Creamy Hot Chicken Salad Casserole with Crushed Chips

This hot chicken salad casserole turns everyday ingredients into a golden, bubbling dinner that feels both familiar and special. Tender chicken and crisp celery are bound together with a creamy sauce, then topped with melted cheddar and a crunchy potato chip crust.

It's the kind of dish that comes together in minutes but tastes like it simmered all day. Perfect for busy weeknights, potlucks, or when you need a little comfort food.

This casserole is a classic American comfort dish that's been loved for generations. It's essentially a chicken salad that gets baked until warm and bubbly, with a crunchy potato chip topping that adds irresistible texture.

The combination of creamy sauce, sharp cheddar, and salty chips is simple yet satisfying. It's a great way to use leftover chicken or a rotisserie bird. Serve it as a main course with a green salad or steamed vegetables on the side.

Ingredients

Why this recipe works

The creamy sauce, made with mayonnaise and sour cream, keeps the chicken moist and adds a tangy richness that balances the salty chips and sharp cheddar. The celery provides a fresh, crisp contrast that cuts through the creaminess. Baking the casserole allows the flavors to meld together while the top turns golden and crunchy.

The crushed potato chip topping is the secret to this dish's appeal. As the casserole bakes, the chips absorb some of the sauce and become slightly chewy while remaining crisp at the edges.

This textural contrast is what makes every bite interesting. Plus, the chips add a salty, savory flavor that complements the chicken and cheese perfectly.

Notes and substitutions

Use good-quality mayonnaise for the best flavor. Full-fat sour cream gives a richer sauce, but low-fat works too. For the chicken, any cooked chicken breast will do—leftover roasted, grilled, or poached all work well.

If you have a rotisserie chicken, that's a great shortcut. Cut the chicken into uniform bite-size cubes so they heat evenly.

Shredded cheddar cheese melts smoothly, but you can also use a blend of cheddar and Monterey Jack for a milder taste. Plain potato chips are classic, but you can experiment with flavored chips like barbecue or salt-and-vinegar for a different twist. Make sure to crush the chips into coarse crumbs—not too fine, or they'll lose their crunch.

• sour cream: Plain Greek yogurt can replace sour cream for a tangier sauce.
• cheddar cheese: Monterey Jack or Colby cheese melt well and offer a milder flavor.
• plain potato chips: Barbecue or salt-and-vinegar chips add a different flavor twist.
• cooked chicken breast: Rotisserie chicken or leftover roasted chicken works perfectly.

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Measuring cups and spoons
• Serving spoon