toss them until every chip shard looks shiny and coated. This butter is what allows the chips to toast without burning.
5. Spread the buttery chip mixture evenly over the cheese layer. Slide the dish into the center rack of the oven. Bake for 25 minutes until the sauce is bubbling vigorously around the edges and the chips have turned a deep, mahogany gold.
6. Remove the dish from the oven. Resist the urge to dive in immediately. Let it rest on a cooling rack for 5 minutes. During this time, the bubbling sauce will settle and the chips will actually crisp up further as they slightly cool. This is the secret to a perfect slice.