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Creamy Baked Hot Chicken Salad Casserole with Crispy Topping

A generous serving of hot chicken salad casserole topped with golden, crunchy cornflakes on a white plate.

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Make this classic Southern Hot Chicken Salad Casserole. It is a creamy, cheesy baked dish topped with a satisfyingly crunchy layer, perfect for an easy weeknight dinner or potluck contribution.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed potato chips (or buttered breadcrumbs/nuts)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, mayonnaise, sour cream, half of the cheddar cheese, celery, onion, salt, and pepper. Mix until all ingredients are fully incorporated.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining half of the cheddar cheese over the top of the mixture.
  5. Bake for 20 minutes, or until the casserole is hot and bubbly throughout.
  6. Remove the dish from the oven. Top evenly with the crushed potato chips.
  7. Return the casserole to the oven and bake for an additional 5 to 7 minutes, or until the topping is golden brown and crisp.
  8. Let the casserole cool for 5 minutes before you serve it warm.

Notes

  • For a make ahead chicken casserole, assemble the dish completely (up to the chip topping) and cover it. Refrigerate for up to 24 hours. Add 10-15 minutes to the initial baking time if baking directly from the refrigerator.
  • If you prefer a different crunch, substitute the potato chips with 1 cup of crushed butter crackers or toasted slivered almonds.
  • This recipe works well for potluck chicken casserole gatherings because it travels easily.

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