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Classic Creamy Hot Chicken Salad Casserole with Crispy Potato Chip Topping

A creamy, baked hot chicken salad casserole topped generously with golden, crispy potato chips.
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This recipe delivers the ultimate Southern comfort food experience: a creamy, cheesy baked chicken casserole topped with a satisfyingly crunchy potato chip layer. It is simple to prepare, making it perfect for busy weeknights or easy potlucks.

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 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed plain potato chips

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, cream of chicken soup, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix until everything is well combined and creamy.
  3. Stir in the chopped celery, chopped onion, and half (1/2 cup) of the shredded cheddar cheese into the chicken mixture.
  4. Spread the chicken mixture evenly into the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the mixture.
  6. Bake for 20 minutes, or until the casserole is hot and bubbly throughout.
  7. Remove the dish from the oven. Immediately top the casserole evenly with the crushed plain potato chips.
  8. Return the dish to the oven and bake for an additional 5 to 7 minutes, or until the potato chip topping is golden brown and crisp.
  9. Let the hot chicken salad casserole cool for 5 minutes before serving.

Notes

  • For a Paula Deen style richness, you can substitute half of the mayonnaise with softened cream cheese.
  • If you do not have plain potato chips, crushed cornflakes or slivered almonds also make excellent crunchy toppings.
  • You can prepare this entire casserole, up to the final chip topping, a day ahead. Cover and refrigerate, then add chips and bake when ready to serve.

Nutrition

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