STREAMING NOW: Tia Mowry At Home

Hot Chicken Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is my most requested recipe. It can be prepared a couple hours ahead of time which makes it a perfect dish to serve when entertaining. Just pop it in the oven a few minutes before you plan to eat. I especially like to serve it during the summer months accompanied with a jello salad and some fresh fruit and fresh crossiants. But it's equally good served in the cooler months along side of a vegetable (maybe peas or asaparagus) and a nice spinach salad and hot bread.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 cups cut-up cooked chicken
  • 2 cups chopped celery
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 teaspoon salt
  • 2 tablespoons minced onions
  • 12 cup chopped almonds
  • 14 teaspoon pepper
  • 1 tablespoon lemon juice
  • 23 cup mayonnaise
  • 3 -6 hardboiled egg, chopped
  • 2 cups crushed potato chips (see Note below)

Directions

  1. Combine all ingredients except chips.
  2. In a casserole dish, place ½ of the crushed potato chips. (see Note below).
  3. Add the chicken salad mixture.
  4. Top with the remaining chips.
  5. Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
  6. Note: I actually don't divide the potato chips. I only use about half of the chips called for in the recipe -- and skip the bottom layer. I only put the crushed chips on the top of the casserole. This is just personal perference. I wanted to submit the recipe the way it was written and the way I made it when I first found it.
  7. Note: Crushed corn flake cereal can be used in place of the potato chips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: