Description
This Crispy Hot Chicken Salad Casserole is a comforting and flavorful dish combining shredded chicken, creamy mayonnaise and sour cream, mixed vegetables, and cheddar cheese. Topped with buttery crispy fried onions, it bakes to a golden, crunchy delight perfect for a family meal or potluck.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken, shredded
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package (10 oz) frozen mixed vegetables, thawed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Topping
- 1 1/2 cups crushed crispy fried onions (like French’s)
- 2 tablespoons melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish to prevent sticking.
- Mix ingredients: In a large bowl, combine the shredded chicken, mayonnaise, sour cream, thawed mixed vegetables, shredded cheddar cheese, chopped celery, chopped onion, garlic powder, salt, and pepper. Stir everything together until well blended.
- Transfer to casserole dish: Spread the chicken and vegetable mixture evenly into the prepared casserole dish, ensuring an even layer for baking.
- Prepare topping: In a small bowl, mix the crushed crispy fried onions together with the melted butter until the onions are evenly coated.
- Add topping: Sprinkle the buttered crispy fried onion mixture evenly over the top of the casserole to create a crunchy crust.
- Bake: Place the casserole in the oven and bake uncovered for 30-35 minutes, or until the top is golden brown and the casserole is heated through thoroughly.
- Cool and serve: Allow the casserole to cool slightly before serving to let it set and to enjoy the flavors together.
Notes
- The crispy fried onion topping can be substituted with homemade breadcrumbs mixed with melted butter for a different crunch.
- Use fresh mixed vegetables if preferred, but ensure they are cooked or softened before mixing.
- For a spicier option, add a dash of cayenne pepper or paprika to the mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.