Baked Chicken Salad(Must Do Ahead)
A creamy baked chicken salad with crunchy toppings, perfect for make-ahead meals and versatile enough for any occasion, combining tender chicken with fresh vegetables and cheese.
Ingredients
- 4 cups cold cooked chicken, chunked ⓘ
- 1 1/2 cups chopped celery ⓘ
- 3 hard-boiled eggs, chopped ⓘ
- 2 tablespoons chopped onion ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/2 cup mayonnaise or salad dressing ⓘ
- 3/4 cup cream of chicken soup ⓘ
- 1 cup grated cheese ⓘ
- 1 cup crushed potato chips (optional) ⓘ
- 2/3 cup sliced or crushed almonds (optional) ⓘ
Instructions
- Combine the cooked, chunked chicken, chopped celery, chopped hard-boiled eggs, chopped onion, lemon juice, mayonnaise or salad dressing, cream of chicken soup, and grated cheese in a large bowl.
- If desired, add crushed potato chips or sliced almonds for crunch, choosing one or the other based on preference.
- Mix all ingredients thoroughly until well combined.
- Transfer to a baking dish and bake until heated through and slightly golden on top, if baking is desired ahead of time.
- Serve chilled or at room temperature.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise or salad dressing. You can also substitute the cream of chicken soup with a homemade version or a vegetable broth for a different flavor profile. To enhance the dish, add fresh herbs like parsley or dill. If you prefer a crunchy texture, try using crushed tortilla chips instead of potato chips.
Serving Suggestions
This chicken salad is perfect on its own but can be served alongside a light green salad or with crusty bread for a more substantial meal. It also pairs beautifully with Creamy-Onion Potato Soup for a comforting dinner. For a fun twist, serve it in lettuce wraps for a healthy lunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a baking dish and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. Alternatively, serve it cold for a refreshing option.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Salad(Must Do Ahead) contains roughly 1329 calories, with 33g protein, 142g carbohydrates, and 72g fat. It is an excellent source of protein (67% of the Daily Value), potassium (45% of the Daily Value), and iron (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2485mg per serving (108% 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 leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver and adds extra flavor to your salad. Just ensure the chicken is cold and chunked before mixing it with the other ingredients.
Can I make this salad ahead of time?
Yes, this baked chicken salad is perfect for making ahead. Prepare it a day in advance and store it in the refrigerator. If you choose to bake it beforehand, allow it to cool completely before refrigerating to maintain its texture.
What can I substitute for the cream of chicken soup?
If you prefer a vegetarian option or don't have cream of chicken soup, you can use a homemade cream sauce or a can of cream of mushroom soup as a substitute. Alternatively, a mix of sour cream and chicken broth can work well too.
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).