Quick Hot Chicken Salad Casserole (with Rotisserie Chicken)

This Hot Chicken Salad Casserole takes everything you love about classic chicken salad (creamy dressing, crunchy celery, tender chicken) and bakes it into a hot, bubbly comfort dish with a crispy potato chip topping.

It’s the kind of dinner that comes together with a rotisserie chicken and a few pantry staples, perfect for busy weeknights when you want something warm and satisfying without a lot of fuss.

What Makes This Hot Chicken Salad Special

The creamy base gets plenty of tang from a mix of mayonnaise and sour cream, while celery and water chestnuts keep every bite crisp even after baking. That salty, golden potato chip crust is the best part—it stays shatteringly crisp against the warm filling.

Using rotisserie chicken means the prep is barely 10 minutes, and the leftovers (if you have any) reheat like a dream the next day, which is not something you can say about most chicken salads.

Ingredients

• 3 cups cooked chopped chicken: rotisserie or leftover roasted chicken works perfectly.
• 1 cup finely diced celery: about 2 to 3 stalks.
• 1 (8-ounce) can water chestnuts, drained and chopped: adds essential crunch.
• 1/2 cup mayonnaise: full-fat for best texture and flavor.
• 1/2 cup sour cream: use regular or light (not fat-free).
• 1 tablespoon lemon juice: fresh or bottled.
• 1 teaspoon garlic powder: onion powder can substitute.
• 1 teaspoon kosher salt: adjust if using salted chips.
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese: optional, adds a great savory note.
• 2 cups coarsely crushed plain potato chips: from a bag, not flavored; any brand.

Variations / Substitutions

• Swap the protein: Canned tuna (drained) or leftover turkey make great alternatives for a different spin.
• Dairy-free: Use a plant-based mayo and sour cream, and omit the cheese or use a dairy-free shredded alternative.
• Add some sweetness: Fold in 1/2 cup red grapes (halved) or 1/4 cup dried cranberries for a sweet-savory twist.
• Change the crunch: Replace potato chips with crushed buttery crackers (like Ritz) or toasted slivered almonds for a different topping.

If this casserole sounds good, you’ll probably like our Classic Tuna Noodle Casserole too.

How to Make Hot Chicken Salad Casserole

Step 1: Whisk Together the Dressing

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch or 9-inch square baking dish. In a large bowl, whisk the 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth and well combined.

The dressing should be thick and tangy—taste it now and adjust the salt if needed. Remember that the potato chip topping will add plenty of salt later, so don’t go overboard.

Step 2: Toss the Chicken Salad Mixture

Add the 3 cups chopped chicken, 1 cup celery, the drained water chestnuts, and the 1 cup shredded cheddar to the bowl with the dressing. Use a spatula to fold everything together gently until the chicken is evenly coated and the vegetables are well distributed.

The mixture should look creamy with pops of white and green. If it seems at all dry (which can happen with very lean chicken breast), stir in an extra tablespoon of mayo or sour cream to loosen it up.

Step 3: Top with Crunchy Potato Chips

Transfer the chicken salad to the prepared baking dish and spread it into an even layer. Scatter the 2 cups of crushed potato chips generously over the top, covering the surface completely.

Bake for 25 to 30 minutes, until the edges are bubbling and the chips are deep golden and crisp. If the chips begin to darken too quickly, lay a piece of foil loosely over the dish for the last 10 minutes.

Step 4: Scoop and Serve

Let the casserole rest for about 5 minutes after you take it out of the oven—this helps it set up slightly so it doesn’t slide apart on the plate. Use a large spoon to scoop generous portions onto plates or bowls while it’s still piping hot.

A scatter of fresh parsley adds a nice pop of color and freshness, but it’s completely optional. The creamy filling and salty crunch are what everyone will remember.

Tips for the Best Hot Chicken Salad Casserole

• Chop your vegetables small: Finely dicing the celery and water chestnuts ensures they distribute evenly and you get crunch in every bite without any giant chunks.
• Use freshly crushed chips: Crush them by hand from a bag rather than using pre-crushed for the best texture—they stay crisper and you can control the size.
• Make it ahead: Assemble the casserole through Step 2 (no topping), cover and refrigerate up to 24 hours. When you’re ready to bake, add the chips on top and bake as directed, adding 5 to 10 minutes since it’s starting cold.
• Don’t overbake: The casserole is done when the edges bubble and the chips are golden. Overbaking can dry out the chicken and make the dressing separate, so keep an eye on it after 25 minutes.

Bake times by dish size:

Storing Leftovers

• Refrigerate: Keep covered in the fridge for up to 4 days.
• Reheating: Warm individual portions in the microwave or spread in a baking dish and heat in a 350°F oven for 10 to 15 minutes until hot. The chips will soften a bit, but you can add a fresh handful of crushed chips before reheating in the oven for renewed crunch.

What to Serve with Hot Chicken Salad Casserole

A simple green salad dressed with a sharp vinaigrette cuts through the richness of the casserole nicely. Steamed green beans or roasted asparagus make easy, low-effort sides that round out the plate. For a true retro dinner, serve it with a side of buttered peas.

Frequently Asked Questions

Can I use canned chicken instead of rotisserie?

Yes, you can. Drain it well and break it into chunks; the texture will be softer but still tasty.

Can I make this with Greek yogurt instead of sour cream?

You can, but full-fat Greek yogurt is the best substitute to keep the dressing creamy and prevent curdling. Avoid nonfat yogurt, as it can become watery when baked.

Is this casserole gluten-free?

Most plain potato chips are gluten-free, but always check the label. Ensure all other ingredients are GF-certified if needed.

Can I add hard-boiled eggs?

Absolutely—chop 2 hard-boiled eggs and fold them in with the chicken for an even heartier, old-fashioned version.

Hot Chicken Salad Casserole Recipe

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories: 475

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chopped chicken
• 1 cup finely diced celery
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 2 cups coarsely crushed plain potato chips

Method

 

1. Preheat oven to 350°F and grease an 8-inch square baking dish. Whisk mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth.
2. Add chicken, celery, water chestnuts, and cheddar; fold to coat.
3. Spread mixture in dish, top with crushed potato chips, and bake 25 to 30 minutes until bubbly and golden.
4. Let rest 5 minutes, then scoop and serve.

Notes

Assemble without the chips up to 24 hours ahead and refrigerate; add chips just before baking and increase bake time by 5 to 10 minutes. For extra crunch, sprinkle a few extra crushed chips on top right after baking.