Creamy Hot Chicken Salad Topped with Golden Potato Chips

Are you looking for a casserole that’s creamy, savory, and has the most unbelievably crunchy topping you can imagine? You’ve found it. Today, we’re making a beloved retro classic that deserves a serious comeback: Hot Chicken Salad with a Potato Chip topping.

It’s a dish that takes the comforting creaminess of a chicken salad and transforms it into a warm, bubbling, and deeply satisfying bake.

This isn’t your average cold chicken salad. We’re combining tender shredded chicken with crunchy celery and a rich, savory dressing made from mayonnaise and cream of chicken soup.

But the real star, the element that makes everyone’s eyes light up, is the topping. A thick layer of crushed potato chips gets toasted in the oven, creating a salty, buttery, and outrageously crispy crust that is the perfect contrast to the creamy filling below.

This is the ultimate one-dish wonder for potlucks, family dinners, or any time you need a guaranteed crowd-pleaser. Let’s get baking!

Quick Recipe Snapshot

Here’s a quick look at the timeline for this easy and beloved casserole.

Ingredients

This casserole comes together with simple, comforting pantry staples.

• Shredded Cooked Chicken – A store-bought rotisserie chicken is perfect and saves a ton of time. You can also use any leftover cooked and shredded chicken.
  • 3-4 servings: 3 cups
  • 6-8 servings: 6 cups
• For the Creamy Base:
  • Cream of Chicken Soup: 1 (10.5 oz) can, condensed.
  • Mayonnaise: 1 cup.
  • Sour Cream or Greek Yogurt: ½ cup.
  • Lemon Juice: 1 tbsp, fresh.
• For Texture and Flavor:
  • Celery: 3 ribs, finely chopped.
  • Onion: 1 small, finely chopped.
  • Sliced Almonds: ½ cup (optional, but adds great texture).
  • Worcestershire Sauce: 2 tsp.
  • Garlic Powder & Onion Powder: 1 tsp each.
  • Salt and Black Pepper: To taste.
• For the Crunchy Potato Chip Topping:
  • Thick-Cut Potato Chips: 2 cups, coarsely crushed. Ruffled or kettle-cooked chips work best.
  • Shredded Cheddar Cheese: 1 cup.
  • Melted Butter: 3 tbsp.

The Flavor Architects A Look at the Seasonings

• Cream of Chicken Soup: This is the classic, savory, and velvety foundation that gives the casserole its unmistakable comforting flavor and creamy texture.
• Mayonnaise: Adds a rich, tangy creaminess that is the hallmark of any good “salad” style casserole.
• Lemon Juice: Provides a crucial touch of bright acidity that cuts through the richness of the creamy base and keeps the flavors from feeling too heavy.
• Worcestershire Sauce: Introduces a deep, savory, and complex umami note that elevates the overall flavor of the chicken.
• Potato Chips: Beyond just being a topping, the salty, crunchy chips are a primary flavor component, lending their savory, fried potato taste to every bite.

Essential Tools

This is a simple bake that requires just a few kitchen basics.

• 9×13 inch baking dish
• Large mixing bowl
• Spatula or large spoon
• Can opener

Cooking Instructions

This crowd-pleasing casserole is incredibly simple to assemble and bake, making it perfect for any night of the week.

Step 1: Prepare the Creamy Chicken Filling

First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large mixing bowl, you’ll create the rich and savory base for the casserole. Combine the condensed cream of chicken soup, mayonnaise, sour cream, and fresh lemon juice.

Whisk them together until you have a smooth and creamy sauce. Stir in the Worcestershire sauce, garlic powder, onion powder, and a generous pinch of salt and black pepper.

Step 2: Fold in the Main Ingredients

To the bowl containing your creamy sauce, add the shredded chicken, finely chopped celery, and finely chopped onion. If you’re using them, add the sliced almonds now for an extra layer of nutty crunch inside the casserole.

Use a large spatula to gently fold all of the ingredients together. Continue to mix until every piece of chicken and vegetable is evenly and generously coated in the creamy dressing.

Step 3: Assemble the Casserole and Topping

Spoon the entire chicken salad mixture into your prepared baking dish, spreading it out into a smooth, even layer. In a separate medium bowl, create the irresistible crunchy topping.

Combine the coarsely crushed potato chips, the shredded cheddar cheese, and the melted butter. Toss them together until the chips and cheese are lightly coated in the butter. This will help them get extra golden and crispy in the oven.

Step 4: Bake to Golden, Bubbly Perfection

Sprinkle the buttery potato chip and cheese mixture evenly all over the top of the chicken salad in the baking dish, making sure to cover it from edge to edge. Place the casserole in the preheated oven and bake, uncovered, for 25 to 30 minutes.

You’ll know it’s ready when the filling is hot and bubbly around the edges and the potato chip topping is a deep golden-brown and fragrant. Let the casserole rest for 5-10 minutes before serving.

Recipe Variations

This classic casserole is a wonderful base for your own creative additions.

• Add a Spicy Kick: For a spicy version, add ¼ to ½ cup of buffalo-style hot sauce to the creamy base, and consider using pepper jack cheese in the topping.
• Noodle Casserole: For a heartier meal, stir in 3-4 cups of cooked egg noodles along with the chicken. You may need to add an extra splash of milk or another dollop of sour cream to keep it moist.
• Different Toppings: While potato chips are classic, you can get a similar crunch by using crushed buttery crackers (like Ritz), French-fried onions, or panko breadcrumbs tossed with butter.

Serving Suggestions

This rich and hearty casserole is a meal in itself, but it pairs wonderfully with simple, fresh sides.

• Simple Green Salad: A crisp green salad with a bright, tangy vinaigrette is the perfect fresh contrast to the rich, creamy casserole.
• Steamed Vegetables: A side of simple steamed green beans, broccoli, or asparagus adds color and a healthy touch to the meal.
• Fresh Fruit: A simple fruit salad can also be a wonderful, light accompaniment to balance the savory flavors.

Storage & Reheating Tips

Leftovers are a treat, but reheating correctly is key to enjoying the crunchy topping.

• Storage: Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: The best way to reheat and re-crisp the topping is in the oven. Place a portion in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until heated through. An air fryer also works wonderfully for individual portions. The microwave will work, but the topping will lose its crunch.

Common Mistakes & Fixes

FAQs

Can I use a different “cream of” soup?

Yes, you can. Cream of mushroom or cream of celery soup are both classic and delicious alternatives that will work perfectly in this recipe, each lending a slightly different savory background flavor.

Can I assemble this casserole ahead of time?

You can assemble the chicken filling up to a day in advance and keep it covered in the refrigerator.

However, for the best and crunchiest results, you should wait to add the potato chip topping right before you bake it.

What are the best kind of potato chips to use?

Thicker, sturdier chips work best as they hold up to the butter and the heat of the oven without getting soggy.

Kettle-cooked chips or chips with ridges (like Ruffles) are excellent choices. Stick to a classic, plain salted flavor.

Enjoy This Crunchy, Creamy Classic!

You are now ready to bake a hot chicken salad with potato chips that is the absolute pinnacle of comfort food. It’s a nostalgic, crowd-pleasing dish that is just as perfect for a special occasion as it is for a simple weeknight dinner.

I hope you love every single crunchy, creamy, and savory bite.