My grandmother brought this to every single gathering for 40 years, and the pan was always licked clean. Only takes 4 ingredients!

This oven baked 4-ingredient hot chicken salad is exactly the kind of casserole that shows up at every church basement potluck and family reunion in the Midwest. My grandmother made a version of this for decades: creamy chicken, a tangy binder, and a crunchy, cheesy topping that always disappeared fast. It’s humble, practical, and built for busy home cooks—using pantry staples and leftover chicken. No extra chopping, no complicated steps, just a cozy, bubbling dish that goes straight from the oven to the table.

Serve this hot chicken salad straight from the baking dish while it’s still bubbly and the potato chip topping is crisp. It pairs well with a simple green salad dressed with a bright vinaigrette, steamed green beans, or roasted broccoli to balance the richness. Buttered dinner rolls or soft bread are great for scooping up the creamy filling, and a tangy pickle or coleslaw on the side adds a nice contrast. For gatherings, keep it on a trivet with a big spoon and let guests help themselves buffet-style.

Servings: 6

4 cups cooked chicken, cut into small cubes (from rotisserie or leftover roasted chicken)

Preheat your oven to 350°F (175°C). Lightly grease a 2 to 2 1/2-quart oval or rectangular glass casserole dish so the creamy filling doesn’t stick.

In a large mixing bowl, combine the cubed cooked chicken and sour cream. Stir until every piece of chicken is well coated and the mixture looks evenly creamy.

Fold in 1 cup of the shredded cheddar cheese and 1 cup of the crushed potato chips. This gives the interior a little texture and cheesy richness without needing extra ingredients.

Taste the mixture and, if your chicken was not already seasoned, add a small pinch of salt and pepper if desired (optional and not required for the recipe to work). Spread the creamy chicken mixture evenly into the prepared casserole dish, smoothing the top with a spatula or the back of a spoon.

In a small bowl, combine the remaining 2 cups of crushed potato chips with the remaining 1 cup of shredded cheddar cheese. Toss gently with your hands or a spoon so the cheese is evenly distributed among the chips.

Sprinkle this potato chip and cheese mixture evenly over the top of the chicken layer, covering it completely. This will bake into a golden, crunchy, cheesy crust.

Place the casserole on the middle rack of the preheated oven and bake for 25–30 minutes, or until the edges are bubbling, the cheese is fully melted, and the potato chips on top are golden brown.

Let the hot chicken salad rest for about 5–10 minutes before serving. This brief cooling time helps the creamy filling set slightly so it scoops cleanly while still staying luscious. Serve warm, straight from the dish.

You can adapt this four-ingredient base to suit your family and what you have on hand, but the core idea remains: creamy chicken under a crunchy, cheesy topping. For a slightly lighter version, replace part of the sour cream with plain Greek yogurt, keeping at least half sour cream for best texture. If you prefer a looser, saucier interior, stir in a splash of chicken broth or a spoonful of mayonnaise with the sour cream. To change the flavor profile, use smoked cheddar or a blend of cheeses, or swap the plain potato chips for kettle-cooked, lightly salted, or even barbecue-flavored chips for a subtle twist. For extra crunch without adding ingredients, reserve a handful of the crushed chips and scatter them on top in the last 5 minutes of baking to stay extra crisp. If you need to cook the chicken specifically for this recipe, roast or poach it until it reaches an internal temperature of 165°F (74°C), then cool slightly before cutting into cubes. Always cool cooked chicken promptly and refrigerate within 2 hours, and use leftovers within 3–4 days. When reheating the casserole, warm it in a 325°F (165°C) oven until the center is hot and steaming (165°F if checked with a thermometer) to maintain both food safety and texture.