Paula Deen Hot Chicken Salad

Paula Deen hot chicken salad takes 20 minutes and cooked chicken, celery and sharp cheddar to make a creamy, bubbly casserole under a crunchy potato chip crust. It's an easy Southern comfort food dinner for potlucks, church suppers or Sunday dinner, and it's make-ahead friendly.

Crush the potato chips by hand and scatter them right before the dish goes in the oven, because that keeps the topping crisp. Add them early and they turn soggy and soft.

Paula keeps the salad simple with only lemon juice, salt and pepper, so the mayonnaise and cheddar stay in charge. The almonds and celery add crunch to an otherwise creamy bake, and you can mix the filling ahead of time.

Paula Deen Hot Chicken Salad

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

Creamy chicken, crisp celery and toasted almond crunch sit under a golden layer of crushed potato chips. As it bakes, the sharp cheddar melts into the mayonnaise and the edges bubble up.

Ingredients

• 2 tablespoons fresh lemon juice
  

• ½ teaspoon Pepper
  

• ½ teaspoon salt
  

• ½ cup slivered almonds
  

• 1 cup diced celery
  

• 2 cups cooked cubed chicken breast
  

• 1 cup mayonnaise
  

• 1 cup grated sharp cheddar cheese
  

• 1 cup crushed potato chips
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray so the salad lifts out cleanly later.
• Mix the filling: Combine 2 cups cooked cubed chicken breast, 1 cup diced celery, 1/2 cup slivered almonds, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons fresh lemon juice, 1 cup mayonnaise and 1 cup grated sharp cheddar cheese in a large bowl. Stir until everything is evenly coated, then spoon it into the prepared baking dish.
• Add the topping: Spread 1 cup crushed potato chips over the top of the chicken mixture. Cover the surface evenly so every serving gets some crunch.
• Bake until bubbly: Bake for 20 minutes, or until the casserole is bubbly. The chips should look golden and the cheese should be melted around the edges.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 4-sided box grater, Zulay metal lemon squeezer, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken for hot chicken salad?

Yes, a rotisserie chicken is a great shortcut since the recipe calls for cooked cubed chicken breast. Pull off the skin and cube the white meat, and you save yourself the cooking time.

How do I keep the potato chip topping crunchy?

Add the chips right before baking and leave them off if you're making the salad ahead. They stay crisp when they hit the heat fresh, while chips that sit on the wet filling go soft.

Can I make hot chicken salad ahead of time?

You can stir together the chicken, celery, almonds, mayonnaise and cheese, then keep it covered in the fridge until you're ready to bake. Wait to add the chips until it goes in the oven, and expect it to need a few extra minutes if it starts cold.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for a few days. Reheat in a 350°F oven so the filling warms through, though the chip topping will not be as crisp as the first night.

Can I swap the mayonnaise or the cheese?

Sour cream or plain Greek yogurt can replace part of the mayonnaise, but the casserole will taste tangier and a little less rich. Any good melting cheese works in place of sharp cheddar, though sharp cheddar gives the most flavor.