This is my favorite! I love this salad casserole so much because it hits every spot. Easy to make and so freakin delicious! I used mostly some leftover chicken, and if I feel like going green I add some celery, and green pepper in it too and it’s amazing! This has a nice texture with creamy chicken and crunchy potatoes. I always double the recipe because my family is also crazy in love with this salad casserole. It’s gooey, it’s crunchy, it’s salty, it’s creamy – a real winner! This is a definite keeper, a handy recipe, that’s worth making not just once. This has been my go-to family meal, it’s rich, has an amazing balance of creamy and lots of crunch, and can easily be paired with some green salad for a weeknight dinner that the whole family enjoys.
INGREDIENTS
3 cups of cooked chicken, shredded or chopped
1 cup of sharp cheddar cheese, grated
1 cup of potato chips, slightly crushed
1 1/4 cups of mayonnaise
1 cup of celery, finely chopped
1/4 cup of bacon, cooked and crumbled
1 tablespoon of dry ranch mix
1/2 tablespoon of lemon juice
1 teaspoon of Worcestershire sauce
1/2 teaspoon of onion powder
kosher salt and freshly ground pepper, to taste
How to make Crispy Hot Chicken Salad Casserole
Step 1: Prepare the oven by preheating it to 350 degrees F.
Step 2: Spray a square baking dish with a non-stick spray or lightly grease with butter.
Step 3: Whisk the mayonnaise, ranch mix, lemon juice, Worcestershire sauce, and onion powder in a small bowl. Season with salt and pepper.
Step 4: Then, mix the mayonnaise mixture into the chicken until evenly coated.
Step 5: Pour everything into the greased baking dish and top with crushed potato chips.
Step 6: Place inside the preheated oven and bake for 25 to 30 minutes, or until hot and bubbly and the cheese is melted.
Step 7: Remove the dish from the oven. Serve immediately. Enjoy!
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.