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Ultimate Southern Hot Chicken Salad Casserole

A close-up serving of creamy hot chicken salad topped with a thick layer of crispy, golden crushed crackers or chips.
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A simple recipe for a warm, creamy baked chicken salad casserole with a crunchy topping, perfect for family meals.

Ingredients

Scale
  • 3 cups cooked, shredded chicken
  • 1 cup mayonnaise
  • 1 can (10.5 oz) cream of chicken soup, undiluted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped celery
  • 1/4 cup chopped green onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup crushed buttery round crackers (like Ritz)
  • 1/2 cup melted butter

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, mayonnaise, cream of chicken soup, cheddar cheese, celery, green onion, Dijon mustard, pepper, and salt. Mix until all ingredients are well combined.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed crackers and melted butter until the crumbs are coated.
  5. Sprinkle the buttered cracker mixture evenly over the top of the chicken mixture.
  6. Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
  7. Let the casserole cool for 5 minutes before serving.

Notes

  • You can substitute crushed potato chips or cornflakes for the buttery crackers if desired.
  • Prepare the casserole mixture ahead of time and store it covered in the refrigerator for up to 24 hours before baking. Add the topping just before placing it in the oven.
  • This dish pairs well with a simple green salad or steamed vegetables.

Nutrition

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