Hot Chicken Salad

Hot Chicken Salad combines almonds, water chestnuts, and celery in a creamy, cheesy base, topped with crushed rippled potato chips.

Course chicken, chicken/dinner, dinner, main meal chicken

Cuisine American

Keyword hot chicken salad recipe, how do you make hot chicken salad, how to make hot chicken salad

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 747kcal

Author Beth Pierce

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 9x13 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