W~C~C Hot Chicken Salad
Creamy and crunchy, this hot chicken salad combines tender chicken, savory soup, fresh celery, and slivered almonds, topped with crispy potato chips—perfect for comforting family dinners.
Ingredients
Instructions
- Mix together the cooked and chopped chicken, cream of chicken soup, lemon juice, chopped celery, mayonnaise, and slivered almonds.
- Pour the mixture into a baking dish and sprinkle crushed potato chips on top.
- Bake at 350°F for 30 minutes until heated through and topping is crispy.
- May be made ahead and reheated before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise. You can also substitute the slivered almonds with chopped walnuts or pecans for a different nutty flavor. If you prefer a bit of spice, add some diced jalapeños or a dash of cayenne pepper to the mixture. This dish is reminiscent of 'Rattlesnake' Chicken and is versatile enough to customize to your taste.
Serving Suggestions
Serve the hot chicken salad over a bed of mixed greens or alongside a light side salad for a refreshing contrast. It pairs beautifully with crusty bread or rice for a complete meal. For an added touch, garnish with fresh parsley or chives before serving. This dish can also be a delightful centerpiece for a potluck or family gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a baking dish and cover it with foil. Bake at 350°F for about 20 minutes, removing the foil for the last 5 minutes to crisp up the potato chips on top. Avoid microwaving as it may make the topping soggy.
Nutrition & Diet Analysis (per serving)
Each serving of W~C~C Hot Chicken Salad contains roughly 686 calories, with 13g protein, 33g carbohydrates, and 57g fat. It is an excellent source of protein (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1089mg per serving (47% 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 chicken for this recipe?
Absolutely! Using leftover chicken is a great way to save time and reduce waste. Just make sure the chicken is fully cooked before mixing it with the other ingredients. Shredded chicken works well, giving the salad a uniform texture.
Can I make this dish ahead of time?
Yes, 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 ensure they stay crispy. This makes it perfect for entertaining or busy weeknights.
Is there a vegetarian version of this dish?
Yes, you can substitute the chicken with a mix of cooked quinoa and diced vegetables like bell peppers and zucchini for a vegetarian option. Ensure the cream of chicken soup is replaced with a vegetarian cream soup to maintain the creamy texture.
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).