Name: Crispy Hot Chicken Salad Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken (chopped or shredded); 1 cup celery (chopped); 1/2 cup green onions (sliced); 1 cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup shredded sharp cheddar cheese; 1/2 cup sliced almonds; 1 cup crushed potato chips (for topping)

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Cozy, golden, and just a little bit decadent, this Crispy Hot Chicken Salad Casserole is a retro classic that’s been winning over dinner tables for decades. It starts with juicy chicken and fresh veggies, gets bound together with creamy mayo and a touch of tangy Dijon, then bakes under a mound of potato chips until the top is cracker-crisp and irresistible. Every forkful is pure comfort food bliss—perfect for busy weeknights or when you want to wow a crowd with minimal fuss. You’ll taste the familiar flavors of chicken salad but in a bubbly, oven-to-table form that’ll have everyone coming back for seconds.

Crispy Hot Chicken Salad Casserole Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Crispy Hot Chicken Salad Casserole plays a starring role, working together to create flavor, crunch, and creamy satisfaction. Pull these simple ingredients together for an absolutely crave-worthy dish that tastes like a warm hug on a plate.

Cooked chicken (3 cups, chopped or shredded): Use rotisserie chicken or leftovers for ultra-tender, flavorful bites in every forkful.
Celery (1 cup, chopped): Adds crunch and a fresh pop of green throughout the filling.
Green onions (1/2 cup, sliced): Their mild bite balances richness and brings a touch of color.
Mayonnaise (1 cup): The creamy glue that binds everything together and keeps the casserole luxuriously moist.
Lemon juice (1 tablespoon): Brightens up the dish with a gentle citrus zing that cuts through richness.
Dijon mustard (1 teaspoon): Adds just the right amount of subtle, savory heat.
Salt (1/2 teaspoon): Makes all the flavors pop—don’t skip it!
Black pepper (1/4 teaspoon): Adds a whisper of heat and depth.
Shredded sharp cheddar cheese (1 cup): Melts into creamy pockets of bold flavor throughout.
Sliced almonds (1/2 cup): Lend nutty crunch and delightful texture.
Crushed potato chips (1 cup, for topping): The crowning glory, providing unbeatable crispness and a salty finish.
Nonstick cooking spray: Ensures nothing sticks, making for easy serving and quick cleanup.

How to Make Crispy Hot Chicken Salad Casserole

Step 1: Prep Your Oven and Baking Dish

Begin by preheating your oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray to ensure nothing sticks and you get easy, clean slices when serving. This tiny step makes a big difference—no one wants to wrestle with baked-on casserole.

Step 2: Mix the Creamy Filling

Grab a large mixing bowl and add your chopped or shredded chicken, celery, and green onions. Scoop in the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir everything together until the chicken and veggies are well coated and the mixture looks creamy with flecks of green and gold.

Step 3: Add Cheese and Almonds

Gently fold in the shredded sharp cheddar cheese and sliced almonds. This is where the magic really happens—the cheese melts into savory pockets and the almonds bake up crunchy for extra texture.

Step 4: Assemble and Top

Spoon the chicken mixture into your prepared baking dish and spread it into an even layer. Sprinkle the crushed potato chips generously over the top, making sure every inch is covered. This gives the Crispy Hot Chicken Salad Casserole its signature crunch.

Step 5: Bake

Slide the casserole into your hot oven and bake, uncovered, for 25 to 30 minutes. You’re looking for bubbly edges and a topping that’s golden and crispy. The aroma filling your kitchen will be downright irresistible!

Step 6: Rest, Slice, and Serve

Let your Crispy Hot Chicken Salad Casserole cool for about 5 minutes before serving. This little pause helps the cheesy filling set up so every slice holds together beautifully. Dig in while it’s piping hot!

How to Serve Crispy Hot Chicken Salad Casserole

Garnishes

Sprinkle on some extra sliced green onions or a handful of chopped fresh parsley for a bright, fresh pop of color and flavor. Even a twist of freshly cracked black pepper or a dash of smoked paprika adds an extra-special touch to the top of your Crispy Hot Chicken Salad Casserole.

Side Dishes

Pair your casserole with a simple green salad, some roasted broccoli, or a tangy coleslaw to balance out the rich, creamy textures. Warm dinner rolls or garlic bread are also perfect for soaking up every last bit of that delectable filling.

Creative Ways to Present

For a fun twist, try baking the Crispy Hot Chicken Salad Casserole in individual ramekins or muffin tins for personal-sized portions—great for parties or lunchboxes! Or, serve scoop-style with crunchy lettuce cups for a refreshing, hand-held version.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Hot Chicken Salad Casserole in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully as it sits, making for fantastic second-helpings the next day.

Freezing

You can absolutely freeze this casserole! Simply assemble and cover tightly (skip the potato chip topping until just before baking). Freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, add the topping, and bake as directed.

Reheating

To reheat, warm individual servings in the microwave or return the baking dish to a 350°F oven, loosely covered with foil, until heated through. If you want to recapture the original crunch, sprinkle on a few extra chips right before serving.

FAQs

Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is a big time-saver and adds great flavor. Just remove the skin and bones, then shred or chop the meat—you’ll need about one whole chicken for the perfect amount.

What can I use instead of potato chips for the topping?

If you’d prefer a different crunch, swap out the potato chips for crushed Ritz crackers, buttered breadcrumbs, or even crispy fried onions. Each topping brings its own personality!

Is this casserole spicy?

Not at all. The Dijon mustard adds a gentle warmth rather than heat. If your crowd likes a kick, feel free to add diced jalapeños, hot sauce, or a sprinkle of chili flakes.

Can I make this dairy-free?

Definitely! Use your favorite dairy-free cheese in place of sharp cheddar and be sure your mayonnaise is also dairy-free. The results will still be wonderfully creamy and tasty.

Can I prepare it ahead of time?

Yes, just assemble the casserole without the potato chips, cover, and refrigerate for up to 24 hours. Add the chips and bake when you’re ready—it’s a brilliant make-ahead main dish for busy schedules.

Final Thoughts

Trust me, once you make Crispy Hot Chicken Salad Casserole, it will earn a regular spot in your dinner rotation. It’s comforting, easy, and always gets rave reviews around the table. Just try it once—you’ll fall in love with its delicious blend of textures and flavors!

Crispy Hot Chicken Salad Casserole Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Crispy Hot Chicken Salad Casserole is a delicious and comforting dish that combines tender chicken, crunchy celery, and flavorful cheese in a creamy sauce, topped with a crispy potato chip crust. It’s a family-friendly meal perfect for any day of the week.

Ingredients

Scale

Main Ingredients:

3 cups cooked chicken (chopped or shredded)
1 cup celery (chopped)
1/2 cup green onions (sliced)
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup sliced almonds
1 cup crushed potato chips (for topping)

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Instructions

Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick spray.
Mix the ingredients: In a large bowl, combine the cooked chicken, celery, green onions, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir in the shredded cheddar cheese and sliced almonds until evenly mixed.
Prepare the casserole: Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the crushed potato chips.
Bake: Bake uncovered for 25–30 minutes, or until hot and bubbly and the topping is golden and crispy.
Serve: Let the casserole rest for 5 minutes before serving.