An old twist on the traditional chicken salad served hot! This dish brings plenty of crunch along with loads of tender chunks of chicken – a delicious savory chicken salad.
Quite possibly your Mother or Grandmother made this classic chicken casserole – mine certainly did. In the days of bridge clubs and canasta groups my Grandmother, Grace Pearl served this to her guests alongside one of her delightful cold salads.
It’s a simple dish to make and actually it’s just as good, if not better, the next day. To minimize the prep work pick up a roasted chicken at the market and you can pull this dish together in no time. Toss in celery, cremini mushrooms, sweet onion and toasted almonds for a little more crunch.
Then stir in luscious, creamy mayonnaise and add a gentle brightness with fresh lemon juice.
A little chopping then a quick stir and this dish will be off to the oven in no time. And for good measure and one more touch of crunchiness, top it with crushed potato chips and a bit of cheese!
Then heat until the topping is toasted and golden and the chicken salad is hot and bubbly!
A recipe from the archives of the 50s and 60s – still comforting and classic!
Hot Chicken Salad
2 cups cubed roasted chicken
2 cups chopped celery, about 2 to 3 stalks
⅓ cup finely chopped sweet onion
1-¼ cup chopped cremini mushrooms, about 5 mushrooms
½ cup toasted sliced or silvered almonds
1 cup mayonnaise, preferably Duke’s
2 tablespoons freshly squeezed lemon juice. 1 small lemon
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1-¼ cup crushed potato chips
½ cup shredded or shaved cheese, fontina, Parmesan, cheddar or a blend
Mix the chicken along with the celery, onion, mushrooms, almonds, mayonnaise, and lemon juice. Season with the kosher salt and pepper.
Spoon the chicken salad into a small baking dish that has been lightly sprayed with a cooking spray. (I use an oval dish that is 12” x 9” x 2” deep.)
Mix the crushed chips with the cheese. Sprinkle the chips and cheese over the top of the chicken salad.
Bake in a 400-degree oven for 30 minutes until the chips are toasted and the chicken salad is hot and bubbly.
Let the dish rest for about 5 minutes. Serve hot.
To reheat any leftovers, place the chicken salad in a 350-degree oven for about 15 minutes. Serves 6.
Hot Chicken Salad
Equipment
- Small baking dish (I use an oval dish that is 12” x 9” x 2” deep.)
Ingredients
- 2 cups cubed roasted chicken
- 2 cups chopped celery, about 2 to 3 stalks
- ⅓ cup finely chopped sweet onion
- 1-¼ cup 1-¼ cup chopped cremini mushrooms, about 5 mushrooms
- ½ cup toasted sliced or silvered almonds
- 1 cup mayonnaise, preferably Duke’s
- 2 tablespoons freshly squeezed lemon juice, about 1 small lemon
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1-¼ cups crushed potato chips
- ½ cup shredded or shaved cheese, fontina, Parmesan, cheddar or a blend
Instructions
- Preheat oven to 400-degrees.
- Mix the chicken along with the celery, onion, mushrooms, almonds, mayonnaise, and lemon juice. Season with the kosher salt and pepper.
- Spoon the chicken salad into a small baking dish that has been lightly sprayed with a cooking spray.
- Mix the crushed chips with the cheese. Sprinkle the chips and cheese over the top of the chicken salad.
- Bake in a 400-degree oven for 30 minutes until the chips are toasted and the chicken salad is hot and bubbly.
- Let the dish rest for about 5 minutes. Serve hot.
