🥘 Hot Chicken Salad Casserole
A comforting, retro-style dish combining tender chicken and crisp celery in a creamy lemon-pimento dressing, finished with a crunchy potato chip crust.
Ingredients
The Creamy Salad Base:
- 4 cups cooked chicken (cut into bite-size pieces)
- 2 cups celery (chopped)
- 4 hard-boiled eggs (chopped)
- ¾ cup mayonnaise
- ¾ cup cream of chicken soup
- 2 tablespoons lemon juice
- 2 pimentos (finely chopped, or 1 small jar, drained)
- 1 teaspoon salt
The Crispy Crown Layer:
- 1 cup grated cheese
- 1 ½ cups potato chips (crushed)
- ⅔ cup toasted almonds (finely chopped, optional)
Preparation & Baking
🌡️ Oven Temp: 400°F
- Blend the Base: In a large mixing bowl, gently toss together the cooked chicken pieces, chopped celery, hard-boiled eggs, mayonnaise, cream of chicken soup, lemon juice, chopped pimentos, and salt until uniformly mixed.
- The Cold Rest: Spread the mixture evenly into a greased 2-quart casserole dish (approximately 12 x 8 inches). Cover tightly and refrigerate overnight or for at least several hours to let the flavors blend.
- Add the Crunch: When ready to bake, preheat your oven to 400°F. Uncover the casserole and evenly sprinkle the top with the grated cheese and crushed potato chips. Add the finely chopped toasted almonds if desired.
- Bake Until Bubbly: Place in the oven and bake for about 30 minutes, or until the filling is hot and bubbling along the edges and the potato chip topping is beautifully golden brown.
📌 Chef's Note: Keep an eye on the clock and do not overbake this dish. The magic relies on the celery keeping a slight, fresh crunch after baking!