This casserole is a twist on classic chicken salad, turned into a warm and comforting dish with a delightful crunch!
Ingredients
- 3 cups cooked chicken, shredded or chopped
- 1 cup sharp cheddar cheese, grated
- 1 cup potato chips, slightly crushed
- 1 1/4 cups mayonnaise
- 1 cup celery, finely chopped
- 1/4 cup cooked and crumbled bacon (optional)
- 1 tablespoon dry ranch dressing mix
- 1/2 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, grated cheddar cheese, crushed potato chips, mayonnaise, chopped celery, cooked bacon (if using), ranch dressing mix, lemon juice, Worcestershire sauce, and onion powder. Season with salt and pepper to taste.
- Mix everything well until evenly combined.
- Transfer the mixture to the prepared baking dish.
- Bake for 30 minutes, or until the top is golden brown and bubbly.
- Let the casserole cool slightly before serving.
Tips:
- For a richer flavor, use leftover rotisserie chicken instead of cooked chicken breasts.
- Want to add a bit of spice? Include a diced jalapeno pepper or a pinch of cayenne pepper to the mix.
- You can substitute crushed Ritz crackers or Panko breadcrumbs for the potato chips if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and easy casserole!
