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The Ultimate Southern Comfort Hot Chicken Salad Casserole

A square slice of amazing hot chicken salad with a creamy interior and crunchy, golden topping on a white plate.
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This warm, creamy chicken salad casserole delivers classic Southern comfort food flavor with a satisfyingly crunchy topping, perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, combine the shredded chicken, celery, and onion.
  3. In a separate medium bowl, whisk together the cream of chicken soup, mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
  4. Pour the soup mixture over the chicken and vegetable mixture. Stir gently until everything is evenly coated.
  5. Stir in 3/4 cup of the shredded cheddar cheese into the chicken mixture.
  6. Spread the chicken mixture evenly into the prepared baking dish.
  7. In a small bowl, combine the crushed butter crackers and the melted butter. Toss until the crumbs are coated.
  8. Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the casserole, then evenly distribute the buttered cracker crumbs over the cheese layer.
  9. Bake for 25 to 30 minutes, or until the casserole is hot and bubbly throughout and the topping is golden brown.
  10. Let the casserole rest for 5 minutes before you serve it warm.

Notes

  • You can substitute potato chips or cornflakes for the butter crackers if you prefer a different crunchy texture for the topping.
  • For a richer flavor, use rotisserie chicken instead of cooking and shredding your own.
  • If you are preparing this ahead of time, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/hot-chicken-salad-casserole-recipe/