Hot Chicken Salad
Published Feb. 2, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 2pounds cooked chicken, cut into 1-inch pieces
- 5large celery stalks, cut into ½-inch slices at an angle
- 1cup mayonnaise
- 1cup grated sharp Cheddar (3 ounces)
- ½cup slivered almonds
- 2tablespoons lemon juice
- 1teaspoon onion salt
- Salt and black pepper
- 4cups potato chips (classic or ruffled), lightly crushed, plus more as needed
Nutritional analysis per serving (6 servings)
817 calories; 60 grams fat; 11 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 24 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 46 grams protein; 711 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees with a rack positioned in the center.
- Step 2
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Step 3
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Step 4
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
Private Notes
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Comments
My mom made this for years. She was a terrible cook.
Excellent recipe that we’ve been baking for years! We use individual ramekins which makes this dish really fun for casual Saturday night dinner parties.
I wonder how this recipe would taste with French's® French Fried Onions instead of potato chips?
I made this as a last minute pivot when hosting another family for dinner and my plan for kebabs was thwarted by chicken that had not thawed. Threw it in my pressure cooker to cook quickly then made this recipe mostly as stated. I used about half celery and half carrots as that’s what I had on hand. Topped with kettle cooked salt and vinegar potato chips. I had seconds. This is not a meal to wow guests, but it will feed a crowd with minimal effort.
My grandmother used to make this with water chestnuts incorporated into the casserole and corn flakes with melted butter on top
Need need need to add sour cream, spicy mustard, or cream of chicken to get the right consistency and additional flavor. Was a fun change to the weekly rotation but not dying to do again.