Crispy Chicken Salad Casserole
Tired of the same old chicken salad? Elevate your culinary game with this Warm and Crunchy Chicken Salad Bake. It's a delightful twist on the classic, transforming it from a cold side dish into a hot, cheesy, and crunchy main course.
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Servings: 6
Ingredients
- 3 cups of cooked chicken either shredded or chopped
- 1 cup of finely grated sharp cheddar cheese
- 1 cup of lightly crushed potato chips
- 1 1/4 cups of mayonnaise
- 1 cup of finely diced celery
- 1/4 cup of cooked and crumbled bacon
- 1 tablespoon of dry ranch seasoning
- 1/2 tablespoon of lemon juice
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of onion powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preparation: Preheat your oven to 350º F (175º C). Lightly grease a square baking dish with either butter or a non-stick cooking spray.
- Combine Main Ingredients: In a large mixing bowl, combine the chicken, cheddar cheese, celery, and crumbled bacon.
- Prepare the Sauce: In a separate, smaller bowl, whisk together the mayonnaise, ranch seasoning, lemon juice, Worcestershire sauce, and onion powder. Season this mixture with salt and freshly ground black pepper to your liking.
- Mix and Transfer: Stir the sauce into the chicken mixture until thoroughly combined. Transfer this to your pre-greased baking dish.
- Add the Crunch: Sprinkle the crushed potato chips evenly over the top of the mixture in the baking dish.
- Bake and Serve: Place the dish in the preheated oven and bake for 25-30 minutes. You'll know it's done when it's hot, bubbly, and the cheese has fully melted. Serve immediately and enjoy your culinary masterpiece!
