Creamy chicken salad mixed with shredded cheese, topped with buttery bread crumbs and warmed in the oven. Spread over toasted sandwich bread for a warm satisfying lunch or serve alongside your favorite rice for a dinner everyone in the family will enjoy.
Wow!
This is so good.
Wow…
That was awesome.
Those were Ken’s exact comments as he ate this Hot Chicken Salad for lunch yesterday. I don’t often hear such exclamations come from Ken while we are eating unless we are eating Japanese food. Today it was only chicken salad for goodness sake, but everything came out just perfect.
When my friend, Barb, shared this recipe with me, I knew it would be something he was going to like.
I had no idea he would enjoy it as much as did.
Honestly, I do not know how I have come this far through life and not ever heard of Hot Chicken Salad. It is such a simple and comforting meal I needed to share this recipe with you as soon as possible to save you from experiencing the same feeling of loss.
And when your partner or companion reacts like mine as he took bite after bite, it just might make your day.
Comfort Food at its Best
If you have lived in the South, and I have not, I presume you are familiar with this outstanding meal. It appears to be topped with potato chips in many of the recipes I have seen since my initial introduction. Personally, I like the subtle crunch and look of the browned bread crumbs rather than the idea of potato chips atop my chicken salad.
I will leave that up to you to decide for yourself.
When I made this I actually simmered a whole chicken then made my salad but that is not necessary and too time consuming. The meat was extraordinarily soft and juicy but probably not worth the time and effort when mixed with all the other ingredients in this casserole. Using leftover chicken or a rotisserie chicken from the grocery store is the more efficient way to go.
Feel free to vary the ingredients in this recipe to your liking. I considered adding olives to mine but decided not to this first time around. Barb makes hers with water chestnuts to add a little crunchy texture and pimentos on occasion. I don’t usually have pimento peppers on hand but when I picture this dish with the additional color it would make it even more appetizing.
It is easy to double this recipe and I suggest you do because Ken ate an entire half of the casserole for his lunch.
Have you heard of Hot Chicken Salad? Let me know with a comment below if I am the only odd ball out there.
Things you may need for this recipe:
Hot Chicken Salad
- June 4, 2023
- 4
- Print this
Ingredients
- 2 c cooked chicken, shred or cut into large pieces
- 1 c mayo (Hellman's)
- 1 c shredded cheddar cheese
- 1/2 shallot, chopped
- 1 celery stalk, sliced thick
- 2-3 t jalapeno pepper, chopped (optional)
- 1/3 c bread crumbs
- 1 T butter melted
Directions
- Step 1
- In a large bowl add all ingredients except butter and crumbs and mix well to combine.
- Step 2
- In small separate bowl combine butter and crumbs, stir well and set aside.
- Step 3
- In a 2 qt oven safe dish pour the chicken mixture and spread evenly.
- Step 4
- Sprinkle the crumbs over top and bake at 350° for about 20 minutes or until bubbly and browned.
- Step 5
- Remove from oven and place under broiler on high for 2-4 mins. until bread crumbs turn nicely brown.
- Step 6
- Remove from broiler and cool for 5 minutes.
