This creamy chicken salad casserole has been a weekday lifesaver in my kitchen for years. I first turned my beloved cold chicken salad into a warm, baked dish one rainy afternoon when I had extra cooked chicken and a craving for something familiar but fuss-free. The result was unexpectedly delightful: the familiar tang of mayonnaise and lemon, the crunch of water chestnuts and potato chips, and the toasty bite of slivered almonds transformed into a cozy, spoonable dinner that still tasted like the chicken salad my family loves. It’s the kind of dish that comforts without being heavy-handed—rich, yes, but brightened by the lemon and crisp textures.

What makes this version special is its balance of creamy and crunchy elements. The condensed cream of chicken adds depth and a velvety mouthfeel, while the shredded cheddar melts into pockets of sharpness. The potato chip topping is a nostalgic shortcut that gives an irresistible crust—no panko or breadcrumbs required. I rely on this casserole when I’m feeding a small crowd or bringing a warm dish to a potluck because it reheats beautifully and is forgiving to variation. If you keep rotisserie chicken in your fridge and a can of cream soup in the pantry, this comes together in a flash.

Ingredients

• Chicken: 4 cups cooked diced chicken (about 1.5 to 2 pounds cooked). Rotisserie chicken is ideal for speed and flavor—look for a plain seasoned bird from the deli or roast your own for best control over salt.
• Celery: 1/2 cup finely chopped celery. Choose crisp stalks without limp ends; the celery adds a fresh, watery crunch that keeps the casserole from feeling one-note.
• Onion: 1 tablespoon grated onion. Grating releases sweetness without adding raw bite—Vidalia or a sweet yellow onion are great choices.
• Mayonnaise: 1 cup mayonnaise. Use full-fat mayo like Hellmann’s/Best Foods for creaminess; if you prefer a lighter version, reduced-fat will work but the texture changes slightly.
• Condensed soup: 1 (10.75-ounce) can condensed cream of chicken soup. This adds savory depth; choose a brand you trust or use a homemade white sauce in a pinch.
• Lemon juice: 1 tablespoon freshly squeezed lemon juice. Brightens the mixture and cuts through the richness.
• Seasoning: 1/2 teaspoon black pepper and salt to taste (about 1/4 to 1/2 teaspoon depending on your chicken).
• Cheese: 1 cup shredded cheddar cheese (about 4 ounces). Sharp cheddar adds a tangy finish and melts into little pockets of flavor.
• Water chestnuts: 1 (8-ounce) can, drained and chopped. These keep a crisp, juicy texture after baking—key to the overall mouthfeel.
• Slivered almonds: 1/2 cup. For toasty nutty notes; optional but recommended for texture contrast.
• Topping: 1 1/2 cups coarsely crushed potato chips (plain or ruffled). These form a golden, crunchy crust that everyone loves.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease an 11×7-inch casserole dish with butter or nonstick spray to prevent sticking. A glass or ceramic dish works well for even heat; if using metal, reduce oven time by a couple minutes and check for bubbling edges. Combine Base Ingredients: In a large mixing bowl, add 4 cups cooked diced chicken, 1/2 cup finely chopped celery, and 1 tablespoon grated onion. Stir in 1 cup mayonnaise and 1 (10.75-ounce) can condensed cream of chicken soup until fully incorporated; this creates the creamy matrix that holds everything together. Add Flavor and Texture: Mix in 1 tablespoon lemon juice, 1/2 teaspoon black pepper, 1 cup shredded cheddar cheese, chopped water chestnuts, and 1/2 cup slivered almonds. Fold gently to distribute elements evenly without mashing the chestnuts or celery—look for a homogeneous mixture with visible pieces of veggies and chicken. Season to Taste: Taste a small spoonful and add salt as needed—typically between 1/4 and 1/2 teaspoon depending on your chicken and soup saltiness. If your chicken was salted or the soup is a salty brand, err on the lower side. Adjust lemon or pepper if you like a brighter or spicier profile. Transfer and Top: Spoon the mixture into the prepared 11×7-inch dish and spread it into an even layer. Sprinkle 1 1/2 cups coarsely crushed potato chips evenly across the top to ensure an even crunch after baking. Bake and Rest: Bake at 350 degrees Fahrenheit for 25 minutes, or until the topping is golden and the center is heated through. If you prefer a deeper golden crust, slide under the broiler for 1–2 minutes while watching closely. Let rest for 5 minutes before serving so the filling firms slightly and is easier to scoop.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place portions in an oven-safe dish, cover loosely with foil to prevent over-browning, and warm at 325 degrees Fahrenheit until heated through (about 15–20 minutes). If frozen, thaw overnight in the refrigerator before baking; add fresh potato chips or breadcrumbs just before baking to restore the crisp top. Use glass storage containers for even reheating and clear lids to track freshness.

Ingredient Substitutions

For a lighter feel, swap half the mayonnaise for plain Greek yogurt—expect a tangier result with slightly less fat. If you need this dairy-free, use a dairy-free cheddar-style shreds and skip the almonds or replace with toasted pumpkin seeds. Canned cream of chicken can be replaced with 1 cup homemade white sauce (butter, flour, milk) for control over sodium and texture. For crunch alternatives, crushed Ritz crackers or panko mixed with melted butter create a more traditional gratin finish.

Serving Suggestions

Serve warm with a simple green salad dressed in a lemon vinaigrette to cut richness. This casserole pairs well with steamed green beans, roasted Brussels sprouts, or a side of buttered noodles for a more substantial meal. For a finger-food option at a party, scoop onto toasted baguette slices or into small pastry shells for bite-sized portions. Garnish with fresh parsley or thinly sliced scallions for color and a hint of freshness.

Cultural Background

This style of casserole draws on mid-20th-century American comfort-food traditions where creamy canned soups and crunchy toppings became pantry-driven solutions for quick, communal meals. The idea of warming familiar cold chicken salad echoes those same roots—combining convenience with family-friendly flavors. Regional variations across the U.S. may swap nuts, add grapes or apples for sweetness, or incorporate different cheeses, reflecting local tastes and available ingredients.

Seasonal Adaptations

In summer, lighten the dish with reduced-fat mayo, extra celery, and fresh herbs like dill and tarragon; serve alongside a chilled corn salad. In winter, swap in diced roasted apples and a pinch of nutmeg for a heartier, slightly sweet profile, or add sautéed mushrooms and leeks for an earthier, warming version. Holiday gatherings welcome a double batch—top with herbed panko or toasted pecans for a festive change.

Meal Prep Tips

Assemble the filling up to 24 hours ahead and store covered in the refrigerator. When ready, transfer to the baking dish, top with crushed chips, and bake. If preparing for meal prep lunches, portion into individual oven-safe containers and refrigerate; reheat in a toaster oven or conventional oven for best texture. Label containers with the bake date and use within four days.

There’s comfort in how adaptable this casserole is—simple enough for a busy weeknight, yet homey enough for a family table. Make it your own by adjusting crunch, brightness, and salt levels to suit your household’s taste. Enjoy the ease of a dish that feels right at home in any season.