Hot Chicken Salad with potato chip topping is a retro comfort food casserole. Reminiscent of chicken salad with a few twists, this recipe has plenty of textures and flavors and is ideal for using leftover chicken.
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Why you will love this
Savory, comforting casserole - Hot chicken salad with potato chip topping is a childhood favorite of mine. This retro casserole is creamy and cheesy and tastes like a warm hug.
Make-ahead dish - Prepare this the night before and bake it the next day when you are ready for dinner. To add ease and convenience, use rotisserie chicken or leftover chicken.
Crunchy potato chip topping - There's nothing better than a casserole with a crunchy topping (like this Hashbrown Potatoes Deluxe). Crushed potato chips provide a delicious salty and crunchy bite.
Ingredients
- Chicken - This recipe is perfect for using up leftover chicken. Rotisserie chicken is a wonderful shortcut. The white meat from two small rotisserie chickens will yield about 4 cups of cubed chicken. Leftover turkey can also be used.
- Mayo and condensed cream of chicken soup provide the creamy base for this casserole.
- Pimientos add great color and flavor. In place of jarred pimientos, diced fresh red bell pepper can be used.
- Sliced almonds add crunch. You can substitute chopped pecans if desired.
- Hard-boiled eggs may be a little unexpected in a casserole, but I love the flavor and texture they provide.
- Cheddar cheese - because every casserole needs cheese! White cheddar, Colby jack, or Monterey jack can also be used.
- Potato chips provide the crunchy top, arguably the best part of any casserole!
How to assemble
Once you have gathered the ingredients, assembling the casserole takes just a few minutes.
- In a small bowl, add the mayonnaise, cream of chicken soup, lemon juice, and salt. Mix together and set aside.
- In a large mixing bowl, combine the chicken, celery, onion, pimientos, almonds, eggs, and cheese.
- Pour the mayonnaise mixture over the chicken mixture and fold to incorporate.
- Transfer the mixture to a casserole dish. Top with crushed potato chips and extra cheese.
- Bake, covered, for 25-35 minutes. Uncover and bake for another 5 minutes. Serve.
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Recipe FAQs
The unbaked casserole can be frozen. Transfer the chicken mixture to a freezer-safe dish, but don't add the potato chip topping. Cover tightly and freeze for up to two months.
Thaw the casserole, add the potato chip topping, and bake according to the recipe directions.
Hot chicken salad leftovers reheat beautifully in the microwave. However, the casserole should be baked in the oven for the initial baking so the topping gets brown and crispy.
Leftovers should be stored in an airtight container in the refrigerator for up to five days. Cool the casserole completely before refrigerating.
Serving ideas
Serve alongside a fresh house salad for a satisfying lunch. For dinner, pair the casserole with roasted vegetables, such as lemon pepper green beans or roasted broccolini. For heartier appetites, serve the casserole over rice.
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📖 Recipe Card
Hot Chicken Salad
Ingredients
- ¾ cup mayonnaise
- 10 ¾ ounces condensed cream of chicken soup
- 2 tablespoons lemon juice
- 1 teaspoon Kosher salt
- 4 cups cubed or shredded cooked chicken (Note 1)
- 2 cups diced celery
- 2 tablespoons finely diced onion (or 1 teaspoon dried minced onion)
- 2 tablespoons pimentos (diced)
- 4 hard-boiled eggs (chopped)
- ⅔ cup sliced almonds (or pecans)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 ½ cups potato chips (crushed)
Instructions
- In a small mixing bowl, add mayonnaise, soup, lemon juice, and salt. Stir to combine. Set aside.
- In a large mixing bowl, combine the chicken, celery, onion, pimientos, eggs, almonds, and 1 cup cheese. Mix together. Pour the mayonnaise mixture over the chicken mixture and fold to combine.
- Pour the mixture into a greased 2 ½ quart or 9x13 casserole dish. Cover and refrigerate overnight. When ready to bake, preheat the oven to 400℉. Top the casserole with the remaining ½ cup cheese and potato chips. Bake for 25-35 minutes covered and 5 minutes uncovered until golden and bubbly.
Notes
- The white meat from two small rotisserie chickens equates to about 4 cups of cubed chicken.
- The unbaked casserole can be frozen. Prepare the chicken mixture and transfer it to a freezer-safe dish, but don't add the potato chip topping. Cover tightly and freeze for up to two months. When ready to bake, thaw the casserole and add the potato chip topping. Then bake according to the recipe directions.
- Hot chicken salad leftovers reheat beautifully in the microwave. The initial bake of the casserole should be done in the oven so the topping gets brown and crispy.
- Leftovers should be stored in the airtight container in the refrigerator for up to five days. Cool the casserole completely before refrigerating.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in October 2018 and has been updated.
Janis S Griffin
Exactly the way I make it!
Abbey
It's one of my favorites!