Hot Chicken Salad

5 from 2 votes

A classic Southern casserole that bakes tender chicken, celery, and toasted almonds in a creamy cheddar sauce with no canned soup. Crushed potato chips on top give it the salty crunch that makes the dish!

Course Dinner, Lunch

Cuisine Southern

Keyword hot chicken salad, hot chicken salad casserole, hot chicken salad casserole recipe, hot chicken salad recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 730kcal

Author Blair Lonergan

Equipment

2-quart baking dish

Ingredients

½ cup slivered or sliced almonds
1 tablespoon olive oil
1 cup diced celery
¼ cup diced onion
1 clove garlic, minced or pressed (about 1 teaspoon)
3 cups cooked, shredded chicken (I use the meat from a store-bought rotisserie chicken)
¼ teaspoon salt
¼ teaspoon black pepper
1 cup grated cheddar cheese, divided
½ cup mayonnaise
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon dried chives (or 1 ½ teaspoons fresh minced chives)
1 cup lightly crushed potato chips
Optional garnish: chopped fresh parsley; sliced green onions

Instructions

Heat the oven: Preheat the oven to 375°F. Grease a 2-quart baking dish and set it aside.
Toast the almonds: In a dry skillet over low heat, toast the almonds just until fragrant and golden brown, stirring frequently. Keep a close eye on them, because the nuts can burn quickly. Transfer to a plate.
Soften the vegetables: In the same skillet, heat the olive oil over medium heat. When the oil shimmers, add the celery and onion. Cook, stirring frequently, until the onion is translucent, about 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Season the chicken: In a large bowl, stir together the almonds, celery, onion, garlic, chicken, salt, and pepper.
Mix the creamy sauce: In a medium bowl, stir together ½ cup of the cheddar cheese, mayonnaise, sour cream, lemon juice, and chives.
Combine and taste: Add the mayonnaise mixture to the chicken mixture and stir until everything is coated. Taste, then season with additional salt and pepper as needed.
Fill and top the dish: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining ½ cup of cheddar cheese, then scatter the crushed potato chips over the top.
Bake uncovered: Bake until the cheese melts and the filling is hot and bubbly at the edges, about 20 to 25 minutes.
Garnish and serve: Finish with fresh parsley or sliced green onions and serve warm.

Notes

Taste the filling before it bakes. The casserole will not get more flavorful in the oven.
Use full-fat mayonnaise. Light and reduced-fat versions separate under heat and can leave the casserole oily.
Use the meat from a store-bought rotisserie chicken for a shortcut. About 1 ½ lbs. of raw boneless, skinless chicken breasts or thighs, boiled 15 to 20 minutes and shredded, will also give you the 3 cups you need.
Add the potato chips just before baking. If you assemble the casserole ahead, hold the chips until the dish goes in the oven so they stay crisp.
Topping swaps: buttered Ritz cracker crumbs, buttered breadcrumbs, extra slivered almonds, or French fried onions. Add French fried onions in the last few minutes so they do not burn.
Cooking for two? Halve the ingredients and use a 1-quart baking dish. Assembly is the same, but reduce the baking time to about 15 minutes.
Feeding a crowd? Double everything and use a 9 x 13-inch dish. Increase the bake to about 25 minutes, tenting loosely with foil if the chips brown too fast.
Make ahead: assemble up to 24 hours in advance and refrigerate. Let the dish sit at room temperature for 30 to 60 minutes before baking. Leftovers keep 3 to 4 days in the fridge. Freezing is not recommended, since the creamy sauce separates when thawed.

Nutrition