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Ultimate Southern Hot Chicken Salad Casserole

A thick, creamy slice of hot chicken salad bake featuring shredded chicken in a rich sauce, topped with golden, crunchy cornflakes.
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A simple recipe for a warm, creamy baked chicken salad casserole with a crunchy topping, perfect for family meals or potlucks.

Ingredients

Scale
  • 3 cups cooked, shredded chicken
  • 1 cup mayonnaise
  • 1 can (10.5 ounces) 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 salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed buttery round crackers (like Ritz)
  • 1/2 cup (1 stick) unsalted butter, melted

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, salt, and pepper. Mix until all ingredients are evenly incorporated.
  3. Spread the chicken mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed crackers with the 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 and crisp.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute crushed potato chips or cornflakes for the buttery crackers if you prefer a different topping texture.
  • Prepare the casserole mixture ahead of time, cover it, and refrigerate for up to 24 hours. Add the topping just before baking.
  • Use leftover rotisserie chicken to save preparation time.

Nutrition

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