Crispy Hot Chicken Salad Casserole is a staple side dish that can be found at almost any picnic, backyard barbeque, or game day gathering, but there aren’t many modifications on the classic form. We enjoy chicken salad just as much as the next person, but we decided it needed to be given new life by transforming it into a casserole!

INGREDIENTS
3 cups cooked, shredded or chopped chicken
1 cup grated sharp cheddar cheese
1 cup slightly crushed potato chips
1 quart mayonnaise
1 cup finely chopped celery
1/4 cup cooked and crumbled bacon
1 tablespoon dry ranch dressing
1 teaspoon lemon juice
1 tsp Worcestershire sauce
a half teaspoon onion powder
to taste, kosher salt and freshly ground pepper
Crispy Chicken Salad Casserole Recipe
Preheat the oven to 350o F and gently butter or spray a square baking dish.
In a large mixing bowl, combine the chicken, cheese, celery, and bacon.
In a small mixing bowl, combine mayonnaise, ranch mix, lemon juice, Worcestershire sauce, and onion powder; season with salt and pepper.
Stir the mayonnaise mixture into the chicken until it is uniformly coated, then move to a prepared baking tray.
Bake for 25-30 minutes, or until the mixture is hot and bubbly and the cheese has melted, in a baking dish topped with crushed potato chips.
Remove from the oven and serve immediately.