When the craving for comfort food collides with the freshness of a chicken salad, you get something magical: Crispy Chicken Salad Casserole. Imagine tender chicken tossed in a creamy, zesty dressing with crunchy celery, sharp cheddar, and smoky bacon — all baked until hot and bubbly, then topped with a golden, salty layer of crushed potato chips. It’s a weeknight dinner dream that bridges the gap between salad and casserole.
This recipe is everything we love about creamy chicken salad — but warmer, cheesier, and crispier. Whether you’re feeding a hungry family, making meal prep fun again, or just craving something different, this dish checks all the boxes.
Ingredients (US Cups & Measures – Serves 6)
For the Chicken Mixture:
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3 cups cooked chicken (shredded or chopped)
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1 cup shredded sharp cheddar cheese
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1 cup finely diced celery
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¼ cup cooked crumbled bacon
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½ teaspoon onion powder
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Salt and black pepper, to taste
For the Dressing:
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1¼ cups mayonnaise
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1 tablespoon dry ranch seasoning
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½ tablespoon lemon juice
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1 teaspoon Worcestershire sauce
For the Topping:
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1 cup lightly crushed potato chips
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch square baking dish.
Step 2: Make the Chicken Filling
In a large bowl, combine:
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Cooked chicken
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Cheddar cheese
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Diced celery
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Crumbled bacon
Optional: Add mozzarella or Monterey Jack for additional cheesiness.
Step 3: Make the Dressing
In a separate bowl, whisk together:
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Mayonnaise
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Ranch seasoning
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Lemon juice
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Worcestershire sauce
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Onion powder
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Salt and pepper to taste
The lemon juice brightens the flavor and balances the richness.
Step 4: Combine & Transfer
Pour the dressing over the chicken mixture and stir until evenly coated. Transfer to the prepared baking dish and smooth the top.
Optional: Stir in a handful of peas or corn for color and sweetness.
Step 5: Add the Crunch
Sprinkle crushed potato chips evenly over the casserole. Lightly press them into the top.
Tip: Kettle chips offer extra crispness, or try flavored varieties like BBQ or sour cream and onion.
Step 6: Bake
Bake uncovered for 25–30 minutes until hot, bubbly, and the topping is golden brown.
Step 7: Rest & Serve
Let rest for 5–10 minutes before serving to allow the casserole to set.
Nutrition (Per Serving – Approximate)
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Calories: 650
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Protein: 25g
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Fat: 48g
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Carbohydrates: 20g
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Sugar: 2g
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Fiber: 1g
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Sodium: 950mg
You can reduce the calorie content by substituting reduced-fat mayonnaise or half Greek yogurt.
Tips and Variations
Flavor Boosters
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Add pickles or relish for tang
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Include green onions or chives
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Add a dash of hot sauce for heat
Lighten It Up
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Use half mayonnaise, half nonfat Greek yogurt
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Reduce cheese or use a lighter version
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Add spinach, peppers, or steamed broccoli
Protein Swaps
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Substitute turkey or ham
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Make it vegetarian with chickpeas or white beans
Storage
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Assemble ahead and refrigerate overnight
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Leftovers keep for 3 days refrigerated
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Reheat in a 325°F oven to maintain crispness
Serving Suggestions
Serve with:
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Fresh green salad with vinaigrette
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Steamed vegetables like broccoli or green beans
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Garlic bread or biscuits
Great For
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Weeknight family dinners
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Potlucks and gatherings
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Comfort food meals
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Meal trains and freezer meals
Frequently Asked Questions
Can I use canned chicken?
Yes. Just drain it well before mixing.
How do I make it gluten-free?
Use gluten-free chips and ranch seasoning. Verify Worcestershire is gluten-free.
Can it be frozen?
Yes. Freeze without the chips on top. Thaw, add topping, and bake.
Best chip options?
Plain potato chips are ideal. You can experiment with kettle chips or flavored chips.
Is this dish spicy?
No. It’s very mild. Spice it up with pepper jack cheese or hot sauce.
Final Thoughts
Crispy Chicken Salad Casserole is a warm, hearty, and crowd-pleasing take on a classic. With its creamy filling, cheesy goodness, and crispy topping, it strikes the perfect balance of indulgent and comforting. It’s also endlessly adaptable to what’s in your fridge or pantry.
Easy to make, satisfying to eat, and sure to become a staple in your dinner rotation.