Ingredients

• 2 pounds boneless chicken breasts
• water to cover
• 2 (1.5 ounce) packages potato chips, crushed
• 1/2 cup butter
• 1 yellow onion, diced
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 (8 ounce) package American cheese slices

Instructions

1. Place chicken breasts in a large pot; add enough water to cover. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Remove chicken with a slotted spoon and cool until easily handled, about 10 minutes. Reserve cooking liquid.
2. Dice chicken into bite-size pieces.
3. Layer 1 bag crushed potato chips in the bottom of a 9x13-inch baking dish. Top with diced chicken.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Melt butter in a saucepan over medium heat. Add onion, mushrooms, green bell pepper, and red bell pepper; cook and stir until onion is translucent, 5 to 10 minutes.
6. Stir in flour into onion mixture to make a paste; cook until golden, about 3 minutes. Pour in 2 cups reserved cooking liquid and milk; cook and stir until sauce is smooth and thick, about 5 minutes. Add American cheese, 1 slice at a time, stirring until melted.
7. Pour sauce over chicken in the baking dish. Top with remaining crushed potato chips.
8. Bake in the preheated oven until bubbly and golden, about 30 minutes.