That’s right, instead of the traditional cold chicken salad, we turned it into a warm, bubbly dish that we topped with a little something crunchy… chips! With all the elements of the traditional dish – chicken, mayonnaise, bacon and celery – we added a few unexpected ingredients and made it a real meal!
Chicken Salad is one of our favorite quick lunches. I will whip up a batch, and we will eat it for a couple of days. I was looking for something a little different for lunch the other day and decided to “crack out” our favorite chicken salad recipe and bake it. OMG! SOOOO good. We loved the addition of the cheddar, bacon, and ranch.
You can make the chicken salad mixture ahead of time and refrigerate it until you are ready to bake the dish. You may need to add a few minutes to the cooking time if you are baking it straight from the refrigerator.
Ingredients:
3 cups cooked chicken, shredded or chopped
1 cup sharp cheddar cheese, grated
1 cup potato chips, slightly crushed
1 1/4 cups mayonnaise
1 cup celery, finely chopped
1/4 cup bacon, cooked and crumbled
1 tablespoon dry ranch mix
1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
How to make Crispy Hot Chicken Salad Casserole
Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Place chicken, cheese, celery and bacon in a large bowl.
In a smaller bowl, whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder, and season with salt and pepper.
Stir mayonnaise mixture into chicken until everything is evenly coated, then transfer everything to greased baking dish.
Top baking dish with crushed potato chips, then place in oven and bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
Remove from oven and serve hot.
Ingredients:
3 cups cooked chicken, shredded or chopped
1 cup sharp cheddar cheese, grated
1 cup potato chips, slightly crushed
1 1/4 cups mayonnaise
1 cup celery, finely chopped
1/4 cup bacon, cooked and crumbled
1 tablespoon dry ranch mix
1/2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
Nutrition Facts
1-1/4 cups: 826 calories, 68g fat (13g saturated fat), 75mg cholesterol, 1021mg sodium, 31g carbohydrate (5g sugars, 6g fiber), 25g protein.
