Hot Chicken Salad
This quintessential American casserole epitomizes timeless comfort food. The “hot” in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
- Serves: 6 persons
- 2pounds cooked chicken, cut into 1-inch pieces
- 5large celery stalks, cut into 1/2-inch slices at an angle
- 1cup mayonnaise
- 1cup grated sharp Cheddar (3 ounces)
- ½cup slivered almonds
- 2tablespoons lemon juice
- 1teaspoon onion salt
- Salt and black pepper
- 4cups potato chips (classic or ruffled), lightly crushed, plus more as needed
Step 1Heat oven to 350 degrees with a rack positioned in the center.
Step 2Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Step 3Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Step 4Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.