Close up shot of hot chicken salad on a white plate.
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Hot Chicken Salad

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Hot Chicken Salad is the ultimate comfort food, transformed into a warm and satisfying casserole. Forget the usual cold chicken salad; this dish takes it to a whole new level of deliciousness. Packed with tender chicken, rice, and more yummy additions and topped with crushed potato chips, it’s the perfect meal for a busy weeknight. Get ready to indulge in a flavor explosion that will leave you craving seconds (and thirds!).

Love easy casseroles? Try these two next: Salsa Breakfast Casserole and Cheesy Potato Cabbage Casserole.

I’ve seen several different versions of this recipe, but this one is my favorite. My cousin Reuel submitted this to our family reunion cookbook in 1996, and we have enjoyed it many times since then.

There are so many wonderful flavors and textures in this casserole, both inside and out. The topping is traditionally potato chips, but you can definitely have fun with that by switching it up a bit— try different-flavored potato chips, tortilla chips, corn chips, Doritos, or my favorite is Wavy Lays. My favorite part about this casserole is that the leftovers can be either served reheated or enjoyed cold straight from the fridge!

Why You’ll Love This Recipe

  • Classic with a twist: This hot chicken salad is a total comfort food classic with a gourmet twist. The creamy filling paired with the crispy crunch of the potato chips is an irresistible combination.
  • Versatile: Enjoy it hot and hearty as a casserole, or chill it for a refreshing summer salad.
  • Crowd-pleaser: This hot chicken salad is guaranteed to impress your family and friends. It’s the perfect dish for any occasion!
Close up shot of hot chicken salad on a white dish.

Ingredients Needed

  • Cream of chicken soup
  • Mayonnaise
  • Lemon juice
  • Cooked chicken: If you’re pressed for time, rotisserie chicken or canned chicken work really well in this recipe.
  • Cooked rice
  • Celery
  • Hard-boiled eggs
  • Onion
  • Sliced almonds
  • Water chestnuts
  • Salt and pepper
  • Potato chips: You can use any flavor of potato chip, tortilla chips, corn chips, Doritos, or any chip your heart desires!

How to Make Hot Chicken Salad

Making this Hot Chicken Salad is so easy! Simply combine the ingredients, spread into a prepared casserole dish, top with potato chips, and pop it in the oven. In just minutes, you’ll have a warm, comforting dish that’s perfect for any occasion.

For the full printable recipe, check out the recipe card at the end of this post.

  1. Preheat oven to 350.  Grease a 2-quart casserole dish and set aside.
  2. In a small mixing bowl, stir together soup, mayonnaise and lemon juice.
  3. In a medium mixing bowl, combine chicken, rice, celery, eggs, onion, almonds, water chestnuts and salt and pepper.
  4. Add soup mixture to chicken mixture and stir to combine.  Spread into prepared casserole dish. Top evenly with crushed potato chips.
  5. Bake at 350 for 25 minutes until golden and bubbly.
Hot chicken salad in a white casserole dish.

Helpful Tips

  • Cook your chicken and hard-boil your eggs in advance to save time.
  • To ensure a perfectly crispy topping, crush the potato chips just before baking.  
  • Try experimenting with different add-ins like grapes, cranberries, or chopped bacon.
  • Serve the chicken salad with crusty bread, a side salad, or crackers for a complete meal.

Storage Information

Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just note that the potato chip topping will soften over time. For optimal texture, consider adding additional fresh crushed potato chips when reheating. To reheat, cover leftovers with foil and warm in a preheated 350°F oven until heated through. Or keep things easy and serve cold straight from the fridge!

Frequently Asked Questions

Can I use leftover chicken?

Absolutely! Leftover chicken is perfect for this recipe. It saves time and adds great flavor.

Can I make this recipe ahead of time?

You can prepare the chicken salad mixture ahead of time, store it in the refrigerator, and bake it right before serving. However, don’t add the potato chip topping until you are ready to bake it, as this will allow the topping to stay crunchy.

Can I make this recipe low-fat?

To reduce the fat content, you can use Greek yogurt instead of mayonnaise and low-fat cream of chicken soup. You can also use a lighter potato chip, like baked chips, or omit the chips altogether.

A serving of hot chicken salad on a white plate.

More Comfort Food to Try

  1. Rich and Creamy Vegetable Casserole
  2. Lumberjack Pork Stew
  3. Souped Up Sloppy Joes
  4. Crispy Onion Butter Chicken
  5. Chicken Spaghetti

Hot Chicken Salad

Recipe by Pennie Saadallah
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

345

kcal
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 10 ounces 10 cream of chicken soup

  • 3/4 cup 3/4 mayonnaise

  • 1 tbsp 1 lemon juice

  • 2 cups 2 cooked chicken, diced

  • 1 1/2 cups 1 1/2 cooked rice

  • 1 cup 1 celery, chopped

  • 2 large 2 hard-boiled eggs, chopped

  • 1 tbsp 1 onion, minced

  • 1/2 cup 1/2 toasted sliced almonds

  • 1/2 cup 1/2 sliced water chestnuts

  • 1/4 tsp 1/4 salt

  • 1/4 tsp 1/4 pepper

  • 2 cups 2 potato chips, crushed

Directions

  • Preheat oven to 350. Grease a 2-quart casserole dish and set aside.
  • In a small mixing bowl, stir together soup, mayonnaise and lemon juice.
  • In a medium mixing bowl, combine chicken, rice, celery, eggs, onion, almonds, water chestnuts and salt and pepper.
  • Add soup mixture to chicken mixture and stir to combine. Spread into prepared casserole dish. Top evenly with crushed potato chips.
  • Bake at 350 for 25 minutes until golden and bubbly.

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