Chicken Salad Recipe
Hot Chicken Salad — A vintage potluck classic that’s part salad, part casserole. Tender chicken, crunchy celery, eggs, and a creamy base bake up under a cheesy potato-chip topping. It’s great made ahead and baked when you’re ready to serve.
Hot Chicken Salad
Ingredients
- 4 cups cooked chicken, cut up
- 2 cups chopped celery
- 4 cups chopped hard-boiled eggs
- 3/4 cup mayonnaise
- 3/4 cup cream of chicken soup
- 2 tablespoons lemon juice
- 2 pimentos, finely chopped (or 1 small jar, drained)
- 1 teaspoon salt
- 2/3 cup toasted almonds, finely chopped
- 1 cup grated cheese
- 1 1/2 cups crushed potato chips
Preheat oven 400 degrees
Instructions
- In a large bowl, combine chicken, celery, hard-boiled eggs, mayonnaise, cream of chicken soup, lemon juice, pimentos, and salt.
- Spread mixture into a greased 2-quart casserole dish (about 12 x 8 inches).
- Cover and refrigerate overnight (or at least several hours) for best flavor and texture.
- When ready to bake, preheat oven to 400°F.
- Top casserole with grated cheese and crushed potato chips. (Optional: sprinkle toasted almonds over the top for extra crunch.)
- Bake for about 30 minutes, until hot throughout and lightly browned on top.
Note: The celery should stay crisp—don’t overbake.
Serves: 6–8
FAQ
Can I make Hot Chicken Salad ahead of time?
Yes. Assemble the casserole, cover, and refrigerate overnight (or at least several hours), then add the topping and bake.
How do I keep the topping crunchy?
Add the potato chips (and almonds, if using) right before baking. If you’re transporting it, bring the topping separately.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works well and makes this recipe faster.