Crispy Chicken Salad Casserole
Easy Weeknight Dinner ideas often need a creative spark like this layered bake. Combine pantry staples with fresh produce for a meal that is ready in under an hour. A drizzle of Caesar dressing and melted cheddar ties the flavors together.
Ingredients
Filling
- 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
Crispy topping
- 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
Instructions
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
- In a large bowl, stir together mayo, sour cream, cream of chicken soup, Dijon, lemon juice, garlic powder, onion powder, and pepper.
- Add chicken, cheddar, celery, onion, and peas (if using). Mix well. Taste and add salt only if needed.
- Spread the mixture evenly in the baking dish.
- In a bowl, mix crushed chips (or crackers), panko, melted butter, and parmesan (if using).
- Sprinkle topping evenly over the casserole.
- Bake uncovered 25–30 minutes, until bubbling and golden. Broil 1–2 minutes if desired for extra browning.
- Rest 10 minutes, then serve.
Notes
For best crunch, add the topping right before baking.
Reheat in the oven to bring back crisp texture.
If the topping browns too quickly, tent loosely with foil.
Tried this recipe?Let us know how it was!