READY IN 35 mins

Hot Chicken Salad

Read Reviews (10)

"I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds." — NORMAG

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 28, 2005

This casserole needed a little more *zing*, so I added 1 more TBS. lemon juice. I also dusted the top with more sliced almonds. It made it more appetizing than crushed chips.

—SEA1964

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Most Helpful Critical Review

Dec 21, 2010

I thought it was so-so. But being a single mom of 5, not one of my kids wanted a second bite so it's not worth me making it again. I thought I had them with the chips on top but no way.

—julieinid

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16 Ratings

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Oct 09, 2003

A very good recipe. It takes a little more time to gather all the ingredients but once you have them it is very easy to make. It's great as a side to dinner or can even be dinner itself.

—Robert

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Aug 30, 2003

I love this recipe!!!

—Chris

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Sep 14, 2008

My mother made something very similar, except I remember hers included some poultry seasoning. My version turned out quite good considering all of the substitutions I made - a little bit of this and a little bit of that to be cleaned out of my refrigerator. I used deli mesquite chicken, roasted red peppers, chopped artichoke hearts, green onions, and cashews, folded in the mayo/lemon juice mixture and topped with crushed potato chips & cheddar/mozzarella cheese.

—gapch1026

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Jun 27, 2005

This is delicious! Great dinner recipe!

—GINAH1

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Nov 09, 2009

This was good - well-received. I wouldn't say I was blown away however. I roasted the chicken first with my standard method: olive oil, salt, white pepper, and celery salt. I doubled the reipce, and used slivered almonds instead of salted. Also, an orange pepper for color instead of green. It is a good base recipe to use and tweak.

—Biokerristry

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Feb 16, 2006

This was really good, and my kids loved it! Go figure...

—miscellaneousme

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Nutrition

Calories
288 kcal
14%

Carbohydrates
13.3 g
4%

Cholesterol
31 mg
10%

Fat
21.1 g
33%

Fiber
2.1 g
8%

Protein
12.6 g
25%

Sodium
363 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Chicken Salad

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 288
Calories from Fat: 190

% Daily Value *
Total Fat 21.1g 33 %
Saturated Fat 4.6g 23 %
Cholesterol 31mg 10 %
Sodium 363mg 15 %
Potassium 534mg 15 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 2.1g 8 %
Protein 12.6g 25 %
Sugars 1.2g
Vitamin A 5 %
Vitamin C 17 %
Calcium 8 %
Iron 11 %
Thiamin 8 %
Niacin 54 %
Vitamin B6 26 %
Magnesium 16 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.