Description

This Hot Chicken Salad is a comforting, cheesy casserole that combines tender cooked chicken with crunchy celery, water chestnuts, and slivered almonds, all bound together with a creamy mixture of mayonnaise and condensed cream of chicken soup. Topped with coarsely crushed potato chips for an irresistible crispy crust, this dish is perfect for a cozy family dinner or potluck gathering.

Ingredients

Scale

Chicken Salad 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
1/2 cup slivered almonds
Salt, to taste (about 1/4 to 1/2 teaspoon)

Topping

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and 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 everything well until thoroughly mixed.
Season to Taste: Taste the mixture and add salt according to your preference, typically between 1/4 and 1/2 teaspoon, depending on the saltiness of your chicken and personal taste.
Transfer Mixture: Pour the combined mixture into the prepared casserole dish, spreading it evenly.
Add Topping: Sprinkle the coarsely crushed potato chips evenly over the top of the chicken salad mixture to create a crunchy crust.
Bake: Bake the casserole in the preheated oven for 25 minutes, or until the topping is golden and the casserole is heated through. Serve warm.

Notes

You can assemble the casserole up to 24 hours in advance. Store it in the refrigerator without the potato chip topping.
Add the crushed potato chips just before baking to ensure they stay crispy.
If desired, you can substitute mayonnaise with a lower-fat alternative for a lighter dish.
For extra zest, consider adding a teaspoon of Dijon mustard to the mixture.

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 2g
Sodium: 550mg
Fat: 27g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0.2g
Carbohydrates: 12g
Fiber: 1g
Protein: 23g
Cholesterol: 75mg