An easy homemade chicken salad, this version is creamy, cheesy, and full of texture. Even better? Our Hot Potato Chip Chicken Salad Casserole is served warm and it’s topped with salty potato chip crumbs for a fun, non-traditional topping.
On Saturday mornings growing up there was one rule, o n e. Do not wake up Mom and Dad. Didn’t matter how early you woke up, you’d better tip toe down the hallway, praying all the way, and balance your weight just right not to hit the creaky stair on the way down. Of course we had to turn on the TV– we couldn’t miss the latest episode of our favorite Saturday morning cartoon. Still as soon as you hit that power button, you’d better be frantically, maniacally be pressing the down volume button. Because no matter how low our parents’ had left the volume when they went to bed, that thing was going to start up sounding like a brazen alarm. How they heard it over my Dad’s epic snoring is still a mystery for the ages.
We fixed ourselves bowls of cereal and milk, or the ever respectable pop tart and waited. My parents, just like my husband and I now that our kids can fend for themselves at first meal, valued those extra couple hours of sleep on the weekend. While we don’t typically cook breakfast, we’re big on brunch. And by brunch, we mean it can be, and will be, any combination of breakfast and lunch.
For breakfast fare we’ve brought our yummy Sausage, Egg, And Cheese Sliders. Breakfast Egg Rolls with Sausage Gravy, anyone? How about takeout from home with our Copy Cat Taco Bell’s AM Crunch Wrap. Nothing I’d want to wake up and make before my first cup of coffee, but after an extra two hours of sleep and a hot cuppa joe– you betcha.
Then there’s the lunchier end of things. I loooooove sliders for this, especially because they’re so easy to throw together ahead of time and have on hand. EXTRA time to snooze y’all, and still keep the troops happy and fed. We’ve brought you our relatively healthy, lightened up Tex Mex Chicken Salad. This Fall, we even shared our seasonal favorite, Cranberry Walnut Chicken Salad. It’s time to raise the curtain and introduce you to the super yummy Hot Potato Chip Chicken Salad Casserole. This creamy, hot chicken salad is perfect for Winter– or any day where it’s frosty outside and you want something that’s a toasty treat.
Hot Potato Chip Chicken Salad Casserole is our latest, maybe even greatest idea yet. It’s an extremely creamy chicken salad with a nice crunchy texture to balance it out. Baked so that the mixture’s bubbly and the cheese is melted, it’s topped with crisp salted potato chips for a fun dish that’s perfect for a potluck, and kid and parent approved.
- 2 cups cooked rostisserie chicken, rouchly chopped
- 1 cup diced celery
- 1/4 cup finely diced red onion
- 1/2 cup slivered almonds
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp fresh lemon juice
- 1 cup mayonnaise
- 1 cup grated sharp Cheddar
- 2/3 cup crushed potato chips
- Add all of the ingredients to a large mixing bowl, except the chips. Stir them to evenly combine.
- Spray a 9x9" baking dish with non stick cooking spray. Use a spatula to transfer the chicken salad mixture. Again, use the spatula to spread the mixture out evenly into the dish.
- Sprinkle the potato chips out evenly over the mixture.
- Bake at 350 degrees for 20 minutes, or until bubbly.
- Spoon the warm mixture onto rolls, and serve.
- You can serve this on warm croissant rolls for a treat.
- Alternatively, you can sub crispy fried onions for the potato chip topping.