"Audrey'S" Hot Chicken Salad
Audrey's Hot Chicken Salad features tender cooked chicken combined with sharp cheese, crunchy croutons, and a savory dressing, baked to a golden, bubbly perfection—ideal for family gatherings.
Ingredients
- 3 cups toasted bread croutons
- 6 cups diced cooked chicken ⓘ
- 4 1/2 cups grated sharp cheese ⓘ
- 1 can slivered almonds ⓘ
- 6 cups diced celery ⓘ
- 3 tablespoons finely chopped onion ⓘ
- 6 tablespoons lemon juice ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 1/2 cups mayonnaise ⓘ
- 1 (5 oz.) package crushed potato chips ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Combine all ingredients except potato chips in a large mixing bowl.
- Pour the mixture into two 9 x 13-inch baking pans.
- Sprinkle crushed potato chips evenly over the top of each pan.
- Bake in the preheated oven for 25 minutes until bubbly and golden.
- Serve hot.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise. You can also use leftover rotisserie chicken to save time. If you prefer a crunchier texture, add more crushed potato chips on top before baking. Adjust the seasonings to your taste, and feel free to incorporate other veggies like bell peppers or peas for added flavor.
Serving Suggestions
This dish is perfect for potlucks or family gatherings and pairs beautifully with a fresh green salad or steamed vegetables. For a heartier meal, serve alongside rice or a warm baguette. Consider offering a side of apple slices or a fruit salad to balance the richness of the hot chicken salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the chips may lose their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of "Audrey'S" Hot Chicken Salad contains roughly 236 calories, with 6g protein, 28g carbohydrates, and 12g fat. It is an excellent source of vitamin C (119% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1277mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken as long as it is fully cooked and diced before adding it to the mix. Make sure to thaw it completely in the refrigerator overnight for even cooking and to avoid excess moisture in your dish.
Is there a vegetarian version of this hot chicken salad?
Absolutely! You can replace the chicken with diced cooked mushrooms or chickpeas for protein. Use vegetable broth or stock to enhance the flavor, and ensure that all other ingredients are vegetarian-friendly, especially the cheese and mayonnaise.
What can I serve with this dish?
This hot chicken salad pairs well with a variety of sides. Consider a light coleslaw or a refreshing cucumber salad. For a heartier option, serve with mashed potatoes or a simple pasta salad. You can also browse more American recipes for additional side ideas that complement this dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).