Hot Chicken Salad is a retro favorite that makes a quick and easy family meal. This is southern comfort food at its best with a creamy chicken filling and crunchy potato chip topping.

 
It only takes a few minutes to get this casserole prepped for the oven. Start with 4 cups of cooked chicken. You can use all chicken breast meat or use the meat off of 1 rotisserie chicken for ease. You could also use turkey instead of chicken. This is a great recipe for using up leftover Thanksgiving turkey.

 
The chicken gets mixed with a cup of mayonnaise, a can of condensed cream of chicken soup, a tablespoon of fresh lemon juice to perk the flavors up, celery, grated onion, chopped water chestnuts, shredded cheddar cheese, and slivered almonds. It’s super creamy but the celery, almonds, and potato chips add lots of crunch.
 
What I love about this recipe is it turns one of my favorite lunches, chicken salad, into a warm, comfort food meal that’s perfect for fall weather.
Hot Chicken Salad is a super creamy and rich casserole so you’ll want to keep the portions small and serve it with a green salad.

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Hot Chicken Salad

Hot Chicken Salad is retro favorite with a creamy chicken filling and crunchy potato chip topping.

4 cups cooked diced chicken
1/2 cup finely chopped celery
1 tablespoons grated onion
1 cup mayonnaise
1 (10.75-ounce) can condensed cream of chicken soup
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