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Classic Creamy Southern Hot Chicken Salad Casserole

hot chicken salad - Tasty
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Make this easy, baked hot chicken salad casserole for a comforting, cheesy dinner. It features tender chicken in a creamy sauce, topped with a crunchy potato chip crust.

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 black pepper
  • 1/4 teaspoon salt
  • 1 cup crushed potato chips (for topping)
  • 2 tablespoons melted butter

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, Dijon mustard, pepper, and salt. Mix until everything is well combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Sprinkle the remaining half cup of cheddar cheese over the top of the mixture.
  5. In a small bowl, toss the crushed potato chips with the melted butter. Sprinkle this buttery chip mixture evenly over the cheese layer.
  6. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the hot chicken salad casserole rest for 5 minutes before you serve it.

Notes

  • You can use leftover rotisserie chicken for quick preparation.
  • For a make ahead casserole, assemble the dish completely, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • Substitute buttery crackers for potato chips if you prefer a different crunchy topping.

Nutrition

Find it online: https://juliameal.com/hot-chicken-salad-casserole-recipe/