Make this easy, creamy hot chicken salad casserole with a crunchy topping. It is a classic Southern comfort food perfect for family dinners or potlucks.
Author:charliehayes
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups cooked, shredded chicken
1 cup chopped celery
1/2 cup chopped onion
1/2 cup slivered almonds (optional)
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 cup crushed buttery crackers or potato chips
4 tablespoons melted butter
Instructions
Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the shredded chicken, celery, onion, and almonds if you are using them.
In a separate medium bowl, whisk together the cream of chicken soup, sour cream, mayonnaise, Dijon mustard, salt, and pepper until smooth.
Pour the creamy mixture over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
Spread the chicken mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, toss the crushed crackers or potato chips with the melted butter. Sprinkle this buttery topping over the cheese layer.
Bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before you serve it warm.
Notes
You can prepare this casserole ahead of time. Assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.
For a different crunch, substitute cornflakes or panko breadcrumbs for the crackers or chips.
If you need a quick meal, use rotisserie chicken for the cooked chicken.