If you love salads but also love casseroles, this recipe is for you! Hot chicken salad casserole is exactly what it sounds like: chicken salad, but in casserole form. You get all the flavors and crunch of chicken salad in a warm, creamy casserole.
My favorite part is the topping. I used slightly crushed potato chips for this version, but you can use whatever you have in your pantry. Ritz crackers, Stove Top stuffing mix (including the seasoning packet), panko breadcrumbs, cornflakes, or fried onions all work. Each one gives you a slightly different crunch, so use what you have or what your family loves most.
And just so we're clear, “hot” doesn't mean spicy. We're talking about a warm, creamy casserole that's straight out of the oven.
Looking for more easy Casserole recipes? Try one of these Pork Chop and Stuffing Casserole, Old-Fashioned Sweet Potato Casserole, Sausage Hashbrown Egg Casserole, Cheesy Hamburger Casserole, or taco casserole with beans.
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Ingredients
You’ll need the following ingredients to make this hot chicken salad casserole recipe.
Ingredient Notes
Chicken: Rotisserie chicken works especially well for this recipe because it adds seasoning and richness without extra cooking. Substitutions: Cooked chicken breasts, leftover turkey, canned chicken (drained), shredded rotisserie turkey after the holidays.
Mayonnaise: Mayonnaise creates the creamy base and gives the casserole its classic hot chicken salad texture. For this recipe, I used a store brand mayo but you can use homemade mayonnaise. Substitutions: Sour cream, plain Greek yogurt, half mayo and half sour cream, avocado mayo.
Celery: Celery adds freshness and texture. Substitutions: Finely diced onion, bell peppers.
Spices (Onion Powder, Garlic Powder, and Smoked Paprika): These spices provide depth, warmth, and a smoky flavor. Substitutions: Onion powder can be replaced with a grated onion or shallot powder; garlic powder with fresh minced garlic or garlic paste; and smoked paprika with sweet paprika, Cajun seasoning, or chipotle powder.
Lemon Juice: Lemon juice cuts through the richness and brightens the entire casserole. Substitutions: White wine vinegar, apple cider vinegar, Dijon mustard for tang.
Cheese: Cheddar cheese adds creaminess, saltiness, and structure. It also helps bind the casserole slightly as it bakes. Substitutions: Monterey Jack, Colby Jack, Swiss, Pepper Jack for heat.
Slivered Almonds: Almonds stay crunchy even after baking. Substitutions: Pecans, cashews, toasted walnuts, water chestnuts.
Potato Chips: Potato chips create the signature crispy topping. They add salt, crunch, and classic comfort food flavor. Substitutions: Ritz crackers, Stove top stuffing mix (with the seasoning packet), panko breadcrumbs, cornflakes, fried onions.
How To make this Hot Chicken Salad Casserole Recipe
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C).
Step 2: Toast the Almonds: Spread the slivered almonds in a dry skillet over medium heat. Stir them frequently for 3 to 4 minutes, until they turn golden and fragrant. Remove them from the heat and let them cool.
Step 3: Mix the Filling: In a large bowl, combine the chicken, mayonnaise, celery, onion powder, garlic powder, smoked paprika, lemon juice, shredded cheese, and toasted almonds. Stir until they are all evenly combined. Do not overmix.
Step 4: Taste and Season: Taste a small spoonful of the filling. Add salt and black pepper as needed, keeping in mind that the rotisserie chicken, cheese, and potato chips (which will be added later in Step 6) already contain salt.
Step 5: Transfer to Baking Dish: Spoon the filling into an 8x8-inch casserole dish and spread it out evenly.
Step 6: Add the Topping: Sprinkle the crushed potato chips evenly over the top. Do not press them into the filling.
Step 7: Bake, Covered Then Uncovered: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the casserole is hot and the chips are lightly golden and crisp.
Step 8: Rest and Serve: Let the casserole rest for 5 minutes before serving. This helps it set and makes scooping easier.
Recipe Tips and Tricks
Taste the filling before salting: Rotisserie chicken, cheese, and potato chips already contain salt. Always taste first before adding more.
Don't overmix the filling: Overmixing breaks down the chicken and makes the casserole dense.
Crush the chips by hand into small chunks, not powder: Small chunks create a better crispy texture than finely crushed crumbs.
Storage and Reheating
Refrigerator Storage: Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container or cover the casserole dish tightly. Refrigerate it for up to 4 days.
Freezer Storage: Freeze the casserole without the potato chip topping and add fresh chips before reheating. Assemble the filling, cover it tightly with plastic wrap and foil, and freeze it for up to 2 months. Thaw it overnight in the refrigerator before baking.
Reheating Instructions
Oven (Best Method): Reheat it at 325°F until it’s warmed through. Cover it loosely with foil first, then remove the foil near the end to crisp the topping again.
Microwave: Microwave individual servings in 30-second intervals until hot. The topping will soften in the microwave.
Your Questions Answered
No, it doesn't matter! Feel free to pick your favorite flavor.
It pairs well with a green salad, roasted vegetables, fruit salad, or dinner rolls.
No. "Hot" in the name refers to temperature, not spice level. This is a warm, baked casserole.
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Recipe
Hot Chicken Salad Casserole Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Spread the slivered almonds in a dry skillet over medium heat. Stir them frequently for 3 to 4 minutes, until they turn golden and fragrant. Remove them from the heat and let them cool.
- In a large bowl, combine the chicken, mayonnaise, celery, onion powder, garlic powder, smoked paprika, lemon juice, shredded cheese, and toasted almonds. Stir until they are all evenly combined. Do not overmix.
- Taste a small spoonful of the filling. Add salt and black pepper as needed, keeping in mind that the rotisserie chicken, cheese, and potato chips (which will be added later in Step 6) already contain salt.
- Spoon the filling into an 8x8-inch casserole dish and spread it out evenly.
- Sprinkle the crushed potato chips evenly over the top. Do not press them into the filling.
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the casserole is hot and the chips are lightly golden and crisp.
- Let the casserole rest for 5 minutes before serving. This helps it set and makes scooping easier.
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