This vintage inspired recipe is from the wonderful Paula Deen. It reminds me of the weeknight casseroles served by busy Moms back in the 80s .
This clever dish combines two family favorites: creamy chicken salad and comforting casserole! It is so versatile it would be delicious served for brunch, lunch, or dinner!
Hot Chicken Salad Casserole
Ingredients
- 2 tablespoons fresh lemon juice
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ cup slivered almonds
- 1 cup celery diced
- 2 cups cooked cubed or shredded chicken breast
- 1 cup mayonnaise
- 1 cup sharp cheddar cheese grated
- 1 cup potato chips crushed
Instructions
- Preheat oven to 350 °F.
- Spray a 9x13 baking dish with non stick cooking spray.
- In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
- Spread the mixture in the prepared baking dish.
- Spread the crushed potato chips on top.
- Bake for 20 minutes, or until bubbly.
Notes
For The Love of Food Blog
For this recipe you need about 2 cups of shredded or cubed cooked chicken.
I prefer to poached 2 large boneless, skinless chicken breasts in simmering chicken broth.
Once cooked through remove to a cutting board and cool slightly then shred with forks or chop up.
Perfect for chicken salad and casseroles!
Gather all your ingredients for the chicken mixture.
In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
Stir well, making sure to combine all the seasonings and sauces.
Spread the mixture in a greased 9×13 baking dish.
You need 1 cup of crushed potato chips for topping.
I use my mini food processer to blend them into the perfect small topping to sprinkle on.
Spread the crushed potato chips on top.
Bake at 350 degrees for 20 minutes.
The perfect warm brunch dish for you to share with the ones you love!
Serve warm with a side salad and enjoy!
Friday #BrunchWeek Recipes
Beverages
- Coconut Syrup for Lattes from Jen Around the World
Appetizers and Salads
- Dill Pickle Cream Cheese from Cindy’s Recipes and Writings
Breads, Grains, and Cereals
- Banana Thumbprint Donuts from A Kitchen Hoor’s Adventures
- Strawberry Lemon Scones from Jolene’s Recipe Journal
- Ham, Cheddar and Broccoli Muffins from A Little Fish in the Kitchen
Egg Dishes
- Air Fryer Egg Toast from Cheese Curd In Paradise
- Scrambled Tofu Bowl from Magical Ingredients
Main Dishes
- Chipped Beef on Toast from Palatable Pastime
- Homemade Italian Sausage from Art of Natural Living
- Hot Chicken Salad Casserole from For the Love of Food
Desserts
- Chocolate Dr. Pepper Bundt Cake from That Recipe
- Dulce de Leche Dumpling Cookies from Karen’s Kitchen Stories
- Japanese Coffee Jelly from Tara’s Multicultural Table
Recommend using a smaller pan, if you want it to be like a casserole.
Why did all the Mayo get sooo oily? It didn’t look like the picture.
What type of mayo did you use? I used Duke’s and did not have an issue.