Hot Chicken Salad Recipe
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 6–8
Ingredients
For the Chicken Salad Base
- 4 cups cooked chicken, diced or shredded
- 1 cup celery, finely chopped
- ½ cup red onion, finely diced
- 1 cup seedless grapes, halved
- ½ cup sliced almonds
- 1 cup shredded sharp cheddar cheese
For the Creamy Sauce
- 1 cup mayonnaise
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Crunchy Topping
- 1½ cups crushed buttery crackers
- 3 tablespoons unsalted butter, melted
- 2 tablespoons grated Parmesan cheese
Optional Garnishes
- Chopped parsley
- Green onions
- Extra almonds
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Chicken Mixture
In a large mixing bowl, combine:
- Cooked chicken
- Celery
- Red onion
- Grapes
- Sliced almonds
- Cheddar cheese
Mix until evenly distributed.
Step 3: Make the Creamy Sauce
In a separate bowl, whisk together:
- Mayonnaise
- Condensed cream of chicken soup
- Lemon juice
- Dijon mustard
- Garlic powder
- Onion powder
- Salt
- Black pepper
Mix until smooth and creamy.
Step 4: Combine Everything
Pour the sauce over the chicken mixture.
Stir gently until all ingredients are well coated.
Transfer the mixture to the prepared baking dish and spread evenly.
Step 5: Prepare the Topping
In a small bowl, combine:
- Crushed buttery crackers
- Melted butter
- Parmesan cheese
Mix until the crumbs are evenly coated.
Sprinkle the topping evenly over the casserole.
Step 6: Bake
Bake uncovered for 30–35 minutes, or until hot and bubbly.
The topping should be golden brown and crisp.
If needed, broil for 1–2 minutes at the end for extra crunch.
Step 7: Rest Before Serving
Allow the casserole to rest for 5–10 minutes before serving.
This helps the filling set and makes serving easier.
Step 8: Garnish and Serve
Sprinkle with chopped parsley or green onions.
Serve warm as a main dish or alongside your favorite side dishes.
Tips for the Best Hot Chicken Salad
Use Rotisserie Chicken
Rotisserie chicken adds flavor and makes preparation quick and easy.
Don’t Skip the Grapes
The sweetness of grapes balances the rich, creamy sauce beautifully.
Toast the Almonds
Lightly toasted almonds provide extra flavor and crunch.
Let It Rest
Allowing the casserole to sit briefly after baking improves texture.
Add Extra Cheese
For a richer casserole, add an extra ½ cup of cheddar cheese.
Variations
Southern Hot Chicken Salad
Add chopped pimentos and extra cheddar cheese.
Bacon Chicken Salad Casserole
Mix in 6 slices of cooked, crumbled bacon.
Broccoli Chicken Salad Bake
Add 2 cups cooked broccoli florets.
Swiss Chicken Salad
Replace cheddar with Swiss cheese for a classic flavor combination.
Low-Carb Version
Skip the cracker topping and use crushed pork rinds or extra cheese.
Serving Suggestions
- Steamed green beans
- Roasted vegetables
- Garden salad
- Dinner rolls
- Mashed potatoes
- Rice pilaf
Make-Ahead Instructions
Assemble the casserole up to 24 hours in advance.
Cover and refrigerate.
Add the cracker topping just before baking.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze before baking for up to 2 months.
Thaw overnight in the refrigerator before baking.
Nutrition Information (Approximate Per Serving)
- Calories: 460
- Protein: 28g
- Carbohydrates: 15g
- Fat: 33g
- Fiber: 1g
- Sugar: 5g
- Sodium: 620mg
