introduction
This creamy hot chicken salad casserole is warm, cheesy, and easy to make. It uses shredded cooked chicken, mayo, sour cream, celery, green onions, cheddar, and almonds. If you like warm casseroles, try a similar baked dish like creamy broccoli bacon chicken pasta casserole for another idea.
why make this recipe
Make this recipe because it is simple, quick, and filling. It uses common ingredients and cooks in one dish. It is great for weeknights, potlucks, or when you want leftovers that still taste good. The mix of creamy sauce and crunchy topping gives good texture, like a rich family favorite such as millionaire chicken casserole.
how to make Creamy Hot Chicken Salad Casserole
Follow these steps to make the casserole. Read the ingredients and directions before you start. Preheat the oven and mix the salad well before baking.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup celery, chopped
- 1 cup green onions, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup slivered almonds
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup crushed pork rinds (optional for topping)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream, celery, green onions, cheddar cheese, slivered almonds, lemon juice, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- If using, sprinkle crushed pork rinds over the top for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
- Serve warm and enjoy!
how to serve Creamy Hot Chicken Salad Casserole
Serve this casserole warm. Offer a green salad or steamed vegetables on the side. You can also serve it over cooked rice or with crusty bread. For a lighter side, try a simple salad like avocado egg salad chicken bacon to balance the creamy dish.
how to store Creamy Hot Chicken Salad Casserole
Cool the casserole to room temperature. Cover it tightly with plastic wrap or store in an airtight container. Keep in the fridge for up to 3–4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave single servings.
tips to make Creamy Hot Chicken Salad Casserole
- Use cooked rotisserie chicken for fast prep.
- Chop celery and green onions small for even bites.
- Taste and add a little more lemon juice or salt if needed.
- If you skip pork rinds, use breadcrumbs or crushed crackers for a crunch.
- Let the casserole rest 5 minutes after baking so it sets and is easier to serve.
variation (if any)
- Make it lower carb by keeping pork rind topping and skipping breadcrumbs.
- Add chopped bell pepper for color and crunch.
- Swap almonds for pecans or omit nuts for nut-free.
- Stir in a little hot sauce for a spicy kick.
FAQs
Q: Can I use canned chicken?
A: Yes. Drain canned chicken well and shred any large pieces before mixing.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the dish, cover, and keep it in the fridge. Bake when ready, adding a few extra minutes if cold.
Q: Is this recipe freezer-safe?
A: You can freeze the unbaked casserole in a freezer-safe dish for up to 2 months. Thaw in the fridge before baking.
Q: Can I use less mayo or sour cream?
A: Yes. You can reduce one or both for a lighter version, but the texture will change.
Conclusion
For another version and extra tips, see Paula Deen’s Hot Chicken Salad Casserole – For the Love of Food.
Print
Creamy Hot Chicken Salad Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, cheesy casserole made with shredded chicken, creamy mayo, sour cream, and crunchy almonds, perfect for weeknights or potlucks.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup celery, chopped
- 1 cup green onions, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup slivered almonds
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 cup crushed pork rinds (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream, celery, green onions, cheddar cheese, slivered almonds, lemon juice, salt, and pepper.
- Mix until well combined.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- If using, sprinkle crushed pork rinds over the top for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
- Serve warm and enjoy!
Notes
Use cooked rotisserie chicken for fast prep. Let the casserole rest for 5 minutes after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken casserole, hot chicken salad, creamy casserole, easy dinner, potluck recipe