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Classic Hot Chicken Salad Casserole with Crunchy Topping

A square serving of creamy hot chicken salad topped with golden, crunchy cornflakes on a white plate.
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Make this creamy, cheesy Hot Chicken Salad Casserole, a Southern comfort food classic. It features tender chicken baked in a rich sauce and topped with a satisfyingly crispy layer.

Ingredients

Scale
  • 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 chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed potato chips (for topping)
  • 1/2 cup shredded sharp cheddar cheese (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 1.5-quart casserole dish.
  2. In a large bowl, combine the shredded chicken, mayonnaise, cream of chicken soup, 1 cup of cheddar cheese, celery, onion, Dijon mustard, salt, and pepper. Mix until all ingredients are well combined.
  3. Spread the chicken mixture evenly into the prepared casserole dish.
  4. In a small bowl, mix the remaining 1/2 cup of cheddar cheese with the crushed potato chips. Sprinkle this topping evenly over the chicken mixture.
  5. Bake for 25 to 30 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
  6. Let the casserole cool for 5 minutes before serving.

Notes

  • You can substitute crushed corn flakes or slivered almonds for the potato chips if you prefer a different crunchy topping.
  • Prepare the casserole mixture ahead of time, cover it, and refrigerate for up to 24 hours. Add the topping just before baking.
  • This dish is excellent served with a side salad or steamed green beans for a complete family dinner.

Nutrition

Find it online: https://cookincorner.com/hot-chicken-salad/