Description

This Hot Chicken Salad casserole is a comforting and easy-to-make dish featuring tender diced chicken combined with creamy mayonnaise, flavorful cream of chicken soup, crisp celery, tangy lemon juice, and crunchy water chestnuts. Topped with slivered almonds, shredded cheddar cheese, and a crispy layer of crushed potato chips, it bakes to a golden, bubbly perfection. Perfect for a warm family meal or potluck dish, this salad delivers a satisfying combination of textures and rich flavors.

Ingredients

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Chicken Mixture

4 cups cooked diced chicken
1/2 cup finely chopped celery
1 tablespoon grated onion
1 cup mayonnaise
1 (10.75-ounce) can condensed cream of chicken soup
1 tablespoon lemon juice
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 (8-ounce) can water chestnuts, drained and chopped
Salt, to taste (about 1/4 to 1/2 teaspoon)

Topping

1/2 cup slivered almonds
1 1/2 cups coarsely crushed potato chips (plain or ruffled)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and lightly grease an 11×7-inch casserole dish to prevent sticking.
Mix ingredients: In a large bowl, combine the cooked diced chicken, finely chopped celery, grated onion, mayonnaise, condensed cream of chicken soup, lemon juice, black pepper, shredded cheddar cheese, chopped water chestnuts, and slivered almonds. Stir thoroughly to blend all flavors.
Season with salt: Taste the mixture and add salt as needed, typically between 1/4 to 1/2 teaspoon depending on your preference and the saltiness of the chicken.
Transfer to casserole dish: Pour the combined mixture into the prepared casserole dish, spreading it evenly.
Add topping: Just before baking, sprinkle the crushed potato chips evenly over the top to create a crunchy crust.
Bake the casserole: Place the dish in the oven and bake for 25 minutes until the topping is golden and the casserole is heated through.
Serve warm: Remove from the oven and serve the hot chicken salad casserole immediately for the best texture and flavor.

Notes

Assemble the casserole up to 24 hours in advance for convenience; keep refrigerated until ready to bake.
Add the crushed potato chips topping just before baking to maintain its crispness.
Use plain or ruffled potato chips based on your texture preference.
For extra flavor, you can substitute the mayonnaise with sour cream or add a dash of hot sauce.

Nutrition

Serving Size: 1/6 of casserole (about 1 cup)
Calories: 370 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 22 g
Cholesterol: 70 mg