Hot chicken salad is a warm, creamy twist on the classic chicken salad. It’s hearty, comforting, and perfect for potlucks, family dinners, or easy lunches. Made with tender chicken, crunchy celery, melty cheese, and a crispy topping, it’s baked to golden perfection. Whether you’re serving it as a casserole or in a sandwich, this dish is a crowd-pleaser. Read on to learn how to make it from scratch, customize it your way, and store it for later.
What Is Hot Chicken Salad Recipe?
Hot chicken salad is a warm, savory casserole-style dish that combines classic chicken salad ingredients with a creamy base, then bakes them until bubbly and golden. Unlike the traditional cold version, this one is served hot—making it more satisfying as a main dish.
The key components include diced cooked chicken, mayonnaise, celery, shredded cheese, and a crunchy topping like crushed potato chips or breadcrumbs. Some versions also add slivered almonds or hard-boiled eggs for extra texture and richness.
This dish first became popular in Southern kitchens, where comfort food and casseroles are staples. Over the years, it has earned a place at potlucks, church suppers, and holiday tables thanks to its rich flavor and simplicity.
Ingredients You’ll Need
Here’s a list of the essential ingredients that make this hot chicken salad rich, creamy, and satisfying. These pantry-friendly items come together quickly and can be easily adjusted to your taste.
Main Ingredients:
Cooked Chicken (2–3 cups, diced or shredded):
Use rotisserie chicken, leftover baked chicken, or poached chicken breasts. White or dark meat both work well.
Mayonnaise (¾ to 1 cup):
Acts as the creamy binder. Use full-fat mayo for best flavor and texture.
Shredded Cheddar Cheese (1 cup):
Adds sharpness and melts beautifully. Feel free to use a cheese blend or swap for Monterey Jack or Swiss.
Celery (½ cup, finely chopped):
Gives a fresh crunch and balances the richness.
Onion (¼ cup, finely chopped):
Optional, but adds savory depth. Sweet onion or green onion both work.
Lemon Juice (1–2 tablespoons):
Brightens up the flavor and cuts through the creaminess.
Salt & Black Pepper (to taste):
Season to enhance all the flavors. Optional: a pinch of garlic powder or paprika for extra kick.
Optional Add-Ins:
Sliced Almonds (¼ cup):
For a nutty crunch and Southern-style flair.
Hard-Boiled Eggs (2, chopped):
Adds extra protein and a richer texture.
Pimentos (2 tablespoons, chopped):
For color and a mild sweetness.
Topping:
Crushed Potato Chips or Buttered Bread Crumbs (1 cup):
This finishing layer gives a salty, crunchy contrast to the creamy filling. You can also use crushed Ritz crackers.
Optional Add-Ins and Variations
One of the best things about hot chicken salad is how flexible it is. You can tailor the recipe to match your preferences, dietary needs, or what you already have in your kitchen. Here are some tasty ways to change it up:
Popular Add-Ins:
Slivered Almonds:
Adds a nutty crunch and a Southern-style touch. Lightly toast them for extra flavor.
Hard-Boiled Eggs:
Diced eggs give the salad more richness and protein. Great for a more filling dish.
Pimentos or Roasted Red Peppers:
These add a pop of color and mild sweetness that balances the creamy texture.
Green Peas:
For a little color and a hint of sweetness. Add thawed frozen peas right before baking.
Water Chestnuts:
Offer a crisp, fresh bite that pairs well with the creamy base.
Protein Variations:
Turkey:
A great way to use up leftover holiday turkey—flavorful and just as tender as chicken.
Tuna or Salmon:
Swap the chicken for canned tuna or cooked salmon for a seafood twist.
Vegetarian Version:
Use chickpeas, white beans, or tofu in place of chicken for a meatless version. Add extra seasoning for flavor.
Cheese Options:
Swiss or Gruyère:
Adds a nutty depth—pairs beautifully with almonds or mushrooms.
Mozzarella:
Melts smoothly and gives a gooey texture. Great if you want something more mild.
Topping Ideas:
Ritz Crackers:
Crushed and mixed with melted butter for a golden, buttery crust.
French Fried Onions:
For an oniony crunch that’s bold and satisfying.
Parmesan Cheese:
Sprinkle on top for a crispy, salty finish.
Spice & Flavor Boosts:
Curry Powder:
A teaspoon adds warmth and depth—perfect if you like bold flavors.
Dijon Mustard or Garlic Powder:
Just a little can enhance the flavor and cut through the richness.
Hot Sauce or Cayenne Pepper:
For a spicy kick that wakes up the dish.
Want Sandwiches Instead?
Turn your hot chicken salad into a Hot Chicken Salad Sandwich by spooning the warm mixture onto toasted buns, croissants, or brioche rolls. Add lettuce or pickles for extra texture.
Step-by-Step Instructions
This hot chicken salad comes together in just a few simple steps and requires minimal prep time. Follow these easy instructions to get it on the table quickly.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready to go by the time your mixture is assembled.
Step 2: Prepare the Chicken
If you’re using cooked leftover chicken, dice or shred it into bite-sized pieces (about 2–3 cups).
Rotisserie chicken works great here for speed and flavor.
Step 3: Mix the Base
In a large mixing bowl, combine:
- Diced chicken
- ¾ to 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- ½ cup chopped celery
- ¼ cup finely chopped onion
- 1–2 tablespoons lemon juice
- Salt and pepper to taste
Mix well until everything is evenly coated.
Step 4: Add Optional Ingredients (if using)
Fold in any extras you like, such as:
- Chopped hard-boiled eggs
- Sliced almonds
- Pimentos
- Peas or water chestnuts
Don’t overmix—just enough to distribute the ingredients evenly.
Step 5: Transfer to Baking Dish
Spoon the mixture into a greased 8×8 or 9×9-inch baking dish. Spread it evenly with a spatula or spoon.
Step 6: Add the Topping
Sprinkle 1 cup of crushed potato chips, buttered breadcrumbs, or Ritz crackers evenly over the top for a crisp, golden finish.
- Optional: Add a light sprinkle of cheese or a few sliced almonds on top for extra texture.
Step 7: Bake
Place the dish in the preheated oven and bake for 25–30 minutes, or until:
- The top is golden and crisp
- The filling is bubbly around the edges
Step 8: Let It Rest
Remove from the oven and let the casserole sit for 5–10 minutes before serving. This helps the salad set and makes it easier to scoop.
Serving Tip:
Serve hot with a side salad, on toasted bread for sandwiches, or over rice for a heartier meal.
Tips for Success
To make sure your hot chicken salad turns out creamy, flavorful, and perfectly baked every time, follow these practical tips. These small details can make a big difference in taste and texture.
Use Cooked Chicken That’s Not Too Dry
If your chicken is overcooked or too dry, the salad can taste bland or chalky. Use moist, tender chicken like rotisserie, poached, or freshly baked chicken breast or thighs.
Don’t Overdo the Mayonnaise
While mayo gives the dish its creamy base, too much can make it greasy. Stick to the recommended amount (¾ to 1 cup) for balance. You can always add a spoonful more if the mixture feels dry.
Add Lemon Juice for Brightness
Even a small amount of fresh lemon juice helps lift the rich, creamy flavors and prevents the salad from tasting too heavy.
Mix Gently
When combining ingredients—especially with delicate items like hard-boiled eggs or add-ins like peas—fold gently to avoid a mushy texture.
Use Fresh Ingredients for Crunch
Celery and onions give the salad freshness and texture. Use freshly chopped veggies for the best bite and flavor.
Choose a Topping That Adds Crunch
Don’t skip the topping—it provides contrast to the creamy filling. Crushed potato chips, Ritz crackers, or buttered breadcrumbs all work beautifully. Add them just before baking to prevent sogginess.
Bake Until Bubbly and Golden
Watch for bubbling edges and a golden top. This means it’s fully heated through and the topping is perfectly crisp. Avoid overbaking, which can dry out the salad.
Let It Rest After Baking
Let the dish sit for 5–10 minutes before serving. This helps the filling settle and makes it easier to portion.
Taste Before Baking
Once your mixture is combined (before adding raw eggs or toppings, if using), taste it and adjust salt, pepper, or lemon juice as needed. It’s easier to tweak before it goes in the oven.
Customize, but Keep Balance
Feel free to add new flavors, but keep the creamy-to-crunchy ratio in mind. Too many wet or soft ingredients can make the dish mushy.
Nutrition Information
Hot chicken salad is a comfort food classic, and while it’s rich and satisfying, it can also be reasonably balanced depending on the ingredients you use. Below is an approximate nutritional breakdown per serving, based on a standard recipe using chicken, mayonnaise, cheddar cheese, celery, and a potato chip topping. (Serving size: about 1 cup; yields 6 servings.)
Note: Exact values may vary based on specific ingredients and brands used.
Estimated Nutrition per Serving:
- Calories: 400–450 kcal
- Protein: 22–25 grams
- Total Fat: 30–35 grams
- Saturated Fat: 7–10 grams
- Carbohydrates: 10–15 grams
- Sugars: 1–2 grams
- Fiber: 1 gram
- Cholesterol: 80–100 mg
- Sodium: 500–700 mg
Nutritional Highlights:
- High in Protein: The chicken and cheese provide a solid protein boost, making this a filling main dish.
- Rich in Fats: The mayonnaise and cheese contribute to a higher fat content. You can lighten it up by using low-fat mayo or reducing the cheese slightly.
- Moderate Carbs: The carbs mainly come from the crunchy topping and any optional mix-ins like breadcrumbs or crackers.
Customizable for Diets:
- Keto-Friendly: Skip the topping or use crushed pork rinds instead of chips.
- Low-Carb: Use less cheese and a lighter mayo version.
- Gluten-Free: Use gluten-free breadcrumbs or skip the topping.
Want to Make It Lighter?
Use Greek yogurt in place of part of the mayo for fewer calories and added protein. Add more veggies like spinach or bell peppers to stretch the portion size and boost fiber. Bake in mini portions to help with portion control for calorie-conscious eaters.
Serving Suggestions
Hot chicken salad is a versatile dish that can be served in a variety of delicious ways. Whether you’re preparing it for a casual family meal, a brunch, or a potluck, here are some ideas to help you serve it in the best possible way.
As a Main Dish (Casserole Style)
Serve hot chicken salad straight from the baking dish as a comforting main course. Pair it with:
- A light side salad (mixed greens with vinaigrette)
- Steamed vegetables like broccoli, green beans, or asparagus
- Fresh fruit (grapes, melon, or apple slices) for contrast
- Buttered rolls or crusty bread to scoop up the creamy filling
On Toast or Bread
Spoon warm chicken salad over:
- Thick slices of toasted sourdough or brioche
- Garlic bread for extra flavor
- English muffins for a fun brunch option
Add a slice of tomato or some baby spinach for freshness.
As a Sandwich
Use the hot chicken salad as a warm filling in sandwiches. Great for lunch or a light dinner. Try it with:
- Toasted croissants (rich and flaky)
- Brioche or sandwich buns
- Slider rolls for party-size portions
You can also add lettuce, pickles, or a slice of cheese for extra texture and flavor.
Over Rice or Pasta
Turn the dish into a heartier meal by serving it over:
- White or brown rice
- Butter noodles or orzo pasta
- Cauliflower rice if you’re keeping it low-carb
Stuffed in Vegetables
Scoop hot chicken salad into:
- Halved bell peppers (then bake for a few extra minutes)
- Zucchini boats or baked potatoes
A great way to make the dish lighter and veggie-forward.
Party or Potluck Style
Make mini hot chicken salad bites using:
- Phyllo cups or mini tart shells
- Hollowed-out dinner rolls
Serve warm with toothpicks for easy appetizers
Serving Temperature:
Always serve warm, right out of the oven, for best texture and flavor. Let it cool for a few minutes before dishing out so it holds together nicely.
Make-Ahead & Freezer Tips
Hot chicken salad is a perfect make-ahead dish, whether you’re prepping for a busy weeknight, hosting a gathering, or stocking your freezer with comforting meals. Here’s how to prep it in advance without sacrificing flavor or texture.
Make-Ahead Tips (Up to 2 Days in Advance):
Assemble the Casserole, But Don’t Bake It Yet
Prepare the full recipe as instructed (mix the filling and add the topping). Place it in a greased baking dish and cover tightly with plastic wrap or foil. Store in the refrigerator for up to 2 days before baking.
Bake When Ready to Serve
Remove from the fridge 30 minutes before baking to let it come to room temperature. Bake as usual at 350°F (175°C) until hot and bubbly (may take 5–10 minutes longer if still slightly chilled).
Add Crunchy Topping Just Before Baking
For the crispiest topping, wait to sprinkle crushed chips or crackers right before the casserole goes into the oven. This prevents sogginess.
Freezing Instructions:
Freeze Before Baking (Recommended)
Prepare the chicken salad mixture and place it in a freezer-safe baking dish (preferably foil or disposable). Skip the topping for now—add it after thawing. Cover tightly with plastic wrap and then foil to prevent freezer burn. Label with date and freeze for up to 2 months.
To Bake from Frozen:
Let it thaw overnight in the refrigerator. Add your crunchy topping before baking. Bake at 350°F (175°C) for 30–40 minutes, or until fully heated and golden on top.
Freeze in Portions (Optional)
Scoop the unbaked filling into smaller, freezer-safe containers for individual servings. Great for quick lunches or single meals. Thaw overnight and microwave or bake until heated through.
What to Avoid When Freezing:
Don’t freeze mayo-heavy mixtures for too long after 2 months, the texture can change. Avoid freezing with chips or crumb toppings already on they’ll get soggy.
Summary:
| Step | Refrigerate | Freeze |
|---|---|---|
| Fully Assembled | Up to 2 days (unbaked) | Up to 2 months (unbaked) |
| With Topping | Add just before baking | Add after thawing |
| Reheating | Bake 25–30 mins | Thaw + Bake 30–40 mins |
How to Store Leftovers
Hot chicken salad stores well, making it a great option for leftovers you can enjoy later in the week. Here’s how to properly store, reheat, and make the most of your leftovers without compromising flavor or texture.
Refrigerator Storage
How to Store:
Allow the hot chicken salad to cool to room temperature before storing. Transfer leftovers into an airtight container or cover the original baking dish tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days.
Reheating Instructions:
Oven (Best Method):
Preheat oven to 325°F (160°C). Place leftovers in an oven-safe dish and cover with foil to prevent drying out. Heat for 15–20 minutes, or until warmed through. Remove foil for the last few minutes to re-crisp the topping.
Microwave (Faster Option):
Place a portion in a microwave-safe dish. Cover loosely with a lid or damp paper towel. Heat in 30-second intervals until hot, stirring halfway. Note: The topping may lose its crunch in the microwave.
Freezer Storage (Optional)
How to Freeze Leftovers:
Transfer cooled portions to freezer-safe containers or resealable freezer bags. Label with the date and freeze for up to 2 months.
To Reheat from Frozen:
For best results, thaw overnight in the refrigerator. Reheat in the oven at 350°F (175°C) for 25–30 minutes, or until heated through and bubbly. Add a fresh layer of crushed chips or breadcrumbs before reheating to revive the crisp texture.
Tips to Maintain Quality:
Avoid refreezing previously frozen chicken salad. Divide into individual portions before storing to make reheating easier and reduce waste. Don’t store with soggy topping you can always add a fresh crunchy topping before reheating.
Conclusion
Hot chicken salad is the ultimate comfort food—rich, creamy, and endlessly customizable. Whether you serve it as a main dish, in a sandwich, or make it ahead for busy days, this recipe offers warmth and flavor in every bite. With just a few simple ingredients and easy steps, it’s a dish anyone can master. Give it a try, make it your own with your favorite add-ins, and enjoy a satisfying meal that brings comfort to any table.
FAQS
Hot Chicken Salad Recipe
Ingredients
Method
- Preheat oven to 350°F.
- In a large mixing bowl, combine chicken with celery, almonds (reserving 2 tablespoons), chopped onion, lemon juice, cayenne pepper, salt, black pepper, mayonnaise, water chestnuts, and cheddar cheese (reserving 1 cup). Stir to combine the chicken mixture well.
- Pour hot chicken salad into a 9 x 13-inch casserole dish sprayed with nonstick cooking spray.
- Sprinkle the top of the hot chicken salad with the remaining cheese and sliced almonds.
- Bake for 30 minutes.