If you’re craving a dish that combines a satisfying crunch, creamy textures, and a touch of spicy kick, look no further than this delightful Crispy Hot Chicken Salad Casserole Recipe. It’s a comforting, crowd-pleasing meal that blends tender chicken, zesty hot sauce, and a crunchy cornflake topping all baked to golden perfection. Perfect for family dinners or potlucks, this recipe brings together bold flavors and varied textures you’ll want on repeat.
Ingredients You’ll Need
Gathering simple, everyday ingredients is key to making this casserole a standout. Each component adds its own magic, whether it’s the creamy mayonnaise, the sharp cheddar cheese, or the crispy cornflake topping that makes this Crispy Hot Chicken Salad Casserole Recipe truly shine.
- 4 cups cooked chicken, cubed: Tender, protein-packed base that soaks up the creamy sauce perfectly.
- 1 cup celery, finely chopped: Adds a fresh, crisp crunch to contrast the creamy filling.
- 1 small red onion, minced: Brings a subtle sharpness and depth of flavor.
- 1 ½ cups mayonnaise: Provides richness and a velvety texture.
- ½ cup sour cream: Adds tanginess and balances the heat.
- 2 cups cheddar cheese, shredded: Melts beautifully, giving that ooey-gooey cheese pull we all love.
- 2 tablespoons hot sauce: Delivers the spicy kick that makes this dish exciting.
- 1 tablespoon lemon juice: Brightens the flavor with a splash of acidity.
- 1 teaspoon salt: Enhances all the other flavors.
- ½ teaspoon black pepper: Adds a gentle warmth.
- 2 cups crushed cornflakes: Creates a crispy, golden crust on top.
- 4 tablespoons butter, melted: Helps the topping brown beautifully and adds a buttery richness.
How to Make Crispy Hot Chicken Salad Casserole Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 350°F (175°C). This ensures your casserole cooks evenly and that the topping crisps up just right.
Step 2: Mix the Chicken Filling
In a large bowl, combine the cubed chicken, finely chopped celery, minced red onion, mayonnaise, sour cream, shredded cheddar cheese, hot sauce, lemon juice, salt, and black pepper. Gently mix everything until the ingredients are well coated with the creamy sauce. This mix delivers a delicious balance of creaminess and spice that’s central to the Crispy Hot Chicken Salad Casserole Recipe.
Step 3: Prepare the Casserole Dish
Lightly grease a 9×13-inch casserole dish. This prevents sticking and means your casserole will slide out easily when it’s done.
Step 4: Spread the Chicken Mixture
Evenly spread the chicken mixture into the prepared casserole dish. Distribute it in a smooth, uniform layer to ensure every bite gets that cheesy, spicy goodness.
Step 5: Add the Crispy Topping
In a separate small bowl, mix the crushed cornflakes with the melted butter. Sprinkle this mixture evenly over the top of your chicken filling. This topping is what earns the dish its famed crispiness.
Step 6: Bake Until Golden and Bubbly
Bake the casserole uncovered for 30 to 35 minutes. You’ll know it’s ready when you see bubbling edges and a golden brown topping that’s irresistibly crunchy.
Step 7: Let It Rest Before Serving
Once out of the oven, let the casserole rest for 5 minutes. This allows everything to set a bit so it’s easier to serve and the flavors can meld perfectly.
How to Serve Crispy Hot Chicken Salad Casserole Recipe
Garnishes
Elevate your serving by adding fresh chopped parsley or chives on top. A dollop of sour cream or a few extra drizzles of hot sauce can make each bite even more exciting and visually appealing.
Side Dishes
This casserole pairs beautifully with lighter sides like a crisp green salad, steamed vegetables, or even a simple cucumber salad to offset the richness and spice.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for personalized portions. You could also scoop it onto toasted baguette slices for a party appetizer that impresses every guest.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Hot Chicken Salad Casserole Recipe in an airtight container in the refrigerator. It will keep well for about 3 to 4 days, making it a fantastic make-ahead option for busy weeks.
Freezing
If you want to freeze the casserole, assemble it but skip baking. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as usual.
Reheating
To reheat leftovers, warm the casserole in a 350°F (175°C) oven until heated through, about 20 minutes. This helps bring back that crusty topping better than a microwave.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully and saves you time. Just be sure to cube it into bite-sized pieces for the best texture.
How spicy is this casserole?
The hot sauce adds a pleasant level of heat, but it’s not overpowering. You can always adjust the amount to suit your spice tolerance.
Is there a substitute for cornflakes in the topping?
If you don’t have cornflakes, crushed crackers or panko breadcrumbs can create a similar crunchy topping.
Can I make this casserole gluten-free?
Yes! Just make sure your cornflakes or substitute are gluten-free, and keep an eye on any processed ingredients.
What other cheeses could I use?
Cheddar is classic here, but sharp Monterey Jack or even a smoky gouda would also complement the flavors nicely.
Final Thoughts
This Crispy Hot Chicken Salad Casserole Recipe feels like a warm hug on a plate. It’s easy to prepare, packs a flavor punch, and always leaves everyone asking for seconds. If you want a go-to dish that’s both comforting and exciting, I can’t recommend this one enough. Give it a try and watch it become a favorite in your kitchen too!
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Crispy Hot Chicken Salad Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Crispy Hot Chicken Salad Casserole is a comforting, flavorful dish featuring tender cooked chicken mixed with crunchy celery and red onion, creamy mayonnaise and sour cream, melty cheddar, and a spicy kick from hot sauce. Topped with a buttery crushed cornflake crust, it bakes to bubbling golden perfection, making for an irresistible family-friendly meal.
Ingredients
Chicken Mixture
- 4 cups cooked chicken, cubed
- 1 cup celery, finely chopped
- 1 small red onion, minced
- 1 ½ cups mayonnaise
- ½ cup sour cream
- 2 cups cheddar cheese, shredded
- 2 tablespoons hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping
- 2 cups crushed cornflakes
- 4 tablespoons butter, melted
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the casserole later.
- Mix Chicken Filling: In a large bowl, carefully combine the cooked chicken cubes, finely chopped celery, minced red onion, mayonnaise, sour cream, shredded cheddar cheese, hot sauce, lemon juice, salt, and black pepper. Stir gently to coat all ingredients evenly without breaking the chicken apart.
- Prepare Baking Dish: Lightly grease a 9×13-inch casserole dish with butter or non-stick spray to prevent sticking.
- Assemble Casserole: Spread the prepared chicken mixture evenly into the greased casserole dish, making sure it is level for uniform cooking.
- Prepare Topping: In a small bowl, toss the crushed cornflakes with the melted butter until they are thoroughly coated, which will give a crispy, golden crust.
- Add Topping and Bake: Sprinkle the buttered cornflakes evenly over the chicken mixture. Bake the casserole uncovered in the preheated oven for 30–35 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes to set before serving. This helps the casserole hold its shape and cool slightly for safe eating.
Notes
- Use cooked chicken leftover from a roast or rotisserie for convenience and flavor.
- Adjust the hot sauce amount to suit your preferred spice level.
- For extra crunch, you can add chopped nuts to the topping mixture.
- Serve with a side salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
