Hot Chicken Salad Recipe: Easy, Creamy & Delicious

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I stumbled upon this hot chicken salad recipe during a church potluck about five years ago, and I’ve been making it at least twice a month ever since.

My friend Sarah brought this bubbly, golden casserole that looked simple enough but tasted like pure comfort food magic. After practically begging for the recipe, I learned it was a Southern classic that her grandmother had been making since the 1960s.

The first time I made it at home, I was shocked at how easy it was. You basically combine cooked chicken with a creamy mixture, top it with crunchy goodness, and bake until everything gets warm and golden.

My family devoured it so fast that I had to make another batch the very next day. The combination of tender chicken, creamy sauce, and that irresistibly crispy topping creates textures and flavors that are absolutely addictive.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6-8 servings
Difficulty Level	Easy

Table of Contents

Why You’ll Love This Hot Chicken Salad Recipe

This isn’t your average cold chicken salad served on lettuce. This hot chicken salad recipe transforms familiar ingredients into a warm, comforting casserole that’s perfect for any occasion.

I love how versatile it is. You can serve it as a main dish with a simple side, scoop it onto croissants for fancy sandwiches, or bring it to potlucks where it always disappears first.

Here’s what makes this recipe so special:

Quick and easy preparation: Most of the work involves just mixing ingredients in a bowl. No complicated techniques or special skills required.
Perfect for meal prep: You can assemble this entire dish a day ahead and pop it in the oven when you’re ready to eat.
Uses everyday ingredients: Everything you need is probably already in your pantry and fridge.
Crowd-pleaser: I’ve never met anyone who didn’t love this dish. Kids, picky eaters, food snobs – they all ask for seconds.
Great for leftovers: This actually tastes even better the next day after the flavors have had time to meld together.
Budget-friendly: It’s an excellent way to use up leftover chicken or rotisserie chicken from the store.

For another comforting chicken dish, try my curry chicken salad.

Ingredients

The beauty of this hot chicken salad recipe lies in its simplicity. You’ll need basic pantry staples that come together to create something truly special.

I’ve tested this recipe with various ingredient substitutions over the years, and I’ve included notes about what works best.

4 cups cooked chicken, diced or shredded (about 1.5 lbs / 680g)
1 cup mayonnaise (240ml)
1 cup sour cream (240ml)
2 cups celery, finely diced (about 4 stalks)
1 cup slivered almonds (115g)
2 tablespoons fresh lemon juice (30ml)
1 teaspoon salt (6g)
½ teaspoon black pepper (2g)
½ teaspoon garlic powder (2g)
1 cup sharp cheddar cheese, shredded (115g)
2 cups crushed butter crackers (like Ritz, about 2 sleeves)
¼ cup melted butter (60ml / 55g)

Kitchen Equipment Needed

Having the right tools makes this recipe even easier. Here’s everything you’ll need to make the perfect hot chicken salad.

Most of these items are basic kitchen essentials that you probably already own.

Large mixing bowl for combining ingredients
Medium bowl for preparing the topping
9×13 inch baking dish or casserole dish
Sharp knife and cutting board for dicing chicken and celery
Measuring cups and spoons
Rubber spatula for mixing
Cheese grater (if using block cheese)
Aluminum foil (optional, for covering during storage)

Recommended Products for This Recipe

After making this hot chicken salad recipe countless times, I’ve found a few products that really elevate the final result and make the cooking process smoother.

1. Le Creuset Stoneware Baking Dish

This baking dish distributes heat so evenly that you’ll never have to worry about cold spots or burnt edges. The stoneware retains heat beautifully, keeping your hot chicken salad warm throughout dinner. Plus, it’s gorgeous enough to go straight from oven to table.

Get it on Amazon

2. Kirkland Signature Rotisserie Chicken

For the absolute easiest preparation, grab a rotisserie chicken from your local store. It’s already perfectly seasoned and cooked, which saves you at least 30 minutes. I keep one in my fridge almost weekly because it makes this recipe so much faster.

Get it on Amazon

3. Blue Diamond Sliced Almonds

These almonds toast up beautifully and add that perfect nutty crunch to the dish. They’re consistently fresh and have the right thickness for even toasting. I’ve tried other brands, but these always deliver the best texture.

Get it on Amazon

4. Premium Ritz Crackers

The topping is what makes this dish special, and Ritz crackers create that buttery, crispy layer that everyone loves. Their rich flavor complements the creamy filling perfectly. Trust me, don’t skimp on the topping.

Get it on Amazon

Another hearty dish perfect for gatherings is my southern chicken salad.

Step-by-Step Instructions: How to Make Hot Chicken Salad

Follow these detailed steps to create the perfect hot chicken salad. I’ve included every tip and trick I’ve learned over the years to help you avoid common mistakes.

1. Prepare Your Chicken

Start by preheating your oven to 350°F (175°C). This ensures it’s ready when you finish assembling the casserole.
If you’re using raw chicken breasts, season them with salt and pepper, then bake at 375°F (190°C) for 25-30 minutes until they reach an internal temperature of 165°F (74°C).
Let the chicken rest for 10 minutes before dicing or shredding. This helps the juices redistribute, keeping the meat moist.
Cut the chicken into bite-sized pieces, about ½-inch cubes. I prefer slightly irregular pieces because they give the dish more texture.
If using rotisserie chicken, simply remove the meat from the bones and shred or dice it. Discard the skin unless you want to crisp it up separately for garnish.

2. Dice the Celery

Wash your celery stalks thoroughly under cold running water, scrubbing away any dirt from the grooves.
Trim off the leafy tops and the white base ends. Save the leaves for garnish if desired.
Cut each stalk lengthwise into 3-4 strips, depending on thickness. You want fairly thin strips.
Turn the strips and dice crosswise into small pieces, about ¼-inch cubes. Consistent sizing ensures even distribution throughout the dish.
Pat the diced celery dry with paper towels. Excess moisture can make your casserole watery.

3. Make the Creamy Mixture

In your large mixing bowl, combine the mayonnaise and sour cream. Use a rubber spatula to blend them completely until smooth.
Add the fresh lemon juice, salt, black pepper, and garlic powder to the mayo mixture.
Stir everything together thoroughly until all the seasonings are evenly distributed. Take a small taste and adjust seasonings if needed.
The lemon juice brightens the whole dish and cuts through the richness of the mayo and sour cream. Don’t skip it.

4. Combine Everything Together

Add the diced chicken to your creamy mixture and fold it in gently using your spatula.
Toss in the diced celery and mix until it’s evenly distributed throughout. You should see little green flecks everywhere.
Add the slivered almonds and shredded cheddar cheese. Reserve about 2 tablespoons of almonds for the topping if you want extra crunch.
Fold all the ingredients together until everything is thoroughly coated with the creamy mixture. Make sure there are no dry pockets of chicken.
The mixture should look cohesive and creamy, with all ingredients well distributed.

5. Prepare the Baking Dish

Lightly grease your 9×13 inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup easier.
Transfer your chicken mixture into the prepared dish, spreading it out evenly with your spatula.
Press down gently to eliminate any air pockets and create an even layer. This ensures uniform baking.
Smooth the top surface so the topping will distribute evenly later.

6. Make the Cracker Topping

Place your butter crackers in a large zip-top bag and seal it, pressing out excess air.
Use a rolling pin or the bottom of a heavy pan to crush the crackers. You want mostly fine crumbs with a few larger pieces for extra texture.
Transfer the crushed crackers to a medium bowl.
Pour the melted butter over the cracker crumbs and toss with a fork until all the crumbs are evenly coated.
The butter-cracker mixture should look like wet sand. If it seems dry, add another tablespoon of melted butter.

7. Add the Topping and Bake

Sprinkle the buttered cracker crumbs evenly over the entire surface of your chicken mixture.
Use your hands or the back of a spoon to press the topping down gently. This helps it adhere and creates a more cohesive crust.
If you reserved some almonds earlier, scatter them over the cracker topping now.
Place the dish in your preheated 350°F (175°C) oven on the center rack.
Bake for 30-35 minutes, until the topping is golden brown and the edges are bubbling.
The casserole should be heated through completely. You can insert a knife in the center to check – it should come out hot.

8. Cool and Serve

Remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly.
The resting time also prevents anyone from burning their mouth on piping hot filling.
Cut into portions and serve while still warm. The topping should be crispy and the filling should be creamy and hot.
Garnish with fresh parsley or celery leaves if desired for a pop of color.

You might also enjoy: Buffalo Chicken Salad

Tips for The Best Hot Chicken Salad

These tips come from years of making this recipe and learning from both successes and mistakes. Following these will help you achieve perfect results every time.

Use high-quality mayonnaise: I’ve found that using a good mayo like Duke’s or Hellmann’s makes a noticeable difference in flavor. Cheap mayonnaise can taste overly sweet or have an off flavor.
Don’t overbake: Watch your casserole closely during the last 10 minutes of baking. Once the top is golden and the edges bubble, it’s done. Overbaking can dry out the chicken.
Toast your almonds first: For even more flavor, toast the slivered almonds in a dry skillet for 3-4 minutes before adding them to the mixture. They’ll become fragrant and develop a deeper, nuttier taste.
Season in layers: Taste your creamy mixture before adding the chicken. It’s easier to adjust seasonings at this stage than after everything is mixed.
Let chicken cool completely: If using freshly cooked chicken, make sure it’s completely cool before mixing with the mayo mixture. Hot chicken can cause the mayo to separate and become oily.
Use block cheese and grate it yourself: Pre-shredded cheese contains anti-caking agents that can affect the texture of your casserole. Freshly grated cheese melts much more smoothly.
Adjust celery to your preference: If you’re not a huge celery fan, you can reduce it to ¾ cup. If you love crunch, add extra.
Make it ahead: This casserole actually benefits from being assembled ahead of time. Prepare everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Add 10 extra minutes to the baking time if baking from cold.
Freshen up leftovers: When reheating, add a splash of chicken broth or cream to restore moisture, then warm in a 325°F oven until heated through.

Serving Suggestions

Hot chicken salad is incredibly versatile and can be served in so many delicious ways. Over the years, I’ve discovered various serving methods that highlight different aspects of this dish.

Here are my favorite ways to enjoy it:

On buttery croissants: Split warm croissants and fill them generously with hot chicken salad for an elegant lunch. The flaky pastry pairs beautifully with the creamy filling.
With dinner rolls: Serve alongside my homemade dinner rolls for scooping up every last bit of the creamy goodness.
Over mixed greens: Spoon hot chicken salad over a bed of fresh lettuce, arugula, or spinach. The warm casserole slightly wilts the greens, creating a wonderful contrast of textures.
In a bread bowl: Hollow out round sourdough loaves and fill them with hot chicken salad for a impressive presentation at dinner parties.
With crackers: Serve as a hot dip alongside assorted crackers and crostini for a party appetizer. Keep it warm in a slow cooker on the low setting.
Alongside broccoli salad: The fresh, crunchy broccoli salad provides a nice counterpoint to the rich, warm chicken salad.
With scalloped potatoes: Create a complete comfort food meal by pairing this with creamy scalloped potatoes and a simple green vegetable.
As a casserole: Simply serve it straight from the baking dish with a side of roasted vegetables or a crisp salad.

Variations of Hot Chicken Salad

One of the things I love most about this recipe is how adaptable it is. Over the years, I’ve experimented with numerous variations, and here are the most successful ones.

Feel free to mix and match these ideas to create your own signature version:

Bacon lovers: Add 6-8 slices of crumbled crispy bacon to the chicken mixture. The smoky flavor complements the creamy base perfectly.
Greek-inspired: Replace half the mayonnaise with Greek yogurt, swap almonds for chopped walnuts, and add ½ cup crumbled feta cheese and ¼ cup chopped kalamata olives.
Spicy kick: Mix in 2-3 tablespoons diced jalapeños, use pepper jack cheese instead of cheddar, and add ½ teaspoon cayenne pepper to the creamy mixture.
Herb garden: Fold in 2 tablespoons each of fresh chopped parsley, dill, and chives. The fresh herbs brighten the whole dish.
Apple walnut: Add 1 cup diced Granny Smith apples and replace almonds with chopped walnuts for a sweet-tart twist. The apple adds a refreshing crunch.
Water chestnuts: Replace half the celery with diced water chestnuts for a different kind of crunch and slightly sweeter flavor.
Low-carb friendly: Use crushed pork rinds instead of crackers for the topping. Mix them with melted butter just like the crackers. It’s surprisingly delicious.
Extra cheesy: Increase the cheddar cheese to 2 cups and add ½ cup grated Parmesan cheese to both the filling and the topping.
Curry twist: Add 1-2 teaspoons curry powder and ½ cup golden raisins for a flavor profile similar to curried chicken salad.
Ranch style: Mix in 2 tablespoons dry ranch seasoning mix and top with crushed Ranch Doritos instead of crackers for a fun variation kids love.

Read Also: Potato Salad Recipe

Storage and Reheating

Proper storage ensures your hot chicken salad stays delicious for several days. I’ve learned these methods keep it fresh and flavorful.

Refrigerator storage: Cover the baking dish tightly with aluminum foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
Freezing: This recipe freezes reasonably well, though the texture of the celery and almonds may soften slightly. Freeze in a freezer-safe container or wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating in the oven: Place refrigerated hot chicken salad in a 325°F (165°C) oven and reheat for 20-25 minutes until warmed through. Cover with foil for the first 15 minutes to prevent the topping from burning, then uncover to re-crisp.
Reheating individual portions: Use the microwave for single servings. Heat on medium power for 2-3 minutes, stirring halfway through. Add a teaspoon of chicken broth or cream if it seems dry.
Make-ahead instructions: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, remove from refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding 5-10 extra minutes if needed.
Avoiding sogginess: If your reheated casserole seems soggy, spread it on a baking sheet and bake at 350°F for 10-15 minutes. This will help dry out excess moisture and re-crisp the topping.
Portioning for easy storage: After baking, let the casserole cool, then cut into individual portions. Wrap each portion separately in plastic wrap, then store together in a freezer bag. This makes it easy to grab single servings.

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 8 servings):

Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. This is a rich, indulgent dish best enjoyed in moderation as part of a balanced diet.

Health Benefits of Key Ingredients

While this hot chicken salad recipe is definitely comfort food, several ingredients offer notable nutritional benefits that make it more than just an indulgence.

Chicken: Provides lean protein essential for muscle maintenance and repair. A single serving delivers about 28 grams of protein, which helps keep you feeling satisfied longer. Chicken is also rich in B vitamins, particularly niacin and B6, which support energy metabolism.
Almonds: These nuts are packed with vitamin E, magnesium, and heart-healthy monounsaturated fats. They add beneficial omega-3 fatty acids and fiber to the dish. Almonds have also been shown to help with blood sugar control and may reduce cholesterol levels.
Celery: Low in calories but high in antioxidants and beneficial plant compounds. It provides vitamins K and C, plus potassium and folate. The fiber content aids digestion and helps you feel fuller longer.
Lemon juice: Offers a boost of vitamin C and helps your body absorb iron from the other ingredients more effectively. The citric acid in lemon juice also aids digestion and adds brightness without extra calories.
Garlic powder: Contains compounds that support immune function and heart health. While used in small amounts, it contributes antibacterial and anti-inflammatory properties.
Cheddar cheese: Provides calcium for bone health and additional protein. It’s also a good source of vitamin A and zinc. Choosing sharp cheddar means you can use less for the same flavor impact.

Another wholesome meal option is my chicken and egg salad.

FAQs About Hot Chicken Salad

1. Can I make this hot chicken salad recipe without mayonnaise?

Yes, you can substitute Greek yogurt for half or all of the mayonnaise for a lighter version. However, the flavor will be tangier and less rich. Another option is to use avocado mayonnaise, which provides a similar creamy texture with a slightly different flavor profile.

2. What’s the best way to cook chicken specifically for this recipe?

I prefer using a rotisserie chicken from the store because it’s already seasoned and saves so much time. If cooking from scratch, poaching chicken breasts in seasoned water or chicken broth keeps them incredibly moist. Alternatively, bake seasoned chicken breasts at 375°F until they reach 165°F internal temperature, which takes about 25-30 minutes depending on thickness.

3. Can I use a different type of nut instead of almonds?

Absolutely! Pecans, walnuts, or cashews all work beautifully in this recipe. Each brings a slightly different flavor, so choose based on your preference. Pecans add a buttery richness, walnuts provide earthiness, and cashews offer a milder, sweeter taste. Just use the same amount (1 cup) regardless of which nut you choose.

4. Why is my hot chicken salad watery after baking?

This usually happens when the chicken or celery contained too much moisture. Make sure your cooked chicken is completely cooled and not releasing liquid. Pat the diced celery very dry with paper towels before adding it to the mixture. Also, avoid overloading with vegetables, as they release water during baking.

5. Can I double this recipe for a larger crowd?

Yes, this recipe doubles easily! Use a large roasting pan or two 9×13 inch baking dishes. Keep the baking time the same but check for doneness around the 30-minute mark. The casserole is ready when it’s bubbling around the edges and the topping is golden brown.

For meal prep ideas, check out my mexican chicken salad.

Final Thoughts

This hot chicken salad recipe has become one of my most treasured comfort food recipes, and I hope it brings as much joy to your table as it has to mine. The combination of creamy filling, crunchy topping, and tender chicken creates something truly special.

What I love most is how this dish brings people together. I’ve served it at everything from casual weeknight dinners to holiday gatherings, and it never fails to impress.

Give this recipe a try and let me know how it turns out! I’d love to hear about any variations you create or how your family enjoys it. Drop a comment below with your thoughts, and don’t forget to share this recipe with friends who might enjoy it too.

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