Hot Chicken Salad

Name: Hot Chicken Salad
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 2 pounds cooked chicken, cut into 1-inch pieces; 5 large celery stalks, cut into 1/2-inch slices at an angle; 1 cup mayonnaise; 1 cup grated sharp Cheddar (3 ounces); 1/2 cup slivered almonds; 2 tablespoons lemon juice; 1 teaspoon onion salt; Salt and black pepper; 4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

By Naz Deravian

Published Feb. 2, 2022

Hot Chicken Salad — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 1 hour
Rating: 4(1,108)
Comments: Read comments

This quintessential American casserole epitomizes timeless comfort food. The “hot” in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Featured in: A Creamy-Crunchy Crowd-Pleasing Chicken Salad

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

1,108 user ratings

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Comments

Joe2 years ago

My mom made this for years. She was a terrible cook.

Scotty3 years ago

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.

Kevin W3 years ago

I wonder how this recipe would taste with French's® French Fried Onions instead of potato chips?

Katie1 year ago

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.

jolee1 year ago

Toast nuts. Add hard boiled eggs sautéed shallot and garlic. Top w durkees maybe?

Cleo1 year ago

I used tortilla chips and it was sooo good. It's also excellent cold.

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