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Classic Creamy Hot Chicken Salad Casserole with Crunchy Topping

A scoop of creamy hot chicken salad mixed with celery, topped generously with golden, crunchy cornflakes.
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This is the ultimate Southern comfort food bake. You get tender chicken in a creamy, cheesy sauce, all topped with a satisfyingly crunchy layer. It is simple to prepare and perfect for potlucks or a family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (10.5 ounce) can cream of chicken soup, undiluted
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed buttery crackers or potato chips
  • 4 tablespoons melted butter

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, celery, mayonnaise, sour cream, cream of chicken soup, 3/4 cup of the cheddar cheese, salt, and pepper. Mix until everything is well combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed crackers or chips with the melted butter. Sprinkle this mixture evenly over the top of the chicken mixture.
  5. Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
  6. Remove from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the hot topping. Let it sit for 5 minutes before serving warm.

Notes

  • You can use leftover rotisserie chicken to make this recipe quicker.
  • For a different crunch, substitute cornflakes for the crackers or chips.
  • If you want a tangier flavor, add 1 tablespoon of prepared Dijon mustard to the chicken mixture.

Nutrition

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