Hot Chicken Salad

READY IN: 45mins
Recipe by Bobbie

This is my most requested recipe. It can be prepared a couple hours ahead of time which makes it a perfect dish to serve when entertaining. Just pop it in the oven a few minutes before you plan to eat. I especially like to serve it during the summer months accompanied with a jello salad and some fresh fruit and fresh crossiants. But it's equally good served in the cooler months along side of a vegetable (maybe peas or asaparagus) and a nice spinach salad and hot bread.

Top Review by ChefDebs

Made this dish as part of a buffet for a baby shower, it was demolished and i had several requests for the recipe..super simple and soo good.

Ingredients Nutrition

  • 2 cups cut-up cooked chicken
  • 2 cups chopped celery
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 teaspoon salt
  • 2 tablespoons minced onions
  • 12 cup chopped almonds
  • 14 teaspoon pepper
  • 1 tablespoon lemon juice
  • 23 cup mayonnaise
  • 3 -6 hardboiled egg, chopped
  • 2 cups crushed potato chips (see Note below)

Directions

  1. Combine all ingredients except chips.
  2. In a casserole dish, place ½ of the crushed potato chips. (see Note below).
  3. Add the chicken salad mixture.
  4. Top with the remaining chips.
  5. Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
  6. Note: I actually don't divide the potato chips. I only use about half of the chips called for in the recipe -- and skip the bottom layer. I only put the crushed chips on the top of the casserole. This is just personal perference. I wanted to submit the recipe the way it was written and the way I made it when I first found it.
  7. Note: Crushed corn flake cereal can be used in place of the potato chips.

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