Baked Chicken Salad is a comforting and hearty twist on the traditional chicken salad. This warm casserole combines tender chicken, creamy dressing, crunchy celery, and a cheesy topping for a delicious, crowd-pleasing dish. It’s perfect for potlucks, family dinners, or any time you need a satisfying meal that’s easy to put together.
Table of Contents
- Introduction
- Ingredients
- Step-by-Step Instructions
- Cook Notes & Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For Baked Chicken Salad
- 4 cups cooked chicken, shredded or cubed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups celery, chopped
- 1/2 cup sliced almonds
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers (such as Ritz)
Step-by-Step Instructions
Step 1: Preheat Oven and Prepare Baking Dish
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Chicken Salad Mixture
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
- Stir in the cooked chicken, chopped celery, and sliced almonds until well combined.
Step 3: Assemble the Casserole
- Spread the chicken salad mixture evenly in the prepared baking dish.
- Sprinkle the shredded cheddar cheese over the top of the chicken mixture.
- Evenly spread the crushed butter crackers over the cheese layer.
Step 4: Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cracker topping is golden brown.
Step 5: Serve
- Let the baked chicken salad cool for 5-10 minutes before serving. Enjoy warm!
Cook Notes & Tips
- Chicken: Rotisserie chicken works well for this recipe, making it even easier to prepare.
- Mayonnaise Substitute: You can use Greek yogurt in place of mayonnaise for a lighter version of this dish.
- Crunchy Topping: Feel free to substitute the butter crackers with crushed cornflakes or panko breadcrumbs for a different texture.
Variations
- Spicy Baked Chicken Salad: Add 1/2 teaspoon of cayenne pepper or a few dashes of hot sauce to the chicken mixture for a kick of heat.
- Vegetable Addition: Stir in 1/2 cup of chopped bell peppers or peas for extra vegetables.
- Cheesy Chicken Salad: Mix 1/2 cup of shredded cheese into the chicken mixture for an even cheesier version.
Frequently Asked Questions (FAQs)
1. Can I Make This Dish Ahead of Time?
Yes, you can assemble the casserole up to 24 hours in advance and store it in the refrigerator. When ready to bake, add an extra 5-10 minutes to the cooking time.
2. How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
3. Can I Freeze Baked Chicken Salad?
Yes, you can freeze this dish. Allow it to cool completely, then wrap it tightly in aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
4. What Can I Serve with Baked Chicken Salad?
This dish pairs well with a side salad, steamed vegetables, or dinner rolls for a complete meal.
Baked Chicken Salad is a warm, comforting take on the classic chicken salad, with creamy dressing, crunchy celery, and a golden cracker topping. It’s easy to make, versatile, and perfect for family dinners or potlucks. Serve it with your favorite sides for a cozy, satisfying meal that everyone will love.
Happy cooking!
