Creamy Hot Chicken Salad Casserole with Crushed Chips Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Have a 9x13-inch baking dish ready. If you're using raw chicken, cook it first and let it cool slightly before cutting into cubes.

Slice the celery and measure out all the ingredients. Crush the potato chips into coarse crumbs—you can do this in a zip-top bag or with your hands. Keep the shredded cheddar and crushed chips ready for topping.

Instructions

Assemble the Base

1. 1Combine Chicken and Celery
   Place the cooked chicken breast cubes and sliced celery in a large 9x13-inch baking dish. Use your hands or a spoon to toss them together so the chicken and celery are evenly distributed across the bottom of the dish.
   Look for The chicken and celery should be spread in an even layer.
   Tip Cut the chicken into uniform bite-size pieces so they heat evenly.
2. 2Make the Creamy Sauce
   In a small bowl, stir together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth and well combined.
   Look for The sauce should be creamy and pourable.
   Tip Taste the sauce and adjust the salt and pepper to your liking.

At the end of this phase, the baking dish should have an even layer of chicken and celery, with the creamy sauce spread over the top.

The sauce should look smooth and glossy, and it should coat the chicken and celery lightly without pooling excessively. The casserole is now ready for the toppings.

Add the Toppings

3. 3Spoon Sauce Over Chicken
   Spoon the creamy sauce evenly over the chicken and celery mixture. Use a spatula or the back of a spoon to spread the sauce gently so it covers most of the chicken and celery.
   Look for The sauce should coat the chicken and celery lightly.
   Tip Don't overmix; you want the sauce to stay creamy on top.
4. 4Top with Cheddar and Chips
   Sprinkle the shredded cheddar cheese evenly over the sauced chicken and celery. Then scatter the crushed potato chips over the cheese, covering the surface completely.
   Look for The top should be fully covered with cheese and chips.
   Tip Crush the chips into coarse crumbs for a crunchy topping.

The casserole should now be covered with an even layer of shredded cheddar cheese, followed by a generous scattering of crushed potato chips. The chips should cover the cheese completely, creating a textured, crunchy top. The dish looks inviting and ready for the oven.

Bake to Golden Perfection

5. 5Bake Until Golden and Bubbly
   Bake the casserole in a preheated 350°F (175°C) oven for 25 to 30 minutes, until the edges are bubbly and the top is golden brown. The internal temperature of the chicken should reach 165°F (74°C) if using freshly cooked chicken.
   Look for The casserole is done when the edges bubble and the top is golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let it stand for 5 minutes before serving to set slightly.

After baking, the casserole should be golden brown on top, with the edges bubbling and the cheese melted. The chips will have darkened slightly and may look a bit glossy from the sauce. The aroma is warm and savory. Let it stand for a few minutes before serving.

Common mistakes

One common mistake is overmixing the sauce into the chicken, which can make the casserole watery. Instead, spoon the sauce over and spread it gently.

Another is using too-finely crushed chips, which turn into a paste rather than a crunchy topping. Aim for coarse crumbs. Also, avoid overbaking—the casserole should be bubbly but not dried out. Keep an eye on it during the last few minutes.

How to tell it’s done

The casserole is done when the edges are bubbly and the top is golden brown. If you're using freshly cooked chicken, check that the internal temperature reaches 165°F (74°C) with an instant-read thermometer.

The cheese should be fully melted and the chips should be lightly browned. Let the casserole stand for 5 minutes before serving to allow it to set slightly.

• Poultry: 165°F (74°C) in the thickest part