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Beer Crisps & Chicken Casserole

Chicken, cheese and crisps. Check, check and check. A delicious home made casserole for a cold winter's night. Great enjoyed on its own, or served with a green side salad.

Published April 30, 2020
by Adriaan Odendaal


  • 1 bell pepper, cubbed

  • 1 can of kidney beans

  • 400g shredded cooked chicken breasts

  • 1 cup cheddar cheese

  • 1 onion, diced

  • 1 can tomatoes and onion mix

  • 150 ml sour cream

  • 2 tbsp Taco Seasoning (see recipe below) + 1/3 cup of water

  • 125 g Beer Crisps, crushed

Taco Seasoning

  • 4 tbsp chili powder

  • 2 tbsp cumin

  • 1 tbsp paprika

  • 1 tbsp salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp oregano

  • 1 tsp black pepper

  • 1 tbsp corn flour (optional)


  1. Preheat oven to 180 degrees C and spray the casserole dish with non-stick cooking spray.

  2. Line the bottom of the casserole dish with half of the crisps.

  3. Sauté the veggies, beans and chicken in a non-stick skillet over medium high heat. Once soft, add the Taco Seasoning and water, making a sauce.

  4. Add the tomatoes and onion mix to the cooked veggie mixture. Remove from heat.

  5. Spread the mixture over your Beer Crisps.

  6. Repeat this process, resulting in two identical layers.

  7. Add sour cream, top with cheese, and garnish with coriander.

  8. Bake at 180 degrees C for about 20 minutes.

  9. Serve and enjoy!

Inspired by and

Beer Crisps & Chicken Casserole: Recipes
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