Baked Chicken Salad

Jump to comments

A Delicious Retro Chicken Casserole With a Buttery Cracker Topping

Baked Chicken Salad is a delicious old-fashioned chicken casserole made with tender cooked chicken, creamy cream of chicken soup, savory onions, crunchy celery, potato chips, and slivered almonds. Everything is layered in a baking dish and finished with buttery Ritz crackers and Parmesan cheese before being baked until golden and bubbly.

This is one of those wonderful vintage recipes that reminds me of something you would find on the dinner table in the 1960s or 1970s. It’s comforting, creamy, a little crunchy, and made with simple grocery store ingredients.

It’s also an excellent make-ahead dinner for busy families, holiday gatherings, Sunday suppers, or anytime you want to bring someone a homemade meal.

A Special Recipe From My Mother-in-Law Rose

This recipe is especially meaningful to me because it came from my late mother-in-law, Rose, who was an absolutely wonderful cook.

When Rose was in hospice, she gave me one of the most treasured gifts I could have received: her cookbook.

It wasn’t a fancy published cookbook. It was a binder filled with her personal recipes, along with recipes she had clipped, collected, and saved throughout her life.

If you’ve ever inherited a family recipe collection like this, you know how special it is. These aren’t just instructions for making dinner. They’re little pieces of someone’s life, memories, and family traditions.

I’ve been slowly making recipes from Rose’s collection and sharing them with all of you because I think these old-fashioned dishes deserve to be remembered.

This Baked Chicken Salad was one of those recipes that caught my attention immediately.

And I have to admit, I wasn’t entirely sure what to think when I first saw the name.

Wait a Minute. Hot Chicken Salad?

When I first read the words “Baked Chicken Salad,” all I could picture was a bowl of traditional chicken salad with mayonnaise being heated in the oven.

And I’m sorry, but hot mayonnaise wasn’t exactly making me excited for dinner.

But when I started reading Rose’s recipe, I realized this was something completely different.

There wasn’t even mayonnaise in the ingredient list.

Instead, the recipe had cooked chicken, cream of chicken soup, dried onions, lemon juice, celery, potato chips, almonds, and a buttery cracker topping.

Now I was interested.

It reminded me of one of those wonderful old-fashioned casseroles that people used to serve at family gatherings, church dinners, and neighborhood potlucks.

After making it, I understood exactly why Rose had kept this recipe.

The flavors and textures are fantastic, and it’s the kind of comfort food that makes you want to go back for another helping.

How to Make Baked Chicken Salad

Step One: Prepare the Chicken Filling

Start with three cups of cooked, cubed chicken breast.

For my original recipe, I simmered approximately three chicken breasts in chicken broth until they were fully cooked, then allowed them to cool and cut them into bite-sized cubes.

You can prepare your chicken using another cooking method if you prefer. The important thing is that the chicken is completely cooked before it goes into the casserole.

Add the chicken to a large mixing bowl.

Stir in the cream of chicken soup, dried minced onions, lemon juice, paprika, black pepper, and dried parsley.

Use one and a half cans of soup if you prefer a thicker filling, or two cans for a creamier consistency.

Mix everything thoroughly so the chicken is evenly coated.

Step Two: Refrigerate the Chicken Mixture

Cover the bowl or transfer the chicken mixture to a food-safe storage container.

Place it in the refrigerator overnight.

Rose’s original recipe recommends letting the filling sit overnight so the flavors of the dried onions, lemon juice, seasonings, and cream of chicken soup have time to blend.

When I first made this recipe, I only let it sit in the refrigerator for approximately four to six hours.

It was still absolutely delicious.

However, I can understand why Rose suggested the overnight method, especially since it’s so convenient to have the main filling prepared before you’re ready to bake.

Keep the mixture refrigerated at 40°F or below until you’re ready to assemble the casserole.

Step Three: Prepare the Potato Chip Base

When you’re ready to bake the casserole, preheat your oven to 450°F.

Crush enough plain, thin potato chips to make approximately four cups.

You don’t want to crush them into a fine powder, but you also don’t want huge pieces that will be difficult to cut through when serving.

I like having a mixture of small and medium-sized pieces because it gives the base some texture.

In a mixing bowl, combine the crushed potato chips, slivered almonds, and finely diced celery.

Melt half a cup of butter and pour it over the mixture.

Toss everything together until the chips, celery, and almonds are evenly coated.

Spread this mixture across the bottom of a 9-by-13-inch baking dish.

In my original recipe, the potato chip layer was approximately one inch thick.

Don’t worry about getting the thickness exact. You just want a generous, even layer across the bottom of the casserole.

Step Four: Add the Creamy Chicken Filling

Remove the chicken mixture from the refrigerator.

Give it a good stir, then spoon it evenly over the potato chip base.

Use a spatula or large spoon to gently spread the chicken mixture all the way to the edges of the baking dish.

You want an even layer so every serving has both the creamy chicken filling and the crunchy potato chip mixture underneath.

You don’t need to press the filling down firmly.

Just spread it gently over the bottom layer.

Step Five: Make the Buttery Ritz Cracker Topping

Crush 20 Ritz crackers into small pieces.

Melt the remaining two tablespoons of butter and pour it over the cracker crumbs.

Toss until the crackers are evenly coated.

Sprinkle the buttery cracker mixture across the entire surface of the chicken filling.

Add a little additional black pepper and dried parsley if you like.

Finish with a generous sprinkle of grated Parmesan cheese.

You don’t need to measure the Parmesan exactly. Add as much or as little as you enjoy.

The combination of Ritz crackers, melted butter, and Parmesan gives this casserole a delicious golden topping.

Step Six: Bake Until Golden and Bubbly

Place the assembled casserole in your preheated 450°F oven.

Bake for approximately 30 minutes, or until the casserole is bubbling and the cracker topping is golden brown.

This is a relatively hot oven, so I recommend checking the casserole as it bakes.

Every oven is a little different, and the cracker topping can brown quickly.

Since the chicken is already cooked, the goal is to heat the casserole thoroughly and bring all the flavors and textures together.

Use a food thermometer to confirm the center reaches 165°F before serving, especially because the chicken mixture has been refrigerated.

If the topping begins browning too quickly, loosely cover the casserole with foil while it finishes heating.

Step Seven: Let the Casserole Rest and Serve

Carefully remove the casserole from the oven.

Allow it to rest for approximately five to ten minutes before serving.

This gives the bubbling filling a little time to settle and makes it easier to scoop portions from the baking dish.

Serve warm with dinner rolls, fruit salad, fruit cocktail, or Jell-O for a wonderful old-fashioned dinner.

This is the kind of meal Rose would have loved.

Why the Potato Chip Base Works So Well

I think the potato chip base is one of the most interesting parts of this recipe.

Most casseroles have some kind of rice, pasta, or potato layer underneath the filling.

This one uses crushed potato chips.

At first, I wasn’t sure what to expect, but after baking the casserole, I understood why the recipe was written this way.

The potato chips add savory flavor and texture, while the butter helps them create a rich base underneath the creamy chicken.

The slivered almonds add another layer of crunch, and the finely diced celery gives the dish a little freshness.

As the casserole bakes, the celery softens slightly without disappearing completely.

It’s a really interesting combination of textures, and I wouldn’t recommend skipping the potato chips if you want to make the recipe the way Rose intended.

The mixture won’t stay as crisp as dry potato chips because it sits underneath a creamy filling, but it creates a delicious, savory layer that’s different from a traditional casserole crust.

Ingredient Substitutions and Variations

Can You Use Rotisserie Chicken?

Yes! Rotisserie chicken is a convenient shortcut for this recipe.

You need approximately three cups of cooked, cubed chicken.

You can remove the meat from a store-bought rotisserie chicken and cut it into bite-sized pieces.

I recommend using mostly white meat if you want the finished casserole to be closest to my original version, but a mixture of white and dark meat can also work.

Be mindful of the seasoning and salt already present in the chicken, since the soup, chips, crackers, and Parmesan also contain sodium.

Can You Use Chicken Thighs?

Cooked, boneless chicken thighs are another option.

Dark meat has a slightly richer flavor and may stay moist during reheating.

I haven’t tested this exact variation, but it is a reasonable substitute for cooked chicken breast.

Can You Use a Different Cream Soup?

Cream of mushroom or cream of celery soup may work if you don’t have cream of chicken.

Both would change the flavor of the casserole, especially cream of mushroom.

Because this recipe came from Rose, I personally prefer making it with cream of chicken soup as written.

Can You Leave Out the Almonds?

Absolutely.

The slivered almonds add wonderful flavor and texture, but you can omit them if someone has a nut allergy or simply doesn’t enjoy almonds.

If you’re cooking for someone with a nut allergy, also check packaged ingredient labels and consider cross-contact during preparation.

Can You Use Fresh Onion Instead of Dried Minced Onion?

You could experiment with finely diced fresh onion, but I recommend using the dried minced onion in Rose’s original recipe.

The dried onions soften in the creamy chicken mixture while it rests in the refrigerator and add flavor without introducing as much moisture as raw onion.

If you use fresh onions, cooking them first would help soften their texture and mellow the flavor.

Can You Use Different Potato Chips?

I made this recipe with plain Lay’s potato chips, and I love how the thin chips work in the base.

You could try another brand of plain thin potato chips, but I would avoid heavily seasoned varieties because they may overpower the other flavors.

Thick kettle-cooked chips may create a different texture, so I recommend sticking with thinner chips for the most similar results.

Can You Use Another Cracker for the Topping?

Ritz crackers are my favorite for this recipe because they have a delicious buttery flavor.

Another buttery round cracker would be a reasonable substitute.

If you’re using something different, keep in mind that the amount of salt and fat may vary.

Can You Add Cheese to the Chicken Filling?

You could experiment with shredded cheddar or another mild cheese, but the original recipe doesn’t call for it.

Personally, I think the cream of chicken soup already creates a wonderfully creamy filling, and the Parmesan topping provides enough additional cheese flavor.

If you’re making Rose’s recipe for the first time, I recommend trying it as written before changing too many ingredients.

How to Make Baked Chicken Salad Ahead of Time

This is one of the most convenient things about this recipe.

In fact, Rose specifically recommended preparing the chicken filling the day before baking.

You can cook and cube the chicken, mix it with the cream of chicken soup, dried onion, lemon juice, and seasonings, and refrigerate it overnight.

Then, when you’re ready for dinner, all you need to do is prepare the potato chip base, add the filling, and finish with the buttery Ritz cracker topping.

I recommend waiting until you’re ready to bake before assembling the chip and cracker layers.

This helps preserve as much texture as possible.

If you’re making this for a family holiday gathering, you can prepare the filling the day before and have everything else measured out.

Then you’ll only have a few minutes of assembly before the casserole goes into the oven.

Can You Assemble the Entire Casserole the Night Before?

You could assemble the casserole in advance, but I don’t recommend it if you want the best texture.

The crushed potato chips and Ritz crackers will begin absorbing moisture from the creamy chicken filling while sitting in the refrigerator.

For the best results, prepare the filling ahead and assemble the complete casserole just before baking.

Can You Freeze Baked Chicken Salad?

I haven’t tested freezing this completed casserole, and I don’t think it would be my first choice for a freezer meal.

Cream-based soups can sometimes separate or change texture after freezing and thawing, and the potato chip and cracker layers are likely to lose some of their crunch.

For the best results, I recommend following Rose’s make-ahead instructions and preparing the filling the day before.

If you decide to freeze portions, cool and freeze them promptly in airtight freezer-safe containers. Thaw in the refrigerator and reheat until the center reaches 165°F.

How to Store and Reheat Leftovers

If you have leftover Baked Chicken Salad, transfer it to a shallow, airtight container and refrigerate promptly.

Use refrigerated leftovers within three to four days.

Reheating in the Oven

Place leftover portions in an oven-safe baking dish.

Cover loosely with foil and reheat at approximately 325°F to 350°F until hot throughout.

Remove the foil toward the end if you’d like the topping to regain a little crispness.

If the casserole seems dry, you can add a small spoonful of cream of chicken soup or chicken broth around the edges before reheating.

Reheating in the Microwave

For individual portions, place the casserole in a microwave-safe dish.

Heat in intervals until the center reaches 165°F.

The potato chip and cracker layers will soften somewhat in the microwave, but the casserole will still have wonderful flavor.

Frequently Asked Questions About Baked Chicken Salad

Why Is It Called Baked Chicken Salad?

This is an old-fashioned casserole-style version of chicken salad.

Instead of being served cold with mayonnaise, the cooked chicken is mixed with cream of chicken soup and seasonings, layered over a crunchy potato chip base, and baked with a buttery cracker topping.

Does Baked Chicken Salad Have Mayonnaise?

No. Rose’s recipe uses cream of chicken soup instead of mayonnaise.

That gives the dish a creamy casserole consistency rather than the texture of traditional cold chicken salad.

Can I Make Baked Chicken Salad the Day Before?

You can make the chicken and soup filling the day before.

I recommend waiting until you’re ready to bake before adding the potato chip base and buttery cracker topping so they retain their texture.

What Kind of Potato Chips Should I Use?

I use plain, thin Lay’s potato chips.

You’ll need approximately four cups of crushed chips, or enough to create a generous layer across the bottom of the baking dish.

Can I Leave Out the Almonds?

Yes. The almonds add a wonderful nutty crunch, but the casserole is still delicious without them.

For nut allergies, omit the almonds and check the other packaged ingredients for allergen warnings.

Is This Recipe Good for Bringing to Someone?

Absolutely.

This is one of those comforting meals I love making for someone who has recently had a baby, experienced a loss, or is recovering from an illness.

You can prepare the chicken mixture ahead and provide the other ingredients separately, along with baking instructions, or deliver the fully cooked casserole and instructions for reheating safely.

Can I Double This Recipe?

Yes. For a larger crowd, you can double the ingredients and prepare two separate 9-by-13-inch casserole dishes.

I recommend baking the casseroles separately or allowing additional time if your oven is holding both pans.

Make sure the centers reach 165°F before serving.

How Long Does Baked Chicken Salad Last in the Refrigerator?

Store leftovers promptly in covered containers and use them within three to four days.

Can I Use Less Butter?

You could reduce the butter slightly, but keep in mind that the butter is part of what gives the potato chip base and Ritz cracker topping their richness.

I recommend making Rose’s version as written the first time and adjusting it to your preference in later batches.

What to Serve With Baked Chicken Salad

I love serving this casserole the same way Rose recommended in her original recipe.

It’s a wonderfully nostalgic meal that reminds me of the kind of food people served at family dinners and church gatherings years ago.

Warm Dinner Rolls

A basket of warm, buttery dinner rolls is a perfect accompaniment.

You can use homemade rolls or simply warm up your favorite store-bought dinner rolls.

I love having something soft and warm on the plate alongside the creamy chicken casserole.

Fruit Cocktail or Fruit Salad

Rose recommended serving this dish with fruit, and I have to say that I love the combination.

The fruit adds a refreshing, sweet contrast to the rich, savory casserole.

It also gives the meal that wonderful old-fashioned supper club or family dinner feeling.

Jell-O Salad

If you really want to lean into the nostalgic theme, serve this with a classic Jell-O salad.

There’s something so charming about a creamy chicken casserole, a warm dinner roll, and a little dish of colorful Jell-O on the side.

It’s like stepping back into a 1960s dinner party.

More Retro Recipes From My Kitchen

If you enjoy old-fashioned recipes like this one, I have a few other family favorites you might love.

Rose’s Secret Ingredient Hamburgers

This is another wonderful recipe from my late mother-in-law Rose.

Her Secret Ingredient Hamburgers are simple, delicious, and made with the kind of practical cooking techniques that make these older family recipes so special.

Retro Chicken Spread

My Retro Chicken Spread is another delicious old-fashioned recipe that’s great for parties, lunches, and casual gatherings.

It’s especially useful when you need something that can be prepared ahead and served with crackers or bread.

A Family Recipe Worth Keeping

One of my favorite things about sharing recipes is being able to bring old family favorites back into the kitchen.

Rose’s recipe binder is something I’ll always treasure, and every time I make one of her recipes, I feel like I’m preserving a little piece of her life.

I hope you’ll give this Baked Chicken Salad a try, even if the name sounds a little unusual at first.

It’s creamy, crunchy, comforting, and filled with all the things that make a good old-fashioned casserole so delicious.

And if you serve it with warm dinner rolls and fruit cocktail, you’ll be enjoying it exactly the way Rose intended.