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Creamy & Crispy Hot Chicken Salad Casserole

A scoop of creamy hot chicken salad topped with crunchy cornflakes served on a white plate.
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Prepare this simple, warm chicken casserole featuring a creamy interior and a crunchy topping, perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed butter crackers (like Ritz)
  • 1/4 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, cream of chicken soup, sour cream, cheddar cheese, mayonnaise, celery, 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 and melted butter together 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 bubbly and the topping is golden brown and crisp.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute cream of mushroom soup for cream of chicken soup if desired.
  • For extra flavor, use rotisserie chicken for the shredded chicken base.
  • If you do not have butter crackers, use crushed potato chips or cornflakes for the topping.

Nutrition

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