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hot chicken salad

(6)
cataharin avatar
Blue Ribbon Recipe by
Cathie Valentine
@cataharin
Graniteville, SC

My mom gave me this recipe when I got married in 1984. A few years ago, I pulled it out and served it at a Christmas party. Now everyone asks me to make it.

Blue Ribbon Recipe

Salty and crunchy, this is a fun spin on traditional chicken salad. Served hot, it has a creamy, cheesy dressing and a crisp and crunchy topping. Enjoy this as a dip or sandwich topping. With its savory and tangy flavor, you can serve this with fresh veggies, chips, or rolls. It's a very versatile chicken salad recipe.

— The Test Kitchen @kitchencrew
(6)
yield 8 +
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For hot chicken salad

  • 3 c
    cooked cubed chicken
  • 1 c
    chopped celery
  • 1/2 tsp
    salt
  • 1/2 c
    chopped green pepper
  • 1 jar
    pimentos, drained (4 oz)
  • 2 Tbsp
    lemon juice
  • 1 c
    mayonnaise
  • 1 Tbsp
    Worcestershire sauce
  • 1 can
    cream of chicken soup (10.5 oz)
  • 2 - 3 c
    crushed potato chips
  • 1/2 - 3/4 c
    shredded cheddar cheese
  • 1/2 c
    slivered almonds

How To Make hot chicken salad

  • 9x13 baking dish prepared.
    1
    Preheat oven to 350 F. Spray a 9x13 inch casserole dish with non-stick spray.
  • All ingredients except cheese, potato chips, and almonds, in the casserole dish.
    2
    In a large bowl, mix all ingredients except cheese, potato chips, and almonds. Mix well. Place in the casserole dish. Sprinkle cheese on top.
  • Potato chips added to the baking dish.
    3
    Next, sprinkle on crushed potato chips.
  • Almonds sprinkled over the potato chips.
    4
    Finally, sprinkle almonds on top.
  • Baking the hot chicken salad.
    5
    Bake for 30 minutes at 350 degrees until bubbly.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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