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Hot Chicken Salad Casserole Recipe

This creamy Hot Chicken Salad Casserole is a quick, easy comfort food dinner made with rotisserie chicken and a crispy potato chip topping. Ready in 40 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken (rotisserie recommended), shredded or diced
  • ¾ cup mayonnaise
  • 1 ½ cups celery, diced small
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoons lemon juice
  • Salt and black pepper to taste
  • 1 cup shredded cheese (cheddar or a blend)
  • ½ cup slivered almonds, toasted
  • 1 cups potato chips, crushed into small chunks

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the filling into an 8x8-inch casserole dish and spread it out evenly.
  6. Sprinkle the crushed potato chips evenly over the top. Do not press them into the filling.
  7. 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.
  8. Let the casserole rest for 5 minutes before serving. This helps it set and makes scooping easier.

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. 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, panko breadcrumbs, cornflakes, fried onions.