Creamy chicken salad gets a warm, bubbly makeover in the oven, then finishes with a buttery, crunchy topping that stays crisp right to the last scoop. It’s one of those easy dinner ideas that feels a little special, even though it’s made with simple ingredients and a 9×13-inch dish.
This casserole is cozy and familiar, but it still has that bright “chicken salad” flavor you crave—tangy dressing, a little crunch from celery, and plenty of juicy chicken in every bite. And yes, the topping is the best part.
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YOU WILL LOVE THIS CRISPY CHICKEN SALAD CASSEROLE
COMFORT FOOD WITH CRUNCH: The filling is creamy and savory, while the top bakes up golden and crisp for that perfect texture contrast.
WEEKDAY-DOABLE: This is a mix, top, and bake kind of dinner. No complicated steps. No fussy timing.
MAKE-AHEAD FRIENDLY: You can prep the filling ahead and hold off on the crunchy topping until bake time, so it stays crisp. (That’s the move.)
SERVES A CROWD: Great for family dinners, potlucks, or when you want leftovers that actually reheat well.
WHAT IS CHICKEN SALAD CASSEROLE?
Think of it like baked chicken salad. You take everything you’d stir into a classic chicken salad—tender chicken, a creamy dressing, crunchy add-ins—and spread it into a baking dish.
Then you add a topping that turns crispy in the oven. Buttery crackers, panko, almonds, even fried onions. That topping is what makes it feel like a casserole instead of “just chicken salad.”
When it comes out of the oven, the filling is hot and creamy, the top is toasted, and the kitchen smells like dinner is handled.
WHY THIS ONE TURNS OUT EXTRA CRISPY
There are two little tricks that make a big difference:
1) Don’t bury the crunch. The topping needs to sit on the surface, not get mixed into the filling. Keep it dry until the very end, then sprinkle it on top right before baking.
2) Use fat on purpose. Melted butter (or a drizzle of olive oil) coats the crumbs so they brown evenly instead of drying out.
Simple, but it works every time.
CRISPY CHICKEN SALAD CASSEROLE INGREDIENTS
This recipe is flexible. Use what you have, but try to keep the same “creamy + crunchy + savory” balance.
You’ll need:
For the chicken salad filling
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4 cups cooked chicken, shredded or chopped (rotisserie chicken is perfect)
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1 cup celery, diced small
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½ cup red onion, finely diced
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1½ cups shredded sharp cheddar cheese
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¾ cup mayonnaise
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½ cup sour cream (or plain Greek yogurt)
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice (fresh is best)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon smoked paprika (optional, but adds a nice warmth)
Optional add-ins (choose one or two)
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½ cup seedless red grapes, halved (sweet pop)
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½ cup cooked bacon, crumbled (savory punch)
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½ cup toasted sliced almonds (extra crunch)
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1 cup chopped broccoli florets (tiny pieces work best)
For the crispy topping
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2 cups buttery crackers, crushed (Ritz-style)
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½ cup panko breadcrumbs
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½ cup sliced almonds (or chopped pecans)
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5 tablespoons unsalted butter, melted
For the pan
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Nonstick cooking spray
INGREDIENT NOTES THAT HELP A LOT
Chicken: If your chicken is very wet (like it was stored in broth), pat it dry before mixing. Too much moisture can make the casserole a little loose.
Celery + onion: Dice them small. Big chunks can overpower the texture.
Cheese: Sharp cheddar brings flavor. A mild cheese works, but you may want an extra pinch of salt.
Mayonnaise: Full-fat gives the best texture. Light mayo can be a little watery once baked.
Topping: If you want it super crispy, keep the cracker crumbs a bit chunky instead of pulverizing them into dust.
HOW TO MAKE CRISPY CHICKEN SALAD CASSEROLE
Preheat your oven, grab a big bowl, and get ready for the easiest kind of cooking.
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
STEP TWO: In a large bowl, add the cooked chicken, diced celery, and diced red onion. Toss to combine.
STEP THREE: Add the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika. Stir until everything is evenly coated.
STEP FOUR: Fold in the shredded cheddar cheese. If you’re using grapes, bacon, broccoli, or nuts inside the filling, fold them in now.
STEP FIVE: Spread the chicken mixture evenly in the prepared baking dish. Smooth the top with a spatula.
STEP SIX: Make the topping. In a medium bowl, combine the crushed crackers, panko, and sliced almonds. Pour in the melted butter and stir until the crumbs look evenly moistened.
STEP SEVEN: Sprinkle the topping evenly over the casserole, all the way to the edges. Don’t press it down hard—let it sit fluffy so it browns nicely.
STEP EIGHT: Bake for 25 to 30 minutes, until the edges are bubbling and the top is golden brown.
STEP NINE: Let the casserole rest for 5 to 10 minutes before serving. That short rest helps it set up so it scoops cleanly (and the topping stays crisp).
PRO TIP:
If the topping is browning faster than you like, loosely tent the dish with foil for the last 8 to 10 minutes.
OUR RECIPE DEVELOPER SAYS
Hold the crunchy topping until right before baking if you’re prepping this ahead. That’s how you keep it crisp.
CRISPY CHICKEN SALAD CASSEROLE SUBSTITUTIONS AND ADDITIONS
Make it your own without messing up the texture.
CHICKEN: Turkey works great, especially after holidays. You can also use canned chicken in a pinch—just drain it very well and break it up.
MAYO + SOUR CREAM: You can do all mayo if you want it richer, or swap the sour cream for plain Greek yogurt for a tangier bite.
CELERY: Not a celery fan? Use diced water chestnuts for crunch without the celery flavor.
ONION: Green onions are a softer option. Use about ⅓ cup sliced.
CHEESE: Monterey Jack melts beautifully. Pepper Jack adds a little heat.
SWEET ADD-IN: Grapes are classic, but dried cranberries also work—use about ⅓ cup so it doesn’t get too sweet.
CRUNCH TOPPING: Swap crackers for crushed cornflakes, or use all panko for a more “breaded” texture.
COMMON MISTAKES (AND HOW TO AVOID THEM)
Watery casserole: This usually comes from very moist chicken or too much sour cream/yogurt. Pat the chicken dry, and stick to the measurements.
Soggy topping: Don’t add the topping until you’re ready to bake, and don’t cover the casserole during baking unless it’s browning too quickly.
Bland filling: Chicken needs seasoning. Taste the mixture before it goes in the dish. If it tastes a little flat cold, it’ll taste flat baked. Add a pinch more salt, a little more Dijon, or an extra squeeze of lemon.
HOW TO SERVE CRISPY CHICKEN SALAD CASSEROLE
This casserole can go a few different directions, depending on your mood.
Scoop-and-serve dinner: Serve it hot with a simple green salad and sliced tomatoes. Easy. Clean. Balanced.
Sandwich night: Spoon the warm casserole into toasted buns or croissants. Add lettuce for crunch. It’s messy in the best way.
Lighter plate: Serve a smaller scoop over mixed greens, then drizzle with a little extra lemon juice. The warm + cool combo is so good.
Sides that pair well:
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Roasted vegetables
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Steamed green beans
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Fresh fruit
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Simple rice or buttered noodles (kid-friendly classic)
HOW TO STORE CRISPY CHICKEN SALAD CASSEROLE
This one keeps well, but the topping will soften in the fridge. You can still enjoy it—just reheat the right way.
MAKE AHEAD
Assemble the filling in the baking dish, cover tightly, and refrigerate up to 24 hours. Add the topping right before baking, then bake as directed (you may need 5 to 10 extra minutes since it’s starting cold).
IN THE FRIDGE
Let the casserole cool, then cover the dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days.
IN THE FREEZER
Freeze the filling without the topping for best results. Wrap tightly, label it, and freeze up to 2 months. Thaw overnight in the fridge, add fresh topping, then bake.
REHEATING
Oven: Cover loosely with foil and reheat at 350°F until warmed through. Remove foil for the last few minutes to help the top crisp back up.
Microwave: Works for quick lunches, but the topping will soften. Heat in short intervals and don’t overdo it.
NOTE: Always ensure your casserole reaches an internal temperature of 165°F before serving.
CRISPY CHICKEN SALAD CASSEROLE FAQS
Can I use rotisserie chicken?
Yes, and it’s one of the easiest ways to make this fast. Remove the skin, shred the meat, and you’re ready.
Do I have to use celery?
No. It adds classic crunch, but chopped water chestnuts, diced bell pepper, or even chopped cucumber (seeded and patted dry) can work.
Can I make it without cheese?
You can. The texture will be a little less rich, so bump up the seasoning and consider adding an extra spoonful of mayo.
Can I make it gluten-free?
Yes—use gluten-free crackers and gluten-free panko (or crushed gluten-free cornflakes). The filling itself is easy to keep gluten-free.
How do I keep the topping crunchy for leftovers?
Reheat in the oven or air fryer instead of the microwave. Even a quick 6 to 8 minutes at 350°F can bring the crisp back.
Is this served hot or cold?
Hot is the point here. Warm filling, crisp top. If you want cold chicken salad, skip the baking and just chill the mixture.
Crispy Chicken Salad Casserole
Ingredients
Chicken salad filling
- 4 cups cooked chicken shredded or chopped
- 1 cup celery diced small
- ½ cup red onion finely diced
- 1½ cups shredded sharp cheddar cheese
- ¾ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
Optional add-ins
- ½ cup seedless red grapes halved
- ½ cup cooked bacon crumbled
- ½ cup toasted sliced almonds
- 1 cup finely chopped broccoli florets
Crispy topping
- 2 cups buttery crackers crushed
- ½ cup panko breadcrumbs
- ½ cup sliced almonds or chopped pecans
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine chicken, celery, and red onion.
- Stir in mayonnaise, sour cream, Dijon, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika.
- Fold in cheddar cheese and any optional add-ins you’re using.
- Spread mixture evenly into the prepared baking dish.
- In a separate bowl, mix crushed crackers, panko, and sliced almonds. Stir in melted butter until evenly coated.
- Sprinkle topping evenly over the casserole.
- Bake 25 to 30 minutes, until bubbly and golden.
- Rest 5 to 10 minutes before serving.
Notes
