5 Star Hot Chicken Salad Casserole Magic

Oh, if you’re anything like me, sometimes only deep, soul-soothing comfort food will do the trick! That’s what I specialize in here at Carla’s Cooking—taking those classic, wonderful dishes and making sure they fit right into your busy week. Forget complicated dinners for a minute, because today we are diving headfirst into what I call The Ultimate Southern Hot Chicken Salad Casserole. This isn’t your typical cold lunch salad, trust me. This is a warm, creamy dream topped with the most satisfying, buttery crunch imaginable. If you’ve been searching for the perfect, easy hot chicken salad that tastes like it simmered all day, you’ve absolutely found it!

I developed this recipe because sometimes, even when life is hectic, we deserve that taste of home. This bake brings that soulful deliciousness right back to my everyday table, and I just know it’ll do the same for yours. You can read more about that journey over on my About Page!

Why This Hot Chicken Salad Recipe is Southern Comfort Food Gold

There are a million chicken casseroles out there, but this one hits different. It’s everything I look for when planning meals now—simple, reliable, and undeniably delicious comfort. If you are looking for Easy Creamy Chicken Casserole ideas that your whole family will cheer for, this is it! This recipe quickly became my go-to for all our gatherings.

• It’s an absolute winner for those last-minute Potluck Chicken Dishes because it comes together so fast.
• The combination of creamy filling and that salty, buttery cracker crust is just pure Southern magic.
• It uses pantry staples, which keeps things stress-free and inexpensive, which I love! Check out more easy dinners in my Weeknight Dinners section.

Quick Prep for Your Hot Chicken Salad Casserole

Listen, I know you’re busy. That’s why I tested this recipe relentlessly to make sure it works when you only have a little window of time. You only need about 15 minutes to mix everything up! The whole thing—from mixing bowl to table—is done in under 40 minutes total. That’s the kind of recipe I keep posted right next to my oven!

Expert Tips for the Perfect Hot Chicken Salad

My number one tip for making sure this turns out as the absolute best hot chicken salad is to toast those slivered almonds just slightly before you add them. It doesn’t take long, but that tiny bit of extra warmth and flavor really wakes up the whole dish. Trust me, don’t skip that small step—it makes a huge difference in texture!

Ingredients for the Ultimate Hot Chicken Salad

Alright, let’s grab our bowls, because the ingredient list for this is delightfully short and makes a great Baked Chicken Salad Casserole. Everything here is easy to find, which is key for those weeknight moments!

Here’s exactly what you need. Remember, we need 1 cup of that sharp cheddar, but we’re going to hold back just a tiny bit of it for the very end.

• 2 cups of cooked, shredded chicken—rotisserie chicken is your friend here!
• 1 cup of celery, make sure it’s finely chopped!
• 1/2 cup of mayonnaise (full fat is best for flavor!)
• 1/2 cup of cool sour cream
• 1 cup of shredded sharp cheddar cheese, divided
• 1/4 cup of slivered almonds that you’ve toasted up nicely
• 1 teaspoon of Dijon mustard—just a little tang!
• 1/4 teaspoon of salt and pepper
• 1 cup of buttery cracker crumbs (look for the square ones, you know the type), mixed with 4 tablespoons of melted butter for the topping.

Step-by-Step Instructions for Baked Chicken Salad Casserole

This is the easy part, folks! Since this is a great Baked Chicken Salad Casserole, the clean-up is minimal and the flavor payoff is huge. Follow these steps exactly, and you’ll have dinner on the table in under 30 minutes of actual cooking time. Make sure your oven is piping hot and ready to go!

1. First thing first: Preheat your oven to 375 degrees Fahrenheit. While that’s heating up, grab an 8×8 inch baking dish and give it a light coating of spray or butter so nothing sticks later—I’ve learned that lesson the hard way!
2. Now we build the flavor! In a nice big bowl, gently combine the shredded chicken, the finely chopped celery, the mayonnaise, sour cream, three-quarters of your cheddar cheese (remember, we’re saving a little for later!), the toasted almonds, Dijon mustard, salt, and pepper. Mix this until it’s just combined and creamy. You don’t want to overwork it!
3. Scoop that beautiful creamy mixture right into your prepared baking dish and spread it out nice and evenly across the bottom.
SAVE IT
4. In a smaller separate bowl—two bowls keep things tidier!—mix together your buttery cracker crumbs with the melted butter until all those crumbs are perfectly coated.
5. Sprinkle that buttered crumb topping right over the top of the chicken mixture. Make sure it’s an even blanket of crunchiness!
6. Time to bake! Pop that dish into the hot oven for 20 to 25 minutes. You are looking for it to be bubbly hot all the way through and for that topping to look gorgeous and golden brown.
SAVE IT
7. Once it’s out, immediately sprinkle the last quarter cup of cheddar cheese right over that hot topping. Let it sit for just five minutes before serving warm. Perfect! If you want to check out my favorite grape salad recipe, I shared it right over here!

Mixing the Creamy Hot Chicken Salad Filling

When you’re combining the filling, remember to be gentle! We want creaminess, not mush. That’s why I always tell people to use pre-cooked chicken. If you’re short on time and don’t want to cook chicken separately, grab a rotisserie chicken from the store. Shredding that bird while it’s still warm is the best time saver, period. Just gently fold everything together—we don’t want to deflate any of the air we created with the sour cream and mayo.

Achieving the Perfect Crunchy Topping on Your Hot Chicken Salad

The topping is non-negotiable for a proper hot chicken salad bake. It’s the crunch that makes all the difference against that creamy center. Make sure you’re not stingy with the melted butter on those crackers; you want them toasted, not just sprinkled dry on top. The final sprinkle of reserved cheese right AFTER it comes out of the oven melts just enough from the residual heat to become this glorious, gooey layer hiding under the crisp topping. It’s just heavenly!

SAVE IT

Ingredient Notes and Substitutions for Hot Chicken Salad

I know you might look at this list and think, “Carla, what if I don’t have exactly that?” Don’t panic! This is real life, and we make do with what we have. The beauty of a great hot chicken salad recipe is how forgiving it can be, especially when you’re doing a make-ahead prep for a party.

If you’re pressed for time, I talked about using that pre-cooked rotisserie chicken above, and honestly, it’s the best shortcut you can take. It saves you a whole step of boiling or baking chicken just for shredding!

Now, let’s talk about that amazing crunch on top. We love our buttery crackers here because they bring that classic, salty flavor. But hey, if you don’t have those on hand, that’s totally fine. You substitute the buttery cracker crumbs with crushed potato chips—yes, potato chips! They give a fantastic, almost salty airiness to the topping. Or, use cornflakes for a slightly sweeter crunch if you prefer. See? We can tailor this hot chicken salad to whatever is in your pantry!

And about those almonds? If nuts are an issue, just leave them out. The dish will still be wonderful, though I do recommend toasting whatever nuts you *do* use! For more general chicken wisdom, you can always check out my main Chicken Salad Recipe hub.

If you want to see how some of my blogging friends handle their versions, I always check out what Plain Chicken recommends for variations on this style of bake. It’s always good to compare notes!

Making Ahead and Storing Your Warm Chicken Salad Bake

One of my absolute favorite things about this recipe is how friendly it is to busy schedules. Seriously, this warm chicken salad bake is designed for real life! If you’re planning on serving this for a gathering on Saturday, I highly recommend getting most of the work done on Friday. It makes Saturday feel like a pure party, not a long cooking session.

You can assemble the entire dish—filling, cheese mixed in, and the cracker topping all ready to go—ahead of time. Just cover that 8×8 dish tightly with plastic wrap or foil. I always use a double layer, just to be super secure! Then, pop it right into the refrigerator. You can keep your assembled hot chicken salad covered in the fridge for a full day, which is fantastic for planning ahead. You can find more of my best advice for preparing food in advance over on my Make Ahead Chicken Salad post.

Now, here’s the only crucial adjustment you’ll need to make when baking from cold: it needs a little extra time to heat through. If you put that cold casserole straight into the 375-degree oven, plan on adding about 5 to 10 extra minutes to the baking time. You still want to see it bubbling up nicely before you pull it out to get that golden crust. Leftovers are just as good as the fresh bake, too! Just store them covered in the fridge, and reheat single servings in the microwave or pop the whole thing back in a low oven until warmed through.

Serving Suggestions for Classic American Casserole Dishes

Since this Baked Chicken Salad Casserole is so rich and creamy—truly that Southern comfort food hugging you from the inside out—you need some sides that offer a nice little contrast. You don’t want anything too heavy competing with the main event, but you do want something fresh to cut through that cheddar goodness.

When I serve this up, usually for an easy weeknight or when I’m taking it to someone’s house, I keep the sides light but colorful. Here are my top two simple pairings based on what I usually have on hand.

First up: something green and bright. A very simple steamed vegetable works wonders. Think tender-crisp green beans tossed with just a tiny drizzle of lemon juice and salt. They offer a nice snap that pairs perfectly with the softness of the casserole. If you want more ideas for things that go well alongside baked favorites, I have tons of ideas over on my Side Dishes category page!

Second, if you want something to balance the richness of the cheese and mayo, go for a simple, slightly acidic salad. A straightforward garden salad with crisp lettuce, maybe a few slices of cucumber, and a light vinaigrette is perfect. Nothing heavy on the dressing here—we want the contrast, not more creaminess!

SAVE IT

Honestly, this casserole is hearty enough that it can stand on its own, but those fresh sides make the whole meal feel complete without taking up too much of your time!

Frequently Asked Questions About Hot Chicken Salad

You know I love talking food and answering questions! Since this hot chicken salad recipe is such a classic, I get a few questions cropping up repeatedly. Here are the answers to the ones I hear most often when readers try this Classic American Casserole for the first time!

Can I skip the slivered almonds in this recipe?

Absolutely, you can skip them if you need to! If you have a nut allergy, or if you just don’t have them on hand, the casserole will still turn out wonderfully. The almonds just add a little extra savory texture, but they aren’t essential to the creamy magic. Just make sure you don’t skip the buttery cracker topping!

What if I don’t have Ritz crackers for the crunchy topping?

This is where we talk about substitutions! If you don’t have buttery crackers, you can easily swap them out. I mentioned earlier that crushed potato chips or even cornflakes work beautifully as alternatives for that classic crunch on your Baked Chicken Salad Casserole. Use whatever you have that’s salty and crispy; that’s the real goal here!

Can this hot chicken salad casserole be frozen long-term?

That’s a great question for batch cooking! I definitely recommend making the casserole ahead of time and refrigerating it for up to 24 hours (as I mentioned above). Freezing the finished product long-term isn’t ideal because when you thaw and reheat, the creamy filling sometimes gets a little watery. For the absolute best results here, I suggest freezing the mixture before you add the wet ingredients (mayo/sour cream) or the topping, and then proceed as normal once thawed.

Is this recipe similar to Paula Deen Style Hot Chicken Salad?

Oh, that’s a good comparison! Many of these Southern Comfort Food Chicken recipes share similar roots from classic community cookbooks, and the Paula Deen versions usually call for things like celery, cheese, and a crunchy topping—just like ours! Our version keeps it really straightforward with simple ingredients, but the creamy base and crunchy top definitely put it in that wonderful, familiar comfort food family.

If you have any other burning questions about mastering your next batch of hot chicken salad, please don’t hesitate to reach out through my Contact Page! And for another classic take on savory fillings, check out the recipe for a great side dish here.

Nutritional Estimates for This Hot Chicken Salad Recipe

I always try to keep meals simple, but I know some of you like to know what you’re digging into! Please remember these numbers are just estimates, because whether you use light mayo or full-fat, or which brand of cheddar you grab, can easily change things up. This information is based on the measurements in the recipe above for our Hot Chicken Salad bake.

• Serving Size: 1 serving
• Calories: 450
• Total Fat: 28g (10g Saturated)
• Protein: 35g
• Carbohydrates: 12g
• Sugar: 3g

It’s a rich dish, for sure, focusing heavy on that protein to keep you full! It’s real food for real life, and I’m happy with those solid numbers for a satisfying, warm dinner.

Share Your Experience Making This Hot Chicken Salad

I truly hope that this hot chicken salad becomes a quick favorite in your rotation, just like it is here in my kitchen! There is nothing that brings me more joy than knowing I helped make a busy weeknight a little bit easier and a whole lot tastier for you and your family.

Now that you’ve mixed, baked, and enjoyed this wonderful warm chicken salad bake, I would absolutely love to hear what you thought! If you made it, please take a moment to hop down to the comments below and leave a rating—a five-star shout-out means the world to me and helps other folks find this comforting recipe!

Also, I’m always curious about how you serve your casseroles! Did you stick with my simple green bean suggestion, or did you pair your hot chicken salad with something else entirely? Let me know your favorite side dish pairings! Happy cooking, and stop by again soon when you need another reliable meal!

You can always browse all the tried-and-true recipes I’m testing and perfecting over on my main Blog Page!

The Ultimate Southern Hot Chicken Salad Casserole

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You will make this creamy, baked chicken casserole with a crunchy cracker topping. This is a classic comfort food perfect for family dinners or potlucks.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups cooked, shredded chicken
• 1 cup celery, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup slivered almonds, toasted
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buttery cracker crumbs (like Ritz)
• 4 tablespoons butter, melted

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
2. In a large bowl, combine the shredded chicken, chopped celery, mayonnaise, sour cream, 3/4 cup of the cheddar cheese, toasted almonds, Dijon mustard, salt, and pepper. Mix everything gently until it is well combined and creamy.
3. Spread the chicken mixture evenly into the prepared baking dish.
4. In a small bowl, mix the buttery cracker crumbs with the melted butter until the crumbs are coated.
5. Sprinkle the buttered cracker crumbs evenly over the top of the chicken mixture.
6. Bake for 20 to 25 minutes, or until the casserole is hot throughout and the topping is golden brown and crisp.
7. Remove the casserole from the oven and sprinkle the remaining 1/4 cup of cheddar cheese over the hot topping. Let it sit for 5 minutes before you serve it warm.

Notes

• You can use leftover rotisserie chicken to save time on cooking the chicken.
• For a different crunch, substitute the buttery cracker crumbs with crushed potato chips or cornflakes.
• You can prepare the entire casserole, cover it, and refrigerate it up to one day before baking. Add 5 to 10 minutes to the baking time if baking from cold.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3
• Sodium: 650
• Fat: 28
• Saturated Fat: 10
• Unsaturated Fat: 18
• Trans Fat: 0
• Carbohydrates: 12
• Fiber: 1
• Protein: 35
• Cholesterol: 110