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If you’re looking for a recipe that’s easy to make and guaranteed to disappear fast, this Hot Chicken Salad Casserole is it. A delicious twist on a classic, it’s creamy, crunchy, and loaded with flavor—perfect for busy weeknights, potlucks, or holiday gatherings.
Nikki’s Recipe Rundown
- Taste: Savory and creamy with a pop of brightness from the lemon juice and just the right touch of buttery crunch on top.
- Texture: Tender chicken and creamy filling meet a golden, crispy cornflake-almond topping—pure perfection in every bite.
- Ease: Straightforward and stress-free. It’s as easy as mixing, topping, and baking—no fancy techniques required.
- Pros: It’s hearty, crowd-pleasing, and a fantastic way to use up leftover chicken or rice. Plus, it’s make-ahead friendly!
- Considerations: If you’re feeding picky eaters, you can skip the water chestnuts or celery for a smoother texture—but I say go for it; they add a lovely crunch!
- Recipe Repeatability: This one’s a keeper for potlucks, holidays, or weeknight dinners—it’s so simple, you’ll want to make it again and again.
There’s something special about those timeless recipes that have stood the test of time, and this Hot Chicken Salad Casserole is one of them. I can remember when I was newly married, we had a little local tea room, and this dish was almost always on the menu. It quickly became one of my favorites, and to this day, it’s the kind of classic you’ll still find at Southern tea rooms or tucked into the spread at church potlucks.
What I love most about this recipe is how practical it is. It makes a hearty, delicious meal that’s perfect for busy weeknights and a great way to use up leftovers. With a mix of pantry staples, fresh crunch from the veggies, and that buttery topping, it comes together beautifully. Plus, you can assemble it ahead of time and have it waiting in the fridge for those extra hectic days—a big win in my book!
Hot Chicken Salad Casserole Ingredients
- Chicken: Use cooked chicken—rotisserie, poached, or leftover grilled chicken all work beautifully.
- Celery: Adds a crisp freshness that balances the creamy filling.
- Rice: Cooked white rice makes the casserole hearty and stretches the chicken to feed more people.
- Onion: A little finely grated onion sneaks in a punch of flavor without overwhelming the dish.
- Lemon Juice: Brightens the casserole and adds just the right amount of zing.
- Water Chestnuts: They bring the crunch! Chop them up so you get bits of texture in every bite.
- Boiled Eggs: A Southern classic—boiled eggs add richness and a little old-school flair.
- Cornflakes & Almonds: The buttery topping is what takes this casserole from good to amazing. Don’t skimp!
Variations and Substitutions
- Crunch Swap: Crushed Ritz crackers or potato chips make a great substitute for the cornflakes.
- Crispy Chicken: This is great for using up chicken tenders or leftover fried chicken, too!
- Cheesy Delight: Stir in a cup of shredded cheddar or Monterey Jack cheese for an extra creamy casserole.
- Veggie Boost: Add a handful of peas, diced carrots, or broccoli florets to sneak in some veggies.
- Soup Swap: If you want a slightly different flavor, use cream of celery or cream of mushroom soup instead of cream of chicken.
- Protein Twist: Turkey works just as well in place of the chicken, especially around the holidays when you have plenty of leftover turkey.
💡Shortcut Ideas 💡
- Use pre-cooked rotisserie chicken—no chopping or extra cooking required.
- Pick up a pouch of microwaveable rice to save time on cooking. You can also use minute rice, boil in a bag rice or it’s great for using up that last cup of leftover rice. You can freeze rice, too, and it’s great to pull and use in recipes like this.
- Head to the produce section and grab pre-chopped celery and onion to skip the prep work.
How To Make Hot Chicken Salad Casserole with Rice
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Mix the Filling
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. In a large mixing bowl, combine your cooked chicken, celery, cooked rice, grated onion, lemon juice, black pepper, cream of chicken soup, mayonnaise, water chestnuts, and boiled eggs. Stir everything together until it’s well combined. Give it a quick taste and add salt if you think it needs it.
Step 2: Assemble the Casserole
Pour the creamy chicken mixture into your prepared baking dish and spread it out evenly. Set it aside while you make the buttery, crunchy topping.
Step 3: Make the Topping
Melt a stick of butter and mix it with your crushed cornflakes and sliced almonds. If you want to take the flavor up a notch, toast the cornflakes and almonds in the melted butter in a skillet over medium-low heat for about 2 minutes—they should be lightly golden, not too dark.
Step 4: Bake
Sprinkle the buttery cornflake topping evenly over the casserole.
Pop it into the preheated oven and bake for 25–30 minutes, or until the casserole is bubbling and the topping is golden and crispy.
Step 5: Serve and Enjoy
Let the casserole cool for a couple of minutes before serving. Trust me, you’ll want to dig in, but it’s worth the wait! Serve it warm, and watch as everyone goes back for seconds (and maybe thirds).
Hot Chicken Salad with Potato Chips
I make this casserole just as often with potato chips on top in place of the cornflakes. This simple swap of your favorite potato chips for the cornflakes and you’ll find a southern potato chip chicken casserole you can’t resist! You can use the ruffled or ridged chips or a classic like Lays original to top it.
Recipe Tips for Crispy Hot Chicken Salad Casserole
- Toast the Topping: For an extra layer of flavor, toast the cornflakes and almonds in the melted butter for 2–3 minutes in a skillet over medium-low heat before adding them to the casserole. This step brings out their nutty, buttery goodness.
- Taste Before Baking: Give the filling a quick taste before you pour it into the dish. A little extra salt, pepper, or lemon juice can really make the flavors pop.
- Even Layers: Mix the chicken mixture thoroughly and spread it evenly in the baking dish to ensure consistent flavor and texture in every bite.
- Fresh Topping: Don’t add the topping too far in advance—wait until just before baking so it stays perfectly crunchy.
- Let it Rest: Allow the casserole to cool for 5 minutes or so after baking. This helps it set up slightly, making it easier to serve.
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Recipe FAQs
The casserole is ready when it’s bubbly around the edges and the topping is golden brown—usually about 25–30 minutes in the oven. Since the chicken is already cooked, you don’t have to worry about undercooking it. You’re just heating everything through and crisping up that delicious topping!
If you don’t have cornflakes, crushed Ritz crackers, potato chips, or even panko breadcrumbs make excellent alternatives. Potato chip topping is especially popular here in the South—it adds a salty, buttery crunch that’s hard to resist!
Yes! If you’re a cheese lover, feel free to mix in a cup of shredded cheddar or Monterey Jack cheese into the chicken mixture or sprinkle a little on top before adding the cornflake topping. It adds a delicious, melty layer of flavor!
Storage
Make Ahead: Assemble the casserole (without the topping) up to a day in advance. Cover tightly with plastic wrap or foil and refrigerate. Add the topping just before baking to keep it crunchy and fresh.
Storage: Store any leftovers covered with a lid, wrapped with foil, or in an airtight container in the fridge for up to 3 days.
Reheat: To reheat in the oven, preheat the oven to 350°F. Cover the casserole with foil to prevent the topping from burning and heat for 15–20 minutes or until warmed through. For a crisp topping, uncover the dish for the last 5 minutes of heating.
Freezer: Assemble the casserole without the topping and wrap it tightly in plastic wrap, followed by a layer of foil. Freeze for up to 2 months. When ready to use, thaw overnight in the fridge and bake, adding 5 to 10 minutes to the baking time.
What to Serve Crispy Chicken Salad Casserole
If you’re aiming for a hearty Southern meal, there are plenty of classic sides that pair perfectly with this Crunchy Chicken Salad. A warm, buttery biscuit, sweet potato biscuits, or a slice of cornbread is ideal for scooping up every creamy bite, while deviled eggs add that familiar Southern charm to the table. For a little extra comfort, serve it alongside a helping of creamy mac and cheese or a side of tender green beans or collard greens to balance the meal.
This recipe also shines when served at showers, a girlfriends’ day, or a brunch spread. Pair it with fluffy croissants or make dainty tea sandwiches for an elegant touch. Add a refreshing fruit bowl or platter filled with berries, melon, and grapes, or a crisp veggie tray with ranch or hummus for some extra color and crunch. Savory bites like quiches or cheese thumbprints are always a crowd-pleaser and bring a little something special to the table.
Whether it’s part of a cozy family dinner or the centerpiece of a celebratory spread with friends, this Crunchy Chicken Salad is versatile enough to fit right in and leave everyone coming back for more!
Other Southern Recipe Favorites
- Southern Fried Pork Chops
- Baby Green Lima Beans
- Chicken and Dumplings Casserole – super easy dinner!
- Creamed Corn Pudding Casserole
- Oven Fried Chicken
NOTE – Pan Fry Topping (alternate topping instructions): In a frying pan, melt butter over medium-low heat. Add cornflakes and almonds to the pan to the melted and toast for about 2 minutes. You don’t want them to get overly golden, as they will also bake in the oven.
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Hot Chicken Salad Recipe
Ingredients
Chicken Salad Filling
- 4 cups diced cooked chicken
- 1 ½ cups chopped celery
- 1 cup cooked rice
- 2-3 teaspoons finely grated or finely chopped onion
- 2 teaspoons lemon juice
- ½ teaspoon black pepper
- 1 10.75 ounce can cream of chicken soup
- ¾ to 1 cup mayonnaise
- 1 can sliced water chestnuts, drained and chopped
- 2 boiled eggs, chopped
- Salt to taste, ¼ to ½ teaspoon
Topping
- 1 stick of butter, melted
- 1 ½ to 2 cups crushed cornflakes, (or potato chips)
- ½ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Spray a 9 X 13 dish with cooking spray or butter
- Make Filling: In a large bowl, combine all ingredients (except salt): cooked chicken, celery, rice, onion, lemon juice, black pepper, cream of chicken soup, mayonnaise, water chestnuts, and boiled eggs, then mix to combine.4 cups diced cooked chicken, 1 ½ cups chopped celery, 1 cup cooked rice, 2-3 teaspoons finely grated or finely chopped onion, 2 teaspoons lemon juice, ½ teaspoon black pepper, 1 10.75 ounce can cream of chicken soup, ¾ to 1 cup mayonnaise, 1 can sliced water chestnuts, 2 boiled eggs
- Taste the mixture and add salt to taste.Salt to taste
- Pour into a greased 9 X 13 baking dish.
- Add Topping: In a medium-sized bowl, mix melted butter, crushed cornflakes, and sliced almonds to combine. Spread the cornflake mixture evenly over the top of the casserole and spread evenly.NOTE – Pan Fry Topping (alternate topping instructions): In a frying pan, melt butter over medium-low heat. Add cornflakes and almonds to the pan to the melted butter and toast for about 2 minutes (stirring often). You don’t want them to get overly golden, as they will also bake in the oven.1 stick of butter, 1 ½ to 2 cups crushed cornflakes, ½ cup sliced almonds
- Bake for 25 – 30 minutes or until bubbly and golden. Serve warm.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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