Creamy Hot Chicken Salad Casserole with Crushed Chips Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of mayo and sour cream—the sour cream adds tang and prevents the sauce from being too heavy.

If you prefer a lighter sauce, you can use Greek yogurt in place of some or all of the sour cream. The lemon juice brightens the flavors, but you can omit it if you don't have it on hand.

To ensure even baking, spread the chicken and celery in an even layer. If you have extra sauce, you can drizzle it over the top before adding the cheese.

For a extra crunchy topping, add a few more crushed chips during the last 5 minutes of baking. Let the casserole rest for 5 minutes after baking to let the sauce set.

Variations

• Add Bacon: Sprinkle 1/2 cup cooked, crumbled bacon over the casserole before adding the cheese. The smoky flavor pairs beautifully with the creamy sauce and chicken.
• Use Greek Yogurt: Replace the sour cream with plain Greek yogurt for a tangier, higher-protein sauce. The texture will be slightly thicker but still creamy.
• Add Herbs: Stir 1 tbsp chopped fresh dill or chives into the creamy sauce for a fresh, herbaceous note that brightens the dish.
• Try Different Cheeses: Swap the cheddar for Gruyère, Swiss, or pepper Jack for a different flavor profile. Each cheese melts differently, so adjust the amount to taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.

Freezer

Freeze the baked casserole for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F (175°C) oven until warmed through.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes.

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until warmed through. The chips will lose some crunch upon reheating, but the casserole will still taste great.

You can assemble the casserole up to a day in advance, but wait to add the potato chip topping until just before baking. Cover the dish with plastic wrap or foil and refrigerate.

When ready to bake, remove from the fridge, let it sit at room temperature for 20 minutes, then add the crushed chips and bake as directed. You may need to add a few extra minutes to the baking time if starting from cold.

Serving ideas

Serve this casserole hot from the oven, right after it has rested for a few minutes. It's a complete meal on its own, but it pairs wonderfully with a crisp green salad, steamed broccoli, or roasted green beans.

For a heartier meal, serve it with crusty bread or dinner rolls to soak up the creamy sauce.

This casserole is also great for potlucks and family gatherings. It can be made in advance and reheated, and it travels well. You can double the recipe and bake it in two dishes if you're feeding a crowd. Leftovers make a tasty lunch the next day—just reheat gently.

Frequently asked questions

Recipe card

Creamy Hot Chicken Salad Casserole with Crushed Chips

Prep 15 minCook 30 minTotal 45 minServes 6

Ingredients

• 4 cups cooked chicken breast, cut into bite-size cubes
• 2 cups celery, sliced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese
• 2 cups crushed plain potato chips

Instructions

1. 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.
2. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, salt, and black pepper until smooth and well combined.
3. 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.
4. 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.
5. 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.

Contains: milk, eggs, celery

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

12 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.