Hot Chicken Salad Recipe
This classic dish, perfect for potlucks or family gatherings, transforms everyday ingredients into a comforting, baked casserole
that’s been a staple in American home cooking for decades.
The recipe calls for a mix of tender cooked chicken and fresh, crunchy vegetables, bound together with creamy elements for a satisfying
texture.
These components create a balance of savory, tangy, and crispy notes, with the almonds and potato chips adding an irresistible crunch.
Preparing this dish is straightforward, making it ideal for busy cooks. Start by combining all ingredients except the cheese, chips,
and almonds in a large casserole dish (about 12 by 8 inches or 2 quarts). Top with the cheese and chips, then refrigerate overnight or
for several hours to let the flavors meld. The celery stays crunchy—intentionally not cooked soft—for that fresh bite.
Bake at a preheated 400 degrees Fahrenheit for 30 minutes, and it’s ready to serve six to eight people.
What makes this Hot Chicken Salad recipe enduring is its versatility and ease.
Hot Chicken Salad Recipe
Ingredients required4 cups cooked chicken, cut up
2 tablespoons of lemon juice
2/3 cup finely chopped, toasted almonds
3/4 cup mayonnaise
1 teaspoon salt
1 cup grated cheese
2 cups chopped celery
4 cups sliced, hard boiled eggs
3/4 cup cream of chicken soup
2 pimentos, cut fine
1 1/2 cup crushed potato chips
Preheat oven 400 degrees
Instructions for Hot Chicken Salad Recipe
Combine all ingredients, except cheese, chips and almonds. Place in large 12 by 8 inch approximately or two quart casserole. Top with cheese and chips. Let's stand overnight in refrigerator or for several hours. Celery is crunchy, not supposed to be cooked until soft. Bake 30 minutes. Serves six to eight.
