Hot Chicken Salad Skillet Casserole Recipe

If chicken salad and a cozy casserole had a delicious, slightly chaotic family reunion, this would be the dish they’d
bring: Hot Chicken Salad Skillet Casserole. It’s creamy, cheesy, crunchy on top, and unapologetically
retro in the best waylike a vintage Pyrex dish wearing cool sneakers.

This recipe takes the classic cold chicken salad vibe (chicken + mayo + crunch) and sends it to the oven in an
oven-safe skillet so it turns bubbly and golden. The topping? You get optionscrushed potato chips for
maximum nostalgia, buttery crackers for a more “Sunday potluck” crunch, or even panko if you’re feeling modern and
slightly judgmental of chips (no worries, we forgive you).

The best part: it’s an efficient way to use rotisserie chicken or leftovers, it feeds a crowd, and it somehow tastes
like you tried harder than you did. Let’s cook.

Why This Skillet Casserole Works

A lot of casseroles are basically “stir + bake + hope.” This one is more like “stir + bake + absolutely win.”
Here’s why it hits:

• Moist heat + creamy base: Mayo and dairy create a rich, velvety texture when baked gently.
• Built-in crunch contrast: Chicken salad loves crunch; a crispy topping seals the deal.
• Skillet advantage: Cast iron holds heat well, encourages browning, and goes from stovetop to oven like a champ.
• Flexible flavor dial: Keep it mild, or make it “hot” with hot sauce, cayenne, and pepper Jack.

Ingredients

This is a “pantry-friendly” recipe, but a few ingredients do the heavy lifting. Measurements below serve about
6 to 8 (depending on whether people mysteriously “taste test” half the skillet).

For the hot chicken salad base

• 3 to 4 cups cooked chicken, chopped or shredded (rotisserie chicken is perfect)
• 1 cup mayonnaise (full-fat makes the creamiest bake)
• 1/2 cup sour cream (or plain Greek yogurt for a tangier version)
• 1 1/2 cups shredded sharp cheddar (divide: most inside, some on top)
• 1 cup celery, finely chopped
• 1/3 cup onion, finely chopped (or 2 to 3 sliced green onions)
• 1 tablespoon lemon juice (brightens everything)
• 1 teaspoon Worcestershire sauce (optional, but adds savory depth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup sliced almonds, toasted (optional but classic)
• 1/2 cup chopped water chestnuts, drained (optional, extra crunch)
• 1 cup chopped mushrooms, sautéed (optional, very “retro casserole”)

To make it “hot” (choose your spice vibe)

• 1 to 2 tablespoons hot sauce (start smallthis isn’t a dare)
• 1/4 to 1/2 teaspoon cayenne or red pepper flakes
• 1/2 cup diced jalapeños (fresh or pickled)
• Swap in pepper Jack for some of the cheddar

For the crunchy topping (pick one)

• Option A (classic): 2 to 3 cups crushed potato chips
• Option B (buttery): 1 1/2 cups crushed buttery crackers + 3 tablespoons melted butter
• Option C (pantry): 1 1/2 cups panko + 2 tablespoons melted butter

Equipment

• 10- to 12-inch oven-safe skillet (cast iron is ideal)
• Mixing bowl (unless you mix right in the skilletmore on that in a second)
• Spatula or wooden spoon
• Measuring cups/spoons

Step-by-Step: Hot Chicken Salad Skillet Casserole

1) Preheat and prep

Preheat your oven to 350°F. Lightly grease your skillet if it’s not well-seasoned, or just give it a quick
swipe of oil or cooking spray.

2) (Optional but recommended) Sauté the crunchy veg

If you want the celery and onion to soften just a bitand mellow out the “raw onion announcement” that can happen in baked dishes
sauté them for 3 to 5 minutes over medium heat with a teaspoon of oil. This is especially helpful if your onion is
strong enough to make you cry and reconsider your life choices.

If you’re adding mushrooms, sauté them now too until they release moisture and turn golden. Let everything cool for a minute.

3) Mix the creamy base

In a bowl (or right in the skillet if it’s cooled slightly), stir together:
mayo, sour cream, lemon juice, Worcestershire (if using), salt, pepper, and any “hot” ingredients you want (hot sauce, cayenne, etc.).

4) Add chicken and mix-ins

Fold in the cooked chicken, celery/onion (sautéed or raw), and add-ins like toasted almonds and water chestnuts.
Stir in about 1 cup of the shredded cheddar, saving the rest for the top.

5) Smooth, sprinkle, and crown it with crunch

Spread the mixture evenly in the skillet. Sprinkle the remaining cheddar over the top. Finish with your topping of choice:
crushed chips, buttery crackers, or panko.

6) Bake until bubbly and golden

Bake uncovered for 25 to 35 minutes, until hot and bubbly around the edges and the top is lightly browned.
If you want extra browning, broil for 1 to 2 minutes at the endjust don’t walk away and start scrolling.
Broilers don’t forgive. They only burn.

7) Rest, then serve

Let the casserole rest for 10 minutes before scooping. This helps it set so you get creamy spoonfuls instead of
“delicious lava.”

How to Serve It (Dinner, Dip, or Potluck Legend)

• As a casserole dinner: Serve with a green salad, roasted broccoli, or green beans.
• As a party dip: Scoop with crackers, toasted baguette slices, or sturdy tortilla chips.
• As a sandwich situation: Spoon onto toasted buns and add pickles (trust mepickle people get it).
• Over rice or egg noodles: For a comfort-food “bowl” moment.
• In lettuce cups: If you want crunch and freshnessplus plausible deniability that this is “light.”

Flavor Variations (So It Never Gets Boring)

Buffalo hot chicken salad skillet casserole

Add 2 to 4 tablespoons hot sauce and swap some cheddar for blue cheese crumbles or a cheddar blend.
Add a little garlic powder and top with crushed kettle chips for extra crunch.

Ranch & bacon version

Stir in 1 tablespoon ranch seasoning and 1/2 cup crumbled cooked bacon.
This one tastes like it should have its own fan club.

Veggie-boosted version

Add sautéed bell peppers, spinach (wilted and squeezed dry), or finely chopped broccoli stems.
The casserole will still be creamy and indulgentyou’ll just be able to make eye contact with vegetables again.

Extra-cheesy version

Use a blend: sharp cheddar + mozzarella for melt + a little Parmesan for salty edge. Add a pinch of smoked paprika.

Make-Ahead, Storage, and Reheating

Make-ahead

Assemble the casserole mixture up to 24 hours in advance and keep it covered in the fridge.
Wait to add the crunchy topping until right before baking so it stays crisp.

Leftovers

Store leftovers in an airtight container for 3 to 4 days. The topping will soften (still tasty),
but you can revive it in the oven or air fryer.

Reheating

• Oven: 350°F for 10 to 15 minutes until warmed through (best for keeping texture).
• Microwave: Quick, but the topping will go softstill delicious, just less crunchy.
• Air fryer: Great for single portionscrisp top, warm center.

Troubleshooting (Because Casseroles Have Opinions)

“Mine looks a little oily.”

Some cheese and mayo separation can happen if the oven runs hot or the casserole bakes too long.
Next time: use full-fat mayo, avoid overbaking, and let it rest before serving. Stirring in a bit of sour cream also helps
keep the texture creamy.

“It’s too thick.”

Add 2 to 4 tablespoons of milk or chicken broth to loosen the mixture before bakingespecially if your chicken is very dry
or extra finely shredded.

“I want more flavor.”

Add a touch more lemon juice, a pinch of garlic powder, a little Worcestershire, or a spoon of Dijon mustard.
Salt matters tootaste the mixture before baking (yes, it’s safe; it’s already cooked chicken).

FAQ

Can I use canned chicken?

You can, especially for a quick pantry dinner. Drain it well and break it up. Rotisserie chicken will taste fresher,
but canned chicken still gets the job done on a busy night.

Is mayo safe to bake?

Yep. Mayo is an emulsion (oil + egg + acid). In baking, it turns creamy and rich, especially when combined with cheese and sour cream.
Using full-fat mayo helps with texture.

Do I have to use a skillet?

Not at all. You can bake this in a casserole dish. But the skillet is great for browning, easy serving, and fewer dishes.

What’s the best topping?

If you grew up around potlucks: potato chips. If you like buttery crunch: crackers + butter.
If you’re feeling fancy: panko + Parmesan.

Approximate Nutrition Notes (Per Serving)

This will vary by brand and add-ins, but generally you’re looking at a protein-forward comfort meal. Using rotisserie chicken,
reduced-fat dairy, or Greek yogurt can lighten it a bit. Adding vegetables boosts fiber and volume without changing the vibe.
(The vibe remains: “I deserve nice things.”)

Kitchen Experiences & Real-Life Stories (About )

Hot Chicken Salad Skillet Casserole has a funny way of showing up in people’s lives at the exact moment they need an
easy win. It’s the kind of dish that gets requested after someone tries it once, mostly because it tastes like it took
all afternoonbut secretly it’s just smart assembly and a good bake.

In many homes, this casserole becomes a “bridge recipe.” You know the ones: a meal that connects picky eaters to the
broader universe of flavors. The chicken is familiar, the cheese is reassuring, and the crunch on top feels like a reward.
Even folks who claim they “don’t do casseroles” tend to soften the moment they hear the words “crushed potato chips.”
Suddenly they’re leaning in like you’re sharing classified information.

It’s also a potluck hero because it travels well and doesn’t require fancy last-minute steps. You can assemble it earlier,
stash it in the fridge, and bake it when you arriveor bake it at home and keep it warm. Either way, the smell alone
attracts people who were “just going to grab a plate and mingle.” Next thing you know, someone is standing by the skillet
saying, “Okay but what IS in this?” like they’re interviewing you for a food documentary.

Families often develop their own house version. One household swears by chopped water chestnuts because they love that
crisp bite. Another insists on toasted almonds because it makes the whole thing taste “grown-up,” even though it’s still
being eaten with a spoon and zero shame. Some people add mushrooms for extra savoriness; others avoid them like they’re
tiny sponges of betrayal. And the heat level? That’s a personality test. Mild versions are comfortingly classic; spicy
versions turn it into game-day food with a little swagger.

Leftovers have their own charm. The topping softens overnight, but the flavor deepens, and reheated portions become a
cozy lunch that feels like a reward for surviving your inbox. If you reheat it in the oven or air fryer, you get the
crunch backlike resurrecting the casserole’s best feature. People also repurpose leftovers in ways that feel borderline
genius: tucked into a toasted roll with pickles, spooned into lettuce cups for a crisp contrast, or piled over rice for a
“bowl dinner” that tastes far more intentional than it is.

The big experience takeaway: this recipe is adaptable, forgiving, and weirdly comforting. It’s retro without feeling outdated,
and it hits that sweet spot between “weeknight easy” and “company worthy.” When dinner needs to be warm, filling, and
genuinely enjoyable, this skillet casserole shows up like a friend who brings snacks and doesn’t ask you to explain yourself.

Conclusion

If you’re looking for a dinner that’s fast, cozy, crowd-friendly, and delightfully crunchy, Hot Chicken Salad Skillet Casserole
deserves a spot in your rotation. Make it mild for family night, spice it up for game day, or bake it for a potluck and watch people
hover near the skillet like it’s the main event. It’s comfort food with personalityand honestly, we all need more of that.