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Hot Chicken Salad Casserole

Hot Chicken Salad Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.