Crispy Chicken Salad Casserole
The best Hot Chicken Salad Recipe for a crowd. This Crispy Chicken Salad Casserole features diced chicken, celery, almonds, and mayonnaise baked to bubbly perfection. The star of the show is the thick layer of ridged potato chips on top! 🥔 If you are looking for a savory baked chicken dish or a unique twist on traditional chicken salad, this warm casserole is a must-try.
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
For the crispiest topping, add it right before baking.
If baking from cold (make-ahead), plan for a slightly longer bake time.
Reheat leftovers in the oven for the best texture.