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–+ servings
Hot Chicken Salad
Hot Chicken Salad is a warm, savory take on a classic dish, combining creamy textures, tender chicken, and the irresistible crunch of potato chips. Popularized in the mid-20th century for potlucks and family dinners, this casserole-style version reflects the era’s love for canned soups and convenience ingredients. Its flavor is brightened with lemon juice and celery, while pimentos and green pepper add color and gentle bite. Toasted almonds and crushed chips on top deliver a satisfying crunch, making this dish a nostalgic and hearty favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 425 kcal

Ingredients
  

  • 4 cups chicken (cold, cut-up and cooked)
  • 2 tbsp lemon juice
  • ⅔ cup toasted almonds (finely chopped )
  • ¾ cup mayonnaise
  • 1 tsp salt
  • ½ tsp MSG (optional)
  • 1 cup cheddar cheese (grated )
  • 2 cups celery (chopped )
  • 4 hard-cooked eggs (chopped)
  • ¾ cup cream of chicken soup
  • 1 tsp onion (chopped )
  • 2 pimentos (small jar, drained)
  • 1½ cups potato chips (crushed )
  • ½ cup green pepper (chopped )

Instructions
 

Step 1: Mix Base

  • In a large bowl, combine chicken, lemon juice, mayonnaise, salt, MSG (if using), celery, eggs, cream of chicken soup, onion, pimentos, and green pepper. Mix well.

Step 2: Prepare to Chill

  • Transfer the mixture into a greased 9x13 inch casserole dish.

Step 3: Add Toppings

  • Sprinkle the top evenly with grated cheddar cheese, chopped almonds, and crushed potato chips.

Step 4: Chill

  • Cover and refrigerate for at least 8 hours or overnight to blend flavors.

Step 5: Bake and Serve

  • Preheat oven to 400°F.
  • Bake uncovered for 25 minutes until hot and bubbly. Serve warm.

Tips

  • Add a splash of fresh lemon juice before serving to brighten the flavors.
  • Substitute crushed Ritz crackers for potato chips for a softer, buttery topping.
  • Use rotisserie chicken for faster prep and richer flavor.
  • Add diced water chestnuts for extra crunch.
  • Replace cream of chicken soup with cream of mushroom for an earthier profile.
  • For a cheesier version, mix half the cheese into the casserole and reserve the rest for topping.
  • Add a pinch of paprika to the topping for color and mild smokiness.
  • Substitute almonds with pecans for a sweeter, richer nut flavor.
  • Stir in cooked rice to convert this into a heartier main dish.

Nutrition

Calories: 425kcalCarbohydrates: 12gProtein: 22gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 820mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 8mgCalcium: 180mgIron: 1.8mg
Keyword baked salad, comfort food, creamy chicken, make-ahead, potluck dish, retro cooking, toasted almonds, vintage recipe chicken casserole
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