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🥘 Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch casserole dish.
- Mix the base: In a large bowl, combine the cooked chicken, celery, red onion, mayonnaise, sour cream (or yogurt), mustard, garlic powder, salt, and pepper. Mix until everything is well coated.
- Layer and top: Spread the mixture evenly in the casserole dish. Sprinkle shredded cheddar cheese over the top.
- Add the crunch: In a small bowl, mix crushed crackers (or cornflakes) with melted butter. Sprinkle evenly over the casserole.
- Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve warm, optionally garnished with chopped parsley or green onions.
🌟 Why You’ll Love It
- Great for leftovers: This recipe is perfect if you have leftover rotisserie chicken or grilled chicken breasts.
- Versatile: Add extras like chopped pickles, bacon bits, or a handful of frozen peas to change things up.
- Family-friendly: Even picky eaters love the creamy texture and cheesy, crispy topping.
🧊 Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. It’s just as good the next day—if not better!
Final Thoughts
Whether you’re craving comfort food or looking for a new way to use up cooked chicken, this Crispy Chicken Salad Casserole is a warm, hearty meal that satisfies on every level. Serve it alongside a green salad or some roasted vegetables for a complete dinner that’s as easy as it is delicious.
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