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Ultimate Creamy & Crispy Hot Chicken Salad Casserole

A close-up slice of amazing hot chicken salad casserole with a creamy interior and crunchy, golden cornflake topping.
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This recipe delivers a warm, creamy Southern comfort dish. It features tender chicken mixed in a cheesy sauce, topped with a buttery, crunchy cracker crust, perfect for potlucks or family dinners.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup celery, finely chopped
  • 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
  • 1/4 cup butter, melted
  • 1 1/2 cups crushed buttery round crackers (like Ritz)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, chopped celery, mayonnaise, sour cream, cream of chicken soup, 3/4 cup of the cheddar cheese, salt, and pepper. Mix until everything is well combined and creamy.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the melted butter with the crushed crackers until the crumbs are coated.
  5. Sprinkle the cracker mixture evenly over the top of the chicken mixture.
  6. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly throughout.
  7. Remove the dish from the oven and immediately sprinkle the remaining 1/4 cup of cheddar cheese over the hot topping. Let it sit for 5 minutes before serving.

Notes

  • You can substitute potato chips or cornflakes for the buttery crackers if you prefer a different crunchy topping.
  • Prepare the mixture ahead of time, cover it, and refrigerate for up to one day. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • Use rotisserie chicken for quick preparation.

Nutrition

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