Crispy Hot Chicken Salad Casserole

Let’s Get Cooking!

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Make the Chicken Mixture

1. In a large bowl, combine chicken, celery, onion, mayonnaise, sour cream, lemon juice, Dijon mustard, cheese, salt, and pepper.
2. Stir well. Add almonds (optional).

Step 3: Assemble & Bake

1. Spoon the chicken mixture into the prepared dish and spread evenly.
2. Sprinkle with crushed potato chips.
3. Bake for 30-35 minutes, or until bubbly and golden brown.

Step 4: Serve & Enjoy!

1. Cool for 5 minutes before serving.
2. Serve warm, garnished with parsley (optional), alongside a salad or roasted vegetables.

Tips & Tricks

• Chicken: Rotisserie chicken is a great time-saver! Leftover chicken or turkey also works.
• Potato Chips: Use your favorite plain chips, or get creative with flavored ones!
• Creamy Base: Greek yogurt can partially replace mayo or sour cream for a lighter dish.

Variations

Cheesy Chicken Casserole

• Add 1/2 cup shredded mozzarella for extra cheesiness.

Spicy Chicken Casserole

• Add 1/4 teaspoon cayenne pepper or hot sauce for a kick! Use spicy chips for extra heat.

Bacon Chicken Casserole

• Add 1/2 cup cooked, crumbled bacon for smoky flavor.

Frequently Asked Questions

Can I make this ahead?

Yes! Assemble the casserole (without chips), cover, and refrigerate up to 24 hours. Add chips before baking.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave (topping may lose crispness).

Can I use a different topping?

Absolutely! Try panko breadcrumbs or crushed Ritz crackers for a different crunch.

This Crispy Hot Chicken Salad Casserole is easy, delicious, and sure to become a family favorite! Enjoy!