Hot Chicken Salad with Potato Chips
Submitted by Kittykatruff
Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
8 hrsThis is the hot chicken salad that ruled church potlucks and bridge club gatherings for decades, and it still holds up.
Mix chopped chicken with celery, almonds, mayo, cream of chicken soup, and a hit of lemon juice, then pile it into a casserole.
Top with cheddar cheese and crushed potato chips for that signature crunchy crown.
The genius move? Assemble it the night before, let the flavors meld in the fridge, then bake until golden and bubbling.
Pro Tips
- Make it the night before: Letting this sit overnight in the fridge helps the flavors marry and makes the texture even creamier.
- Crush chips fresh: Pre-crushed chips from a bag are dusty and sad. Crush whole chips just before topping for maximum crunch.
- Use rotisserie chicken: Shred a store-bought bird and save yourself 30 minutes of work.
- Don’t skip the pimentos: Those little red bits add a pop of color and mild sweetness that balances the richness.
Ingredients
Directions
Combine all except cheese, chips and almonds.
Place in large rectangular dish.
Top with cheese, chip and nuts.
Let stand overnight in refrigerator.
Bake 400℉ (200℃) oven for 20 to 25 minutes.
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