Hot Chicken Salad
Hot Chicken Salad — A beloved vintage casserole that’s part salad, part comfort food. Creamy chicken with crunchy celery and hard-boiled eggs bakes under a cheesy, potato-chip topping. Perfect for potlucks and easy to make ahead.
Hot Chicken Salad Casserole
Ingredients
- 4 cups cooked chicken, cut into bite-size pieces
- 2 cups chopped celery
- 4 hard-boiled eggs, chopped
- 3/4 cup mayonnaise
- 3/4 cup cream of chicken soup
- 2 tablespoons lemon juice
- 2 pimentos, finely chopped (or one small jar, drained)
- 1 teaspoon salt
- 2/3 cup toasted almonds, finely chopped (optional)
- 1 cup grated cheese
- 1 1/2 cups crushed potato chips
Instructions
- In a large bowl, mix together the chicken, celery, chopped hard-boiled eggs, mayonnaise, cream of chicken soup, lemon juice, pimentos, and salt.
- Spread the mixture evenly into a greased 2-quart casserole dish (about 12 x 8 inches).
- Cover and refrigerate overnight or for at least several hours.
- When ready to bake, preheat oven to 400°F.
- Sprinkle the top with grated cheese and crushed potato chips. Add toasted almonds if desired.
- Bake for about 30 minutes until hot and bubbly with a lightly browned topping.
Note: Do not overbake — the celery should stay slightly crisp.
Serves: 6–8
FAQ
Can I make Hot Chicken Salad ahead of time?
Yes. Assemble the casserole, cover, and refrigerate overnight or for several hours. Add the cheese and potato chip topping just before baking.
How do I keep the topping crunchy?
Add the crushed potato chips (and almonds) right before baking. If transporting, bring the topping separately and add it when you arrive.
Can I use rotisserie chicken?
Yes. Rotisserie chicken works great and saves preparation time.