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 up leftover chicken.
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 - Prep this the night before and bake it the next day when you are ready for dinner. Use rotisserie chicken or leftover chicken to add ease and convenience.
Crunchy potato chip topping - There's really nothing better than a casserole with a crunchy topping. 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 too. The white meat from two small rotisserie chickens will yield about 4 cups of cubed chicken. Leftover turkey is another great option.
- Mayo and condensed cream of chicken of soup provides 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 that is arguably the best part of any casserole!
How to assemble
Once you have gathered the ingredients, assembling the casserole takes just a few minutes.
- Add the mayonnaise, cream of chicken soup, lemon juice, and salt to a small bowl. 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.
FAQ's
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.
Serving ideas
Serve alongside a fresh garden salad for a satisfying lunch. For dinner, pair the casserole with roasted vegetables, such as green beans or broccolini. For heartier appetites, serve the casserole over rice.
Equipment
Mixing bowl | Measuring cups and spoons | Juicer | Grater | 2.5 qt baking dish or 9x13 glass baking dish
Similar recipes
Hot Chicken Salad
Ingredients
- ¾ cup mayonnaise
- 10 ¾ ounces cream of chicken soup
- 2 tablespoons lemon juice
- 1 teaspoon 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
- 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 degrees. 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.
Author's note: This post was originally published in October 2018 and has been updated.
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