Clinton Hot Chicken Salad

Hot chicken salad is one of those retro Southern casseroles that never really went away in church cookbooks and potluck circles. This version layers cubed chicken and rice cooked in chicken broth with cream of chicken soup, mayo, hard-boiled eggs, and a good hit of lemon juice that cuts through all the richness.

The real star is the topping: slivered almonds toasted in melted butter, scattered over the casserole and finished with crushed cornflakes. It bakes up golden and crunchy while everything underneath gets warm, creamy, and thoroughly melded together.

Cooking the rice in chicken broth instead of water is a small detail in the ingredient list that makes a real difference. It seasons the rice from the inside, so the whole casserole tastes cohesive rather than like separate components stirred together.

Chef Tips

• Use leftover rotisserie chicken to save time. The shredded texture works just as well as cubed.
• Don’t skip the lemon juice. It balances the heaviness of the mayo and cream soup and keeps the casserole from tasting flat.
• Toast the almonds in butter just until they turn golden. They’ll continue browning in the oven, so pull them early.
• This assembles well the night before. Cover and refrigerate, then add the cornflake topping just before baking so it stays crisp.

Variations

• Water chestnut crunch: Add diced water chestnuts for extra texture throughout the filling.
• Cheese topped: Sprinkle shredded cheddar over the cornflakes before baking for a cheesy crust.