My mom’s Hot Chicken Salad Recipe. A creamy and crunchy Potato Chip Chicken Casserole made with chicken, mayonnaise, cheese, and potato chips.
Also known as Chicken Potato Chip Casserole. A creamy chicken casserole recipe with a crunchy potato chip topping. It’s one of my favorite chicken recipes, alongside my crockpot chicken and stuffing recipe and buffalo chicken dip.
Next, in a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. (All the ingredients except the potato chips. Pour the chicken mixture into the prepared baking dish. Spread it out evenly with the back of a spoon.
Spread the crushed potato chips on top.
Bake for 20 minutes or until you noticed it bubbling on the sides.
No need to cover while the chicken casserole bakes.
What to Serve with Hot Chicken Salad
We always serve our Ramen Broccoli Slaw with this recipe.
- Any type of cold salad
- Green beans
- Sweet corn
I love serving this with my crockpot broccoli casserole with loads of cheese and a Ritz cracker topping.
Leftover Hot Chicken Salad
Store leftover Hot Chicken Salad in the refrigerator for up to 2 days. The potato chip topping will lose its crunch.
Heat back up in the microwave for 30-second intervals.
Potato Chip Chicken Casserole
Potato Chip Chicken Casserole made with a Rotisserie Chicken, Mayonnaise, and crunchy slivered almonds, celery, and potato chips.
Ingredients
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ cup slivered almonds
- 1 cup diced celery
- 2 cups cubed rotisserie chicken
- 1 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh lemon juice
- 2 cup crushed plain potato chips
Instructions
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Preheat oven to 350 °F. Prepare a 13 by 9-inch baking dish with nonstick cooking spray.
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In a large mixing bowl combine all the ingredients except for the potato chips.
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Pour the chicken mixture in the prepared baking dish. Spread the crushed potato chips on top.
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Bake for 20 minutes, or until bubbly
