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Classic Creamy Hot Chicken Salad Casserole with Crispy Topping

A close-up of a creamy slice of hot chicken salad casserole topped with crunchy, golden corn flakes.

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Make this comforting, cheesy hot chicken salad casserole. It features tender chicken in a rich sauce, topped with a satisfyingly crunchy potato chip layer. This is an easy baked dinner perfect for potlucks or weeknights.

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 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed plain potato chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, mayonnaise, sour cream, 3/4 cup of the cheddar cheese, celery, onion, Dijon mustard, salt, and pepper. Mix until everything is well combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the mixture.
  5. Bake for 20 minutes, or until the casserole is heated through and the cheese is melted.
  6. Remove the dish from the oven. Sprinkle the crushed potato chips evenly over the top layer.
  7. Return the casserole to the oven and bake for an additional 5 to 7 minutes, until the potato chips are golden brown and crisp.
  8. Let the casserole cool for 5 minutes before you serve it warm.

Notes

  • You can substitute cooked rotisserie chicken for the shredded chicken to save time on a weeknight.
  • For a different crunch, substitute crushed butter crackers or slivered almonds for the potato chips.
  • This casserole is a great make ahead chicken casserole; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the initial baking time if baking from cold.

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