Crispy Chicken Salad Casserole

Name: Crispy Chicken Salad Casserole
Prep time: 15 min
Cook time: 30 min
Ingredients: 4 cups cooked chicken (shredded or chopped); ½ cup mayonnaise; ½ cup sour cream (or Greek yogurt); 1 can (10.5 oz condensed cream of chicken soup); 1 tablespoon Dijon mustard; 1 tablespoon lemon juice (or 2 teaspoons pickle juice); 1 cup shredded sharp cheddar cheese; 1 cup diced celery; ½ cup finely diced red onion (or ⅓ cup sliced green onions); 1 teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon black pepper; ¼ teaspoon salt (optional, to taste); Optional: 1 cup frozen peas (thawed); 2 cups crushed kettle potato chips (or crushed buttery crackers); ¾ cup panko breadcrumbs; 3 tablespoons unsalted butter (melted); ¼ cup grated parmesan cheese (optional)

This casserole is for the nights when you want something warm and filling, but you also want texture. Real texture. Not just “creamy with a sprinkle of cheese.” I’m talking about a rich, savory chicken salad base underneath a crunchy, golden topping that stays crisp on the edges and crackles when you scoop into it.

It eats like comfort food, but it doesn’t feel heavy in a dull way. The filling is creamy, yes, but it’s brightened with a little acidity and a few crunchy mix-ins. The topping is where the fun is—crushed chips (or crackers), a little butter, and a quick bake that turns everything toasty and irresistible.

This recipe is also practical. It’s a smart way to use leftover chicken. It’s easy to prep ahead. And it’s a crowd-pleaser in the best sense—simple flavors, familiar ingredients, and a pan that comes back nearly empty.

The one thing that makes or breaks it is the crisp factor. If you’ve ever made a casserole with a topping that went soft the moment it hit the oven, you already know. Here, the method is built to keep the top crunchy: the filling isn’t watery, the topping is added at the right time, and the bake finishes hot enough to brown without drying out the chicken.

Bring it to the table bubbling. Let it sit for a few minutes. Then scoop big.

Why this casserole works so well

Creamy filling, crunchy top. That contrast is the whole point, and it delivers.

Rotisserie chicken makes it fast. No extra cooking if you don’t want it.
It’s flexible. Swap veggies, change the cheese, pick your favorite crunchy topping.
Great make-ahead dinner. Assemble early, bake later, still tastes fresh.

Comforting without being bland. A few small seasonings keep it lively.

Frequently asked questions

Can I make this casserole ahead of time?
Yes. Assemble the filling in the baking dish, cover, and refrigerate up to 24 hours. Keep the crunchy topping separate in a container. Add the topping right before baking so it stays crisp.

What’s the best crunchy topping—chips or crackers?
Both work. Kettle chips give the boldest crunch and a salty bite. Buttery round crackers are more “classic casserole” and brown beautifully. If you want extra crunch insurance, mix either one with a little panko.

How do I keep the topping from getting soggy?
Don’t add the topping until you’re ready to bake. Also, avoid watery add-ins (like undrained canned veggies). If your chicken is very moist, pat it dry before mixing. And bake uncovered so steam can escape.

Can I freeze it?
You can freeze the filling (without the topping) for up to 2 months. Thaw overnight in the fridge, put it in a baking dish, add fresh topping, and bake. Freezing with the topping is possible, but the crunch won’t be as good after thawing.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

For the creamy chicken salad filling

Cooked chicken (shredded or chopped)
Rotisserie chicken is perfect here. Leftover baked chicken is great too. The key is small pieces so every scoop holds together and doesn’t turn stringy. If your chicken is very juicy, pat it dry.

Mayonnaise
Mayo gives the filling that classic chicken-salad richness. Use a brand you like the taste of because it shows up.

Sour cream (or Greek yogurt)
This softens the mayo and adds a gentle tang. Greek yogurt works if you want a lighter feel, but full-fat gives the best texture.

Cream of chicken soup
This is the binder that makes the casserole spoonable and cohesive. It helps the filling stay creamy after baking instead of drying out.

Shredded cheddar cheese
Cheddar brings a savory bite. Sharp cheddar is ideal. Mild is fine if you’re feeding picky eaters.

Celery
This adds crunch and keeps the filling from tasting flat. Dice it small so it distributes evenly.

Red onion (or green onion)
A little onion makes everything taste more awake. Red onion gives a mild bite. Green onion is softer and slightly sweeter.

Dijon mustard
Not enough to shout “mustard,” just enough to make the filling taste balanced.

Lemon juice (or a splash of pickle juice)
This is the quiet fix for rich casseroles. A little brightness keeps the filling from tasting heavy.

Seasonings: garlic powder, onion powder, black pepper, salt
Pepper matters here. Don’t be shy. Salt should be added carefully because the soup, cheese, and topping can all be salty.

Optional add-ins (choose what fits your kitchen)

frozen peas (adds sweetness and color)
diced pimentos or roasted red peppers (gentle sweetness)

chopped dill pickles (classic chicken-salad vibe)
cooked bacon (rich and smoky, great with cheddar)

For the crispy topping

Kettle potato chips (crushed) or buttery crackers (crushed)
Pick your favorite. Kettle chips hold crunch the best. Crackers brown more evenly.

Panko breadcrumbs
This is the crunch booster. It fills gaps between chips/crackers and keeps the topping crisp.

Melted butter
Butter helps everything toast instead of drying out.

Parmesan (optional)
A little parmesan adds a salty, nutty finish and helps the top brown.

Instructions

I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Prep the oven and dish

Preheat the oven to 375°F.

Lightly grease a 9 x 13-inch baking dish (or a similar size).

2) Mix the filling

In a large bowl, combine:

mayonnaise
sour cream
cream of chicken soup
Dijon mustard
lemon juice
garlic powder, onion powder, black pepper

Stir until smooth.

Add the chicken, celery, onion, shredded cheddar, and any optional add-ins (like peas or pickles). Mix until everything is evenly coated.

Taste the filling before adding extra salt. Depending on your soup and cheese, you may only need a small pinch.

3) Spread into the dish

Spoon the filling into the greased baking dish.

Spread it into an even layer so it bakes evenly.

4) Make the crispy topping

In a bowl, combine crushed chips (or crackers), panko, parmesan (if using), and melted butter.

Toss until the crumbs look evenly moistened. You’re not trying to soak them. Just lightly coat so they toast.

5) Top the casserole

Sprinkle the topping evenly over the chicken mixture.

Try to cover the surface in a fairly even layer so every scoop gets crunch.

6) Bake

Bake uncovered for 25–30 minutes, until the filling is hot and bubbling around the edges and the topping is golden.

If you want deeper color, broil for 1–2 minutes at the end. Stay close. Toppings can go from perfect to burnt fast.

7) Rest, then serve

Let the casserole rest for 10 minutes before serving.

That short rest helps it set so it scoops cleanly instead of sliding around the plate.

What makes it “crispy”

A crunchy casserole top isn’t luck. It’s a few small choices stacked together.

The filling can’t be watery.
If the base is thin, steam rises and softens the topping from underneath. That’s why this filling uses cream soup and a controlled amount of mayo/sour cream—creamy, not runny.

The topping needs fat and airflow.
Butter helps crumbs toast. Baking uncovered lets moisture escape. Covered casseroles trap steam and soften everything on top.

Finish hot.
A quick broil at the end gives you that browned, crackly surface. It’s optional, but it’s a strong move when you want extra crunch.

Best chicken to use

Rotisserie chicken
Fast, flavorful, and already tender. Remove skin and shred the meat. Chop slightly so it mixes evenly.

Leftover roasted chicken
Perfect. Especially if it’s simply seasoned.

Poached chicken
Works fine, but it’s mild. Use the seasonings in the filling to build flavor.

Canned chicken
It can work in a pinch. Drain very well and break it up. The texture is softer, but it still bakes up tasty.

Chicken tip that matters: smaller pieces make better scoops. Long strands tend to pull and make servings messy.

Crunchy topping options

You’ve got choices. Each one brings a different feel.

Kettle chips
Big crunch. Strong salt. Great if you want bold texture. Crush them into uneven pieces so you get some larger shards and some smaller crumbs.

Buttery round crackers
Classic casserole vibe. Even browning. Slightly softer crunch than chips, but still satisfying.

Cornflakes
Very crisp, very light. Crush gently so you don’t turn them to dust.

Panko-only topping
If you want a cleaner crunch, panko with butter and parmesan is a great option. It browns evenly and stays crisp.

If you’re worried about salt, crackers and panko are easier to control than chips. Chips vary a lot.

Recipe tips

Don’t overdo the mayo.
More mayo doesn’t mean more creamy after baking. Too much can make the filling feel oily.

Use sharp cheddar for flavor.
The filling is rich, so a sharper cheese keeps it interesting.

Let it rest before scooping.
Ten minutes makes a difference. The casserole firms slightly and serves cleaner.

Want more structure?
Add a handful of shredded cheese into the filling and another small handful under the topping. That creates a melty layer that holds scoops together.

If your topping browns too fast
Loosely lay foil over the top for the last 10 minutes. Don’t seal it tight—just protect the surface.

If it tastes “flat”
Add a tiny splash more lemon juice or pickle juice next time. That little tang wakes up creamy casseroles.

Variations

Buffalo crispy chicken salad casserole
Stir ¼ cup buffalo sauce into the filling and swap cheddar for a cheddar-mozzarella blend. Add chopped celery and green onions, and use crushed pretzels for the topping.

Ranch cheddar version
Add 1–2 teaspoons ranch seasoning (or to taste). Skip Dijon. Add bacon if you want it extra hearty.

Dill pickle version
Add ½ cup chopped pickles and 1 tablespoon pickle juice. Use extra black pepper and a little dill. It leans into the chicken-salad flavor in a good way.

Veggie-heavy version
Add sautéed mushrooms, extra celery, and peas. You get more volume without losing comfort.

Lighter version
Use half mayo and half Greek yogurt, and reduce the cheese slightly. Keep the topping crisp and you won’t miss much.

What to serve with it

This casserole is rich and crunchy, so sides that are fresh and simple work best.

green salad with a tangy vinaigrette
steamed green beans
roasted broccoli
sliced cucumbers and tomatoes
fresh fruit (grapes, melon, apple slices)

If you want bread, go light. This dish already has plenty going on.

Storage and reheating

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Reheat in the oven (best for crunch):
Place in a baking dish, cover loosely with foil, and warm at 350°F for 15–20 minutes. Remove foil for the last 5 minutes to re-crisp the top.

Reheat in the microwave (fastest):
It works, but the topping softens. If you go microwave, add a fresh sprinkle of chips or panko on top after heating.

Freezing and make-ahead

Make-ahead:
Assemble the filling and refrigerate up to 24 hours. Keep topping separate. Add topping right before baking.

Freezing:
Freeze the filling only (no topping) for up to 2 months. Thaw overnight in the fridge, spread into a dish, top fresh, then bake.

The topping is always better fresh. Chips and crackers lose that bold crunch after freezing.