Hot Baked Chicken Salad
A warm, creamy chicken salad with cheddar and crunchy potato chips, perfect for a hearty, satisfying meal or casual gathering with bold flavors and textures.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked, diced chicken, chopped celery, chopped green pepper, mayonnaise, lemon juice, chopped onion, and chopped pimento.
- Stir in the cream of chicken soup and grated Cheddar cheese until well mixed.
- Optional: fold in 1/2 cup toasted almonds, pecans, or water chestnuts for extra crunch.
- Transfer the mixture to a baking dish.
- Top evenly with crushed potato chips.
- Bake in the preheated oven for about 20 minutes or until hot and bubbly.
- Serve hot and enjoy!
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. You can also substitute the chicken with rotisserie chicken for a quicker option. If you're looking for extra flavor, add a teaspoon of garlic powder or a pinch of cayenne pepper. For variation, try incorporating ingredients like chopped broccoli or corn for added nutrition. This dish is reminiscent of American recipes that feature a crunchy topping.
Serving Suggestions
This hot baked chicken salad pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a more filling option, serve it alongside rice or mashed potatoes. Consider adding a side of garlic bread for a comforting touch. This versatile dish can also be served at potlucks or family gatherings, appealing to fans of Chicken recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken salad in a baking dish and cover it with foil to retain moisture. Heat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid reheating in the microwave to keep the texture of the potato chips.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Baked Chicken Salad contains roughly 751 calories, with 24g protein, 61g carbohydrates, and 47g fat. It is an excellent source of vitamin C (218% of the Daily Value), vitamin A (51% of the Daily Value), and protein (49% of the Daily Value). Note that it is relatively high in sodium, at 2331mg per serving (101% 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 cooked frozen chicken. Just ensure it's fully thawed and heated through before mixing it with the other ingredients. If you’re using raw chicken, it’s best to cook it first before dicing and adding to the salad.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken salad mixture a day in advance and store it in the refrigerator. Just add the crushed potato chips right before baking to keep them crunchy. This makes it a convenient option for meal prep or entertaining.
What can I substitute for cream of chicken soup?
If you want to avoid canned soup, you can make a homemade version using chicken broth and a roux of butter and flour. Simply whisk together until thickened, and season to your liking. This will provide a similar creamy consistency while allowing for more control over ingredients.
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).