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The Ultimate Creamy Southern Hot Chicken Salad Casserole (with Crispy Topping)

A generous slice of creamy hot chicken salad topped with golden, crispy cornflakes served on a white plate.
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Make this easy, creamy Southern Hot Chicken Salad Casserole for a comforting dinner. It features tender chicken, a rich sauce, and a satisfyingly crunchy potato chip topping.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 cup mayonnaise
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped green onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup crushed potato chips (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, mayonnaise, cream of chicken soup, cheddar cheese, celery, green onion, Dijon mustard, garlic powder, and black pepper. Mix until all ingredients are fully incorporated.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. Bake for 20 minutes until the casserole is heated through and bubbly.
  5. Remove the dish from the oven. Sprinkle the crushed potato chips evenly over the top layer.
  6. Return the casserole to the oven and bake for an additional 5 to 7 minutes, or until the topping is golden brown and crisp.
  7. Let the casserole rest for 5 minutes before serving hot.

Notes

  • You can use rotisserie chicken to make this recipe faster for a weeknight chicken dinner idea.
  • For a make ahead chicken casserole, assemble the dish completely (without the chip topping) and cover it. Refrigerate for up to 24 hours, then add the topping and bake as directed, adding 10 minutes to the initial bake time.
  • If you prefer, you can substitute crushed butter crackers or crispy fried onions for the potato chips.

Nutrition

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