Hot Chicken Salad
📜 Collection: John B. Collection | ✍️ Attribution: Dee | 📂 Category: Entrees A classic, comforting hot chicken salad featuring a crunchy potato chip topping and savory cream soup base. This retro favorite is perfect for potlucks and easy weeknight family dinners.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Casserole dish
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4-5 | Chicken Breasts | Cooked and cut up |
| 2 cans | Cream of Chicken or Celery Soup | Thickened with a little flour |
| 2 cans | Water Chestnuts | Sliced |
| 1 pkg | Potato Chips | Crushed |
| 2 cups | Celery | Chopped |
| 4 tsp | Onion | Minced |
| 4 tbsp | Mayonnaise | None |
| to taste | Slivered Almonds | For topping |
Instructions
Assembly and Baking
- Preheat oven to 450°F.
- In a large bowl, combine the 4-5 chicken breasts, 2 cans cream of chicken or celery soup (thickened with flour), 2 cans water chestnuts, 2 cups celery, 4 tsp onion, and 4 tbsp mayonnaise.
- Transfer the mixture to a casserole dish and top with the 1 pkg crushed potato chips and slivered almonds.
- Bake for 30 minutes until the top is golden brown and the center is bubbling.
💡 Make-Ahead & Storage: Assemble the mixture in the baking dish and refrigerate; add the potato chip topping just before baking to ensure maximum crunch.
Original Recipe Scan
