Crispy Hot Chicken Salad Casserole
This isn’t your grandma’s chicken salad—it’s hot, cheesy, and unapologetically topped with potato chips. Basically, it’s what happens when your favorite picnic side dish decides to become the main event (with bacon, because obviously).
Equipment
- Oven
- Large bowl
- Small bowl
- Square baking dish
- Measuring cups
- Measuring spoons
- Mixing spoon
Ingredients
- 3 cups cooked chicken shredded or chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup potato chips lightly crushed
- 1 ¼ cups mayonnaise
- 1 cup finely chopped celery
- ¼ cup cooked bacon crumbled
- 1 tablespoon dry ranch seasoning mix
- ½ tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 350°F and lightly grease a square baking dish with butter or non-stick spray.
- Mix the Main Ingredients: In a large bowl, combine the chicken, shredded cheddar cheese, chopped celery, and crumbled bacon.3 cups cooked chicken, 1 cup shredded sharp cheddar cheese, 1 cup finely chopped celery, ¼ cup cooked bacon
- Make the Dressing: In a small bowl, whisk together the mayonnaise, dry ranch mix, lemon juice, Worcestershire sauce, and onion powder. Add salt and pepper to taste.1 ¼ cups mayonnaise, 1 tablespoon dry ranch seasoning mix, ½ tablespoon lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon onion powder, Salt and freshly ground black pepper
- Combine Everything: Pour the dressing into the chicken mixture and stir until everything is evenly coated.
- Assemble the Casserole: Transfer the mixture to the greased baking dish and spread it out evenly. Sprinkle the crushed potato chips on top.1 cup potato chips
- Bake It: Place the dish in the oven and bake for 25–30 minutes, or until the top is golden and the casserole is hot and bubbly.
- Serve Hot: Take it out of the oven and serve it while it’s still warm and crispy on top.