Hot Chicken Salad combines almonds, water chestnuts, and celery in a creamy, cheesy base, topped with crushed rippled potato chips. This delicious comfort food is a family favorite and so easy to make.
We love the unique flavors and textures in this tasty chicken casserole. It is prepped and in the oven in less than 15 minutes.
Ingredient Notes and Substitutions
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cooked chicken: Roasted rotisserie chicken works well for this recipe, but you can substitute baked chicken breasts, poached chicken, grilled chicken, or even pan-fried chicken.
- Almonds: Use slivered, chopped, or sliced
- Water chestnuts: Find canned sliced water chestnuts packed in water in the Asian section of your local grocery store.
- Mayonnaise: I like to use Duke’s, but you can use your favorite brand.
- Sour cream: For a creamy texture, use full-fat sour cream.
- Cheese: You can substitute other cheeses that melt well, such as Monterey Jack, Gouda, Swiss, Gruyere, Muenster, Provolone, mozzarella, and Colby Jack, but keep in the mind the flavor profile will change.
- Potato chips: We love rippled or wavy potato chips with this casserole, but you can use any kind.
How To Make Hot Chicken Salad
See the complete list of ingredients on the recipe card below.
- Combine the chicken, almonds, water chestnuts, celery, lemon juice, mayo, sour cream, ¾ cup cheddar cheese, salt, and black pepper in a bowl.
- Spread it into a greased baking dish.
- Top with the remaining cheddar cheese and crushed potato chips.
- Bake until the chips are lightly browned, and the casserole is heated through.
Preparation Tips
- Coarsely crush the potato chips. Large pieces of chips are the best.
- Don’t overbake the casserole. Bake just until hot and melted.
- If desired, top the dish with some fresh herbs after baking, such as parsley, thyme, or dill.
- You can prep this casserole up to 24 hours in advance, but do not add the chips until right before baking. Cover the casserole with plastic wrap and store it in the refrigerator. Remove the casserole from the refrigerator 40 minutes before baking to bring it to room temperature. Add the potato chips and bake according to the instructions.
More Chicken Casseroles
Hot Chicken Salad
Hot Chicken Salad combines almonds, water chestnuts, and celery in a creamy, cheesy base, topped with crushed rippled potato chips.
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Servings: 6 servings
Calories: 747kcal
Ingredients
- 3½ cups diced cooked chicken
- ½ cup slivered almonds
- 1 (8ounce) can sliced water chestnuts, drained and rinsed
- 2 ribs celery, chopped
- 1 tablespoon lemon juice
- 1 cup mayonaisse
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups coarsely chopped rippled potato chips
Instructions
- Preheat oven to 375 degrees. Grease a 9×13 inch casserole dish.
- Combine the chicken, almonds, water chestnuts, celery, lemon juice, mayo, sour cream, ¾ cup cheddar cheese, salt, and black pepper in a large bowl.
- Spread it into the prepared dish. Top the casserole with the remaining cheddar and crushed potato chips.
- Bake for 22-25 minutes or until the chips are lightly browned, and the casserole is heated through.
Notes
Store leftovers in an airtight container in the refrigerator.
Reheat in the microwave at reduced power for short increments until warm. The chips will no longer be crunchy. If desired, you can remove the chips and replace them with fresh ones.
Nutrition
Calories: 747kcal | Carbohydrates: 20g | Protein: 35g | Fat: 59g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 786mg | Potassium: 725mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 2mg
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