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Classic Hot Chicken Salad Casserole with Crunchy Topping

A close-up serving of creamy hot chicken salad casserole topped with crunchy, golden cornflakes.
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This is the classic Southern Hot Chicken Salad Casserole, a creamy, cheesy baked dish topped with a satisfying crunch. It is simple comfort food perfect for potlucks or a weeknight dinner.

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 potato chips or crushed buttery crackers

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, 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 bubbly.
  6. Remove the dish from the oven. Sprinkle the crushed potato chips or crackers evenly over the top.
  7. Return the casserole to the oven and bake for an additional 5 to 7 minutes, until the topping is golden brown and crisp.
  8. Let the hot chicken salad casserole cool for 5 minutes before you serve it.

Notes

  • You can use rotisserie chicken to save time when making this easy chicken dinner idea.
  • For a different crunch, substitute crushed Ritz crackers or corn flakes for the potato chips.
  • Prepare the casserole mixture ahead of time, cover it, and keep it refrigerated for up to 24 hours. Add the topping just before baking.

Nutrition

Find it online: https://cookingbycarla.com/hot-chicken-salad/