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Classic Hot Chicken Salad Casserole with Crispy Topping

A generous serving of creamy hot chicken salad topped with melted cheese and crunchy cornflakes on a white plate.
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Make this comforting, cheesy Hot Chicken Salad Casserole for an easy weeknight dinner or your next potluck. This Southern classic uses simple ingredients and features a satisfyingly crunchy topping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup mayonnaise
  • 1 can (10.5 ounces) cream of chicken soup, undiluted
  • 1 cup shredded sharp cheddar cheese
  • 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 slivered almonds)
  • 1/2 cup shredded sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the shredded chicken, mayonnaise, cream of chicken soup, 1 cup of cheddar cheese, celery, onion, salt, and pepper. Mix until all ingredients are evenly coated and combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, combine the crushed potato chips and the remaining 1/2 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 25 to 30 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
  6. Let the Hot Chicken Salad Casserole rest for 5 minutes before serving.

Notes

  • You can substitute slivered almonds for potato chips if you prefer a nuttier crunch.
  • To make this a make ahead chicken 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.
  • For a richer flavor, use rotisserie chicken instead of poaching your own.

Nutrition

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