Hot Chicken Salad Recipe
This warm and comforting hot chicken salad recipe is creamy, crunchy, and perfect for weeknights or potluck gatherings. It comes together quickly and bakes into a golden, bubbly casserole everyone will love.
Equipment
- Mixing bowl
- 9x13 Casserole Dish
- Oven
Ingredients
- 4 cups cooked chicken cubed or shredded
- 3 cups celery chopped
- 1/2 cup sliced almonds divided
- 3 tbsp onion chopped
- 2 tbsp fresh lemon juice
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups mayonnaise
- 2 cans water chestnuts sliced, drained, 8-ounce each
- 3 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine chicken, celery, almonds (reserving 2 tablespoons), chopped onion, lemon juice, cayenne pepper, salt, black pepper, mayonnaise, water chestnuts, and cheddar cheese (reserving 1 cup).
- Mix until all ingredients are well combined.
- Pour the mixture into a 9 x 13 inch casserole dish coated with nonstick spray.
- Sprinkle the remaining cheese and almonds on top.
- Bake for 30 minutes or until bubbly and lightly browned.
Notes
To add even more crunch, toast the almonds before mixing. You can also prep this casserole a day ahead and bake when needed.
