Chicken Salad Casserole with Potato Chip Topping Recipe

This creamy, crunchy Hot Chicken Salad Casserole is made with shredded chicken, mayonnaise, and sharp cheddar, ready in 40 minutes. The golden potato chip topping shatters beautifully into the rich, bubbling filling beneath. I love pulling this nostalgic comfort food out of the oven for a quick weeknight dinner.

Why This Classic Works

I used to think hot mayonnaise sounded strange until I actually baked it into this dish. The heat transforms the mayo and cheese into a luxurious sauce that binds everything together.

The secret I discovered is folding in toasted almonds before baking. They retain a deep crunch that contrasts perfectly with the tender chicken and melted cheese.

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Hot Chicken Salad Casserole Ingredients

• 4 cups cooked chicken, shredded
• 1 cup mayonnaise
• 1 cup celery, diced
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup slivered almonds, toasted
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups crushed potato chips

How To Make Hot Chicken Salad Casserole

1. Prep the oven: Preheat your oven to 375F and lightly grease a 9×9 inch baking dish.
2. Mix the filling: In a large bowl, combine the shredded chicken, mayonnaise, celery, cheddar cheese, almonds, lemon juice, onion powder, salt, and pepper.
3. Transfer to dish: Spread the chicken mixture evenly into the prepared baking dish, pressing it down slightly.
4. Add the topping: Scatter the crushed potato chips generously over the top of the casserole.
5. Bake and serve: Bake for 25 minutes until the edges are bubbling and the topping is golden brown.

Recipe Tips

• Use rotisserie chicken: It saves prep time and adds an extra layer of savory flavor.
• Do not skip the lemon juice: The acid cuts through the richness of the mayonnaise and cheese.
• Add chips right before baking: This prevents them from getting soggy and ensures maximum crunch.

What To Serve With Hot Chicken Salad Casserole

Serve this hearty bake alongside a crisp green salad tossed in a sharp vinaigrette. Steamed green beans or roasted asparagus also help balance the heavy, creamy filling.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven to help crisp up the topping. Do not freeze this dish, as the mayonnaise will separate.

FAQs

Can I use Greek yogurt instead of mayonnaise?

You can swap half the mayonnaise with plain Greek yogurt. Using entirely yogurt may alter the texture and make the casserole separate when heated.

What else can I use for the topping?

Crushed Ritz crackers, panko breadcrumbs, or cornflakes work wonderfully if you do not have potato chips. Toss them with a little melted butter before baking.

Can I make this ahead of time?

Yes, you can mix the filling and store it in the baking dish in the fridge up to a day in advance. Add the crushed chips just before placing it in the oven.

Nutrition

• Calories: 450 kcal
• Total Fat: 34g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 620mg
• Total Carbohydrate: 12g
• Protein: 25g

Try More Recipes:

• Chicken Dorito Casserole Recipe
• Chicken Mushroom Rice Casserole Recipe
• BBQ Chicken Casserole Recipe