Prep 10 mins
Cook 10 mins
There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.
- 473.18 ml chopped cooked chicken
- 473.18 ml chopped celery
- 118.29 ml chopped pecans
- 236.59 ml mayonnaise
- 2.46 ml salt
- 29.58 ml lemon juice
- 9.85 ml minced onions
- 118.29 ml grated cheddar cheese
- 236.59 ml potato chips, crushed (I use Lay's regular)
- Preheat oven to 350.
- Combine first 7 ingredients.
- Pour into greased casserole.
- Mix cheddar and crushed chips and sprinkle over the top.
- Bake for 10 minutes.
Wow this was good! I had a hankering for this since I had not had it in years. The only changes I made were that I used slivered almonds instead of pecans and I left out the potato chips. I served this as sandwiches to make it more substantial. Definitely as good as I remembered it!
This is the first time I've made a hot chicken salad and it just wasn't for us. Something about the warm mayo flavor gave it a unsettling taste--it could just be our preferences though
I was looking for a quick Comfort Food meal and this fit the bill nicely. I followed the recipe as is using canned Chicken. It was quick and easy and I thank you for sharing it. This is even a dish that kids would probably like.