Hot Chicken Salad Casserole

Let’s talk comfort food that actually impresses people!

This Hot Chicken Salad Casserole is what happens when your favorite chicken salad gets all dressed up and heads to the oven.

It’s creamy, crunchy, cheesy, and absolutely impossible to resist.

What makes this casserole special is the incredible contrast of textures in every bite.

You’ve got tender chicken, crisp celery, crunchy water chestnuts, and that irresistible potato chip topping that gets golden and bubbly.

The combination of two cheeses creates this gooey, melty layer that pulls everything together in the most satisfying way.

Ingredients

For the base:

• 1/2 cup slivered almonds
• 4 cups chopped cooked chicken
• 4 1/2 oz. sliced mushrooms, drained
• 2 cups sliced celery
• 1/4 cup chopped onion
• 1/4 cup chopped pimiento, drained
• 8 oz. sliced water chestnuts, drained
• 1/2 tsp. salt
• 1/2 tsp. pepper

For the creamy binding:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 Tbsp. lemon juice
• 1 cup shredded Cheddar cheese (first portion)

For the topping:

• 1 cup shredded Cheddar cheese (second portion)
• 1 cup potato chips, crushed
• 1 cup shredded Parmesan cheese

Steps

1. Toast the almonds: Preheat your oven to 350°F (175°C). Spread slivered almonds in a single layer on a shallow baking pan. Bake for 5-10 minutes until they’re golden brown, stirring once halfway through. Watch carefully as nuts can go from perfectly toasted to burnt in seconds! They should be fragrant with a light golden color.
2. Combine the casserole base: In a large mixing bowl, combine the toasted almonds, 4 cups chopped cooked chicken, 4 1/2 oz. drained mushrooms, 2 cups sliced celery, 1/4 cup chopped onion, 1/4 cup drained pimiento, 8 oz. drained water chestnuts, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss gently to distribute ingredients evenly. The mixture should look colorful with a good balance of chicken and vegetables.
3. Create the creamy cheese mixture: In a separate medium bowl, combine 1 cup shredded Cheddar cheese, 1 cup mayonnaise, 1/2 cup sour cream, and 3 Tbsp. lemon juice. Stir until completely blended and smooth. The lemon juice helps cut through the richness and brightens the flavor of the entire dish.
4. Combine wet and dry ingredients: Pour the creamy cheese mixture over the chicken mixture and fold gently until everything is evenly coated. Be careful not to overmix or crush the more delicate ingredients. The mixture should be moist but not soupy.
5. Prepare for baking: Lightly grease a 13 x 9-inch baking dish with cooking spray or butter. Spread the chicken mixture evenly into the dish, making sure to get it into the corners for even cooking.
6. Add the topping: Sprinkle the remaining 1 cup Cheddar cheese evenly over the casserole. Then add the 1 cup crushed potato chips in an even layer, followed by 1 cup shredded Parmesan cheese. The layering helps create a perfect crust that won’t sink into the casserole.
7. Bake the casserole: Place the dish in the preheated 350°F (175°C) oven and bake for 30 minutes or until the casserole is bubbling around the edges and the top is golden brown. If the top starts browning too quickly, loosely cover with aluminum foil for the remaining bake time.
8. Rest before serving: Allow the casserole to rest for 5-10 minutes before serving. This helps the layers set and makes it easier to portion. The casserole should be steaming hot throughout with a crispy, golden top.

Smart Swaps

• Use plain Greek yogurt instead of sour cream (1:1 ratio) for extra protein and less fat
• Swap whole grain crackers for potato chips to add fiber and reduce sodium
• Try rotisserie chicken to save time, or leftover turkey after holidays
• Replace water chestnuts with diced jicama for a similar crunch with fewer carbs

Make It Diabetes-Friendly

• Use reduced-fat Greek yogurt instead of sour cream to lower fat while maintaining creaminess
• Replace half the mayonnaise (1/2 cup) with 1/2 cup mashed avocado to reduce saturated fat
• Use 1/2 cup crushed pork rinds mixed with 1/4 cup almond flour instead of potato chips to reduce carbs by approximately 15g per serving
• Increase the celery to 3 cups and reduce chicken to 3 cups to lower the protein-to-vegetable ratio
• Add 1 cup riced cauliflower to bulk up the dish without adding significant carbs

Pro Tips

• Toast the almonds until they’re just golden – they’ll continue cooking slightly in the casserole
• For the juiciest chicken, use a mix of white and dark meat rather than just breast
• Crush the potato chips just before adding them to maintain maximum crunchiness
• Let the casserole sit for 10 minutes before serving to help it set up properly
• If making ahead, prepare everything except the potato chip topping, which should be added just before baking