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Classic Creamy Hot Chicken Salad Casserole with Potato Chip Topping

Close-up of a baked hot chicken salad casserole with a crispy, golden cornflake topping.
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A simple, baked casserole featuring creamy chicken salad topped with crunchy potato chips, perfect for a comforting weeknight meal or potluck.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 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 plain potato chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, mayonnaise, cheddar cheese, celery, onion, Dijon mustard, pepper, and salt. Mix until all ingredients are evenly incorporated.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Bake for 20 minutes, or until the mixture is hot and bubbly throughout.
  5. Remove the dish from the oven. Sprinkle the crushed potato chips evenly over the top of the casserole.
  6. Return the dish to the oven and bake for an additional 5 minutes, or until the topping is lightly golden brown and crisp.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute sour cream for half of the mayonnaise for a tangier flavor.
  • Use rotisserie chicken for a quick preparation time.
  • For a different crunch, substitute crushed butter crackers or slivered almonds for the potato chips.

Nutrition

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