
This creamy salmon casserole is a simple, comforting dinner made with pantry staples and a golden, buttery crumb topping. Canned salmon, cream of chicken soup, and crushed potato chips come together in a rich bake that is hearty, family-friendly, and easy to make.
Preheat the oven to 450°F. In a large bowl, combine the canned salmon, cream of chicken soup, and crushed plain potato chips. Mix until evenly blended, then spread the mixture into a lightly greased oven-safe baking dish.

Melt the butter and stir it into the panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 30 minutes, or until the topping is golden brown and the casserole is hot and bubbling. Let it rest for 5 minutes before serving.

For a slightly lighter version, use reduced-sodium soup or swap some of the chips for crushed crackers. Check the canned salmon for any small bones and remove them if preferred. Leftovers can be covered and refrigerated for up to 3 days, then reheated in the oven or microwave.