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The Ultimate Southern Hot Chicken Salad Casserole

A creamy, cheesy baked hot chicken salad casserole topped with crunchy golden crumbs in a clear glass baking dish.
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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.

Ingredients

Scale
  • 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

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

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