Hot Chicken Salad Recipe

Our contest-winning hot chicken salad transforms the beloved classic into a warm, comforting meal that combines the familiar flavors of traditional chicken salad with the hardiness of a casserole.

The secret to this recipe for hot chicken salad lies in its expert layering of flavors and textures—tender chunks of chicken are enveloped in a creamy mixture of mayonnaise, sour cream and condensed cream of chicken soup to create a rich base that’s equal parts indulgent and comforting. The addition of crunchy water chestnuts, earthy mushrooms and crisp celery provides a delightful contrast in texture, while a topping of melted cheddar cheese and crispy fried onions adds a characteristic golden crust.

Best of all, this recipe makes a generous 13×9-inch casserole and is perfect for feeding a hungry crowd at potlucks or enjoying as leftovers throughout the week.

Ingredients for Hot Chicken Salad

• Chicken breasts: Boneless, skinless chicken breasts provide the main protein for the dish.
• Bay leaves: Two bay leaves add a subtle, aromatic flavor to the chicken while it cooks.
• Celery: Diced celery adds a fresh crunch and subtle flavor to balance the creamy elements of this hot chicken salad.
• Cream of chicken soup: Condensed cream of chicken soup adds the signature creamy base for this casserole.
• Mayonnaise and sour cream: The addition of mayonnaise and sour cream contributes to the creamy texture and tangy flavor of the dish.
• Water chestnuts: Drained water chestnuts provide a crunchy texture and subtle nutty flavor.
• Mushrooms: Drained mushroom stems and pieces add an earthy flavor and umami meat-like flavor to the casserole. You can also use freshly sliced button mushrooms instead of canned.
• Almonds: A cup of slivered almonds adds a delightful crunch and nutty flavor.
• Onion: Chopped onion enhances the overall flavor of the hot chicken salad.
• Lemon juice: Freshly squeezed lemon juice adds a bright, acidic note to balance the richness of the casserole.
• Cheddar cheese: Shredded cheddar cheese creates a melty, golden topping.
• French-fried onions: French-fried onions add a crispy and savory element to the top of the casserole.
• Green onions (optional): Chopped green onions add a hint of spice and visual appeal.

Directions

Step 1: Cook the chicken

Preheat the oven to 350°F. Place the chicken breasts in a Dutch oven and cover with water; add the bay leaves. Bring to a boil and cook uncovered until the chicken is fully cooked and the juices run clear, about 15 to 20 minutes.

Editor’s Tip: Use chicken broth instead of water to cook the chicken for added flavor.

Step 2: Cube the chicken

Drain the chicken and discard the bay leaves. Allow the chicken to cool slightly before cutting it into 1/2-inch cubes. Set the chicken aside in a large bowl.

Step 3: Prepare the casserole mixture

In the same large bowl, add the diced celery, cream of chicken soup, mayonnaise, sour cream, water chestnuts, mushrooms, slivered almonds, chopped onion, lemon juice, salt and pepper. Mix until all the ingredients are well combined.

Step 4: Assemble and bake

Transfer the chicken mixture to a greased 13×9-inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese and french-fried onions over the top of the casserole.

Step 5: Bake the chicken salad

Bake the hot chicken salad uncovered for about 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Remove the hot chicken salad from the oven and let it cool for a few minutes before serving. If desired, garnish with chopped green onions for added color and flavor.

Editor’s Tip: For an extra crispy topping, broil the casserole for the last one to two minutes, watching carefully to prevent burning.

Recipe Variations

• Add more vegetables: Incorporate more vegetables like bell peppers, broccoli or sliced carrots.
• Use different nuts: Substitute the slivered almonds with chopped pecans or walnuts for a different nutty flavor.
• Amp up the spice: Add a teaspoon of hot sauce or a pinch of cayenne pepper to give a spicy twist to this creamy hot chicken salad casserole.
• Use different cheese: Try using Monterey Jack or Gruyère cheese instead of cheddar for a different flavor profile.
• Add cooked rice: Add a cup of cooked wild rice or quinoa to make the casserole even heartier.

How to Store Hot Chicken Salad

Store any leftovers of hot chicken salad in an airtight container in the refrigerator. The casserole will keep for up to four days. Reheat individual portions in the microwave or larger amounts in the oven at 350°F until heated through.

Can you freeze hot chicken salad?

Yes. You can freeze this hot chicken salad but it is  best enjoyed fresh. Prepare the dish up to the point of adding the cheese and onion topping. Wrap it tightly in aluminum foil and freeze for up to three months. Thaw it in the refrigerator overnight before baking—add the cheese and french-fried onion toppings just before putting it in the oven.

Hot Chicken Salad Tips

Can you use rotisserie chicken for hot chicken salad?

Yes, rotisserie chicken can be used as a convenient and time-saving substitute in this hot chicken salad recipe. Simply shred the rotisserie chicken and proceed with the recipe as directed.

Can I use canned chicken for this recipe?

While fresh or rotisserie chicken is preferred for the best flavor and texture in this hot chicken salad, you can also use canned chicken in a pinch. Make sure to drain the chicken well and flake it before adding to the casserole mixture.

What can you serve with hot chicken salad?

This hot chicken salad casserole pairs well with a side of fresh green salad, roasted vegetables or a batch of homemade garlic bread. Leftovers also make a great filling for sandwiches or wraps.

How can I make this hot chicken salad healthier?

To lighten up the recipe, use Greek yogurt in place of some or all of the mayonnaise and sour cream. You can also up the vegetable content of this casserole by adding diced bell peppers, peas, frozen spinach or canned corn.