This is one of those recipes that brings me back to childhood. Growing up in Wisconsin, casseroles (or hotdish as they were often called) were common on our dinner table. This chicken casserole, in particular, is an absolute favorite of mine. So, join me on my walk down memory lane as I share this recipe for Hot Chicken Salad with you.
Hot Chicken Salad
Although this dish resembles a casserole, it is really a version of chicken salad that is served hot. With celery and almonds and a mayonnaise-based sauce, the ingredients are reminiscent of a more traditional cold chicken salad.
This recipe starts with a creamy base of mayonnaise and cream of chicken soup, a staple in many casseroles. Add in diced or shredded chicken, celery, onion, pimentos, and hard-boiled eggs. Then layer the top with sliced almonds, shredded cheese, and crushed potato chips. On a casserole, a cheesy, crunchy topping is a must!
Serve this casserole with a salad for a simple lunch or dinner. For heartier appetites, serve over a bed of rice.
A comforting casserole that pairs nicely with a salad and is the perfect way to use up leftover chicken.
- 3/4 cup mayonnaise
- 10 3/4 ounces cream of chicken soup
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- 2 cups celery, chopped
- 1/8 cup onion, finely diced (or 1 teaspoon dried minced onion)
- 2 tablespoons pimentos, diced
- 4 hard-boiled eggs, chopped
- 4 cups cooked chicken, shredded or chopped
- 2/3 cup almonds, finely chopped
- 1 cup cheddar cheese, shredded
- 1 1/2 cups potato chips, crushed
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In a large mixing bowl, add mayonnaise, soup, lemon juice, and salt. Stir to combine. Add celery, onion, pimentos, eggs, and chicken and fold to combine.
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Pour into a greased 9x13 casserole dish. Cover and refrigerate overnight. When ready to bake, preheat oven to 400 degrees. Top the casserole with the almonds, cheese, and potato chips. Bake for 20-25 minutes until golden and bubbly.
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