Creamy Chicken Salad Casserole with Chips Recipe

If you’re like me and love a warm, comforting dish that’s perfect for weeknight dinners or casual gatherings, then you’re going to adore this Creamy Chicken Salad Casserole with Chips Recipe. It’s like a nostalgic hug in casserole form—rich, cheesy, crunchy on top, with tender chicken nestled inside. Trust me, once you try this, it’ll quickly become a favorite in your recipe rotation.

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Ingredients You’ll Need

Gathering the right ingredients is half the fun here, and each one plays a starring role—creamy mayo and soup base, crunchy water chestnuts and almonds, with shredded cheddar and of course, those potato chips on top. It’s a glorious mix of flavors and textures that blend together perfectly.

• Cooked diced chicken: Use leftover roasted chicken or a rotisserie chicken for convenience and juicy flavor.
• Celery: Adds crunch and freshness to keep things bright in the creamy mix.
• Grated onion: Just enough to add some savory depth without overpowering the dish.
• Mayonnaise: Brings creaminess and tang; using full-fat gives the best results.
• Condensed cream of chicken soup: The secret weapon for that rich, comforting base.
• Lemon juice: A splash to lighten and brighten the whole casserole.
• Black pepper: Freshly ground if possible, for subtle heat.
• Slivered almonds: A lovely nutty crunch that pairs well with the water chestnuts.
• Shredded cheddar cheese: Melty, sharp, and adds delicious gooeyness.
• Water chestnuts: Drained and chopped, they add a crisp texture that’s a real treat.
• Salt: Adjust based on your preference and the saltiness of your chicken.
• Potato chips (plain or ruffled): Coarsely crushed and sprinkled on top for that irresistible crispy crust.

Variations

I love making this Creamy Chicken Salad Casserole with Chips Recipe my own by tweaking the add-ins or topping depending on what’s in my pantry or the season. It’s a forgiving recipe that welcomes creativity!

• Vegetable Boost: I sometimes toss in peas or chopped broccoli for some green goodness, and it adds a fresh pop of color too.
• Spicy Kick: Adding a dash of cayenne or chopped jalapeño turns this into a smoky, spicy delight that my spice-loving friends adore.
• Cheese Swap: Try pepper jack or gouda for a change in flavor profile; I discovered that mixing two cheeses gives a layered taste.
• Gluten-Free: Use gluten-free potato chips and make sure your soup is GF – it works perfectly for those with dietary restrictions.

How to Make Creamy Chicken Salad Casserole with Chips Recipe

Step 1: Prep and Mix Your Base

First things first, preheat your oven to 350°F and grease an 11×7-inch casserole dish. In a large bowl, combine the diced chicken, celery, grated onion, mayonnaise, cream of chicken soup, lemon juice, black pepper, slivered almonds, shredded cheddar, and chopped water chestnuts. I like to give the mixture a good stir to make sure everything is evenly coated and flavors meld together. At this point, taste the mixture and add salt to suit your liking—usually between 1/4 and 1/2 teaspoon works well depending on your chicken’s saltiness.

Step 2: Transfer and Top

Transfer your creamy chicken mix into the prepared casserole dish, smoothing out the surface. Then comes the magic—sprinkle a generous layer of the coarsely crushed potato chips evenly on top. This crunchy topping is what makes this casserole stand out. Save the crushed chips for just before baking, especially if you’re prepping ahead, so they stay crispy.

Step 3: Bake to Perfection

Pop the casserole into the oven and bake for about 25 minutes. You’re looking for bubbling edges and a beautifully golden topping. The chips will crisp up during baking, adding that satisfying contrast to the creamy filling underneath. Let it rest a few minutes before serving so the casserole sets slightly and is easier to scoop.

How to Serve Creamy Chicken Salad Casserole with Chips Recipe

Garnishes

I like to sprinkle a little extra shredded cheddar cheese or chopped fresh parsley right before serving. The parsley adds a nice pop of color and freshness that balances the richness beautifully. Occasionally, a squeeze of fresh lemon juice at the table brightens each bite.

Side Dishes

To keep things balanced, I usually serve this casserole with a simple green salad or steamed green beans tossed with a touch of garlic and olive oil. If you want to step it up, some roasted asparagus or a crisp cucumber salad pairs wonderfully as well.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins topped with chips and a sprinkle of extra almonds and cheese. It looks festive and feels extra cozy. Another time, I layered the chicken salad inside baked potatoes for a hearty twist everyone loved.

Make Ahead and Storage

Storing Leftovers

After it cools, I cover leftovers tightly and store them in the fridge for up to 3 days. The casserole holds up really well and the flavors actually mellow and blend even more overnight, which I always look forward to.

Freezing

Freezing works if you assemble the casserole before adding the potato chip topping. Just freeze it covered tightly, then add the chips fresh when you’re ready to bake. I learned this the hard way when chips went soggy in the freezer before—no fun.

Reheating

Reheat individual portions in the microwave or the whole casserole covered in a 350°F oven until warmed through. If you want to refresh the crunch, pop it under the broiler for a couple of minutes—but watch closely so it doesn’t burn.

FAQs

Final Thoughts

This Creamy Chicken Salad Casserole with Chips Recipe holds a special place in my kitchen because it’s simple, comforting, and so reliably delicious every time. Whether you’re feeding your family or need a crowd-pleaser for a gathering, this casserole has your back. I’m excited for you to try it out—and don’t be surprised if it becomes a requested staple at your dinner table too!

Creamy Chicken Salad Casserole with Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 107 reviews

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

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Description

A creamy, comforting hot chicken salad casserole featuring tender diced chicken mixed with celery, onion, mayonnaise, and a rich cream of chicken soup base. This baked dish is topped with crunchy crushed potato chips and slivered almonds for texture, then melted cheddar cheese for a savory finish. Perfect for a hearty family meal or potluck.

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Ingredients

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Chicken Salad Mixture

• 4 cups cooked diced chicken
• 1/2 cup finely chopped celery
• 1 tablespoon grated onion
• 1 cup mayonnaise
• 1 (10.75-ounce) can condensed cream of chicken soup
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 (8-ounce) can water chestnuts, drained and chopped
• salt, to taste

Topping

• 1/2 cup slivered almonds
• 1 1/2 cups coarsely crushed potato chips (plain or ruffled)

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Instructions

1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit and grease an 11×7-inch casserole dish to prevent sticking.
2. Mix ingredients: In a large bowl, combine the cooked diced chicken, chopped celery, grated onion, mayonnaise, condensed cream of chicken soup, lemon juice, black pepper, shredded cheddar cheese, and chopped water chestnuts. Stir everything thoroughly to evenly distribute the ingredients.
3. Adjust seasoning: Taste the mixture and gradually add salt to your preference, typically between 1/4 and 1/2 teaspoon, depending on the saltiness of your chicken and the desired salt level.
4. Assemble the casserole: Transfer the well-mixed chicken salad mixture to the prepared casserole dish and spread evenly.
5. Add topping: Sprinkle the coarsely crushed potato chips and slivered almonds evenly over the top of the casserole for a crunchy topping.
6. Bake: Place the casserole in the preheated oven and bake for 25 minutes until the cheese melts and the topping is golden.
7. Serve warm: Remove from oven and serve immediately while warm for the best texture and flavor.

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Notes

• This casserole can be assembled up to 24 hours ahead of time; just wait to add the crushed potato chips and almonds topping until right before baking to keep it crunchy.
• For a lighter option, substitute mayonnaise with Greek yogurt.
• Feel free to add chopped green onions or herbs like parsley for extra freshness.

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Nutrition

• Serving Size: 1/6 of casserole
• Calories: 420
• Sugar: 3g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1.5g
• Protein: 28g
• Cholesterol: 95mg