Make this creamy, cheesy Hot Chicken Salad Casserole, a Southern comfort food bake perfect for weeknights or potlucks. It features tender chicken and a crunchy potato chip topping.
Author:JessT
Prep Time:15 min
Cook Time:27 min
Total Time:42 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
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 can (8 ounces) water chestnuts, drained and chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed potato chips (plain or ruffled)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, mayonnaise, sour cream, half of the cheddar cheese, celery, onion, water chestnuts, Dijon mustard, salt, and pepper. Mix until everything is well combined and creamy.
Spread the chicken mixture evenly into the prepared baking dish.
Sprinkle the remaining half of the cheddar cheese over the top of the mixture.
Bake for 20 minutes, or until the casserole is hot and bubbly.
Remove the dish from the oven and immediately top with the crushed potato chips.
Return the casserole to the oven and bake for an additional 5 to 7 minutes, or until the topping is lightly golden and crisp.
Let the casserole rest for 5 minutes before you serve it warm.
Notes
You can use leftover rotisserie chicken to save time on prep.
For make-ahead convenience, prepare the casserole up to the point of adding the potato chips, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the initial baking time if baking from cold.
If you do not have potato chips, crushed butter crackers or crispy fried onions make a good substitute for the crunchy topping.