If you love traditional chicken salad but want something a bit cozier and more comforting, this Baked Chicken Salad is the perfect recipe to try. Warm, creamy, and topped with a crunchy golden finish, it transforms the familiar flavors of chicken salad into a hearty, oven-baked dish. I first made this version on a chilly evening when I wanted something comforting but not too heavy, and it instantly became a household favorite. It’s rich, flavorful, and wonderfully versatile—ideal for family dinners, potlucks, or easy lunches throughout the week.
Why You’ll Love This Recipe
This Baked Chicken Salad offers a totally new way to enjoy a classic favorite. Instead of being served cold, it’s baked until creamy, bubbly, and golden on top. The mixture of tender chicken, creamy dressing, and crunchy toppings delivers the perfect balance of textures. You’ll love how easy it is to assemble, how adaptable it is to your ingredients on hand, and how it works beautifully as a main dish, sandwich filling, or casserole-style side.
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Baked Chicken Salad – A Warm, Creamy & Satisfying Twist on a Classic
- Total Time: 45 mins
- Yield: 6 servings
Description
A hearty and flavorful baked chicken salad made with tender seasoned chicken, fresh vegetables, and a creamy dressing, baked until warm and bubbly.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 1 cup celery, chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup slivered almonds (optional)
- 1/2 cup onions, finely chopped
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup crushed buttery crackers (for topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- In a large bowl, combine cooked chicken, celery, onions, mayonnaise, sour cream, lemon juice, salt, and black pepper. Mix well.
- Fold in the shredded cheddar cheese and almonds if using.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix crushed crackers with melted butter and sprinkle over the top.
- Bake for 25–30 minutes, or until hot and lightly golden on top.
- Let cool for a few minutes before serving.
Notes
- Great served over lettuce, rice, or pasta.
- You may substitute Greek yogurt for sour cream for a lighter version.
- Add chopped cooked bacon for extra flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked chicken – Shredded or diced chicken works perfectly; rotisserie chicken is a great shortcut.
Mayonnaise – The creamy base that keeps the salad moist during baking.
Sour cream – Adds tang and helps balance the richness.
Celery – Adds texture and classic chicken salad crunch.
Onion – Provides savory depth and enhances the warm flavors.
Cheddar cheese – Melts beautifully and creates a creamy, flavorful binder.
Lemon juice – Brightens the mixture and balances the creaminess.
Salt and black pepper – Essential for seasoning the chicken salad.
Garlic powder – Adds warm, savory flavor to the baked mixture.
Crushed crackers or breadcrumbs – Create a crunchy topping after baking.
Butter – Helps toast the topping to golden perfection.
Optional mix-ins: Almonds, dried cranberries, cooked bacon, fresh herbs, or diced bell peppers.
Directions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
In a mixing bowl, combine shredded chicken, mayonnaise, sour cream, diced celery, onion, cheddar cheese, lemon juice, garlic powder, salt, and pepper. Stir until well mixed. Taste and adjust seasoning as needed.
Transfer the mixture to the prepared baking dish and spread evenly. In a separate small bowl, mix crushed crackers or breadcrumbs with melted butter until lightly coated. Sprinkle this mixture over the top of the chicken salad.
Bake for 20–25 minutes or until the topping is golden and the filling is hot and bubbly. Let it cool for 5 minutes before serving. This dish works beautifully on its own, spooned over rice, served with crackers, or stuffed into warm rolls.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people. Preparation takes about 10 minutes, and baking takes 25 minutes. Total time: approximately 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F (165°C) for 10–12 minutes or microwave individual portions for 1–2 minutes. Avoid freezing due to the mayonnaise base, which may separate when thawed.
Variations and Customizations
Cranberry Almond Chicken Salad Bake – Add dried cranberries and sliced almonds for sweetness and crunch.
Buffalo Chicken Salad Bake – Stir in buffalo sauce and top with blue cheese for a tangy twist.
Ranch Chicken Bake – Add ranch seasoning to the mixture and use crushed ranch crackers on top.
Cheesy Broccoli Bake – Add steamed broccoli florets for extra veggies and richness.
Mexican Chicken Salad Bake – Add taco seasoning, corn, and black beans; top with pepper jack cheese.
Low-Carb Version – Omit the cracker topping and use a sprinkle of parmesan instead.
Apple & Walnut Chicken Bake – Add diced apples and toasted walnuts for a fall-inspired version.
Herby Lemon Chicken Bake – Add fresh dill, parsley, or thyme for brightness.
Bacon Lover’s Edition – Fold in crisp bacon pieces and top with extra cheese.
Creamy Poppyseed Chicken Bake – Add poppyseeds and a touch of honey for a sweet-savory option.
FAQs
Can I use canned chicken?
Yes, canned chicken works well—just drain it thoroughly.
Can I assemble it ahead of time?
Absolutely—assemble up to 24 hours in advance and bake when ready.
Can I use Greek yogurt instead of sour cream?
Yes, it gives a lighter, tangier finish.
Will the celery stay crunchy?
Yes, even after baking, it retains pleasant texture.
Can I turn this into sandwiches?
Yes—it makes warm, delicious chicken salad sliders.
Can I add pasta?
You can fold in cooked pasta to turn it into a full baked casserole.
What cheese works best?
Cheddar melts beautifully, but mozzarella, Monterey Jack, or Swiss also work.
Can I make it spicy?
Add cayenne, jalapeños, or hot sauce to taste.
Does it need the topping?
No, but the buttery crunch elevates the dish significantly.
Can I use leftover roast chicken?
Yes, this recipe is perfect for using leftovers.
Conclusion
This Baked Chicken Salad is a comforting, creamy twist on a classic that transforms everyday ingredients into a warm, satisfying dish. Whether served as a cozy weeknight dinner, a potluck favorite, or a unique sandwich filling, it’s versatile, delicious, and incredibly easy to prepare. Once you try this baked version, you may never go back to the chilled kind—it’s rich, hearty, and sure to become a repeat recipe in your home.
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