Hot potato chip chicken salad casserole is a cozy way to warm up this lunch time classic. Creamy chicken salad gets topped with crunchy potato chips and baked for a comforting warm lunch or dinner any chilly day.
Chicken salad sandwiches are a staple in our house.
Everyone loves them and I love making a batch to have all week for lunch.
However, chicken salad is decidedly better in the warmer weather when it feels refreshing.
Once the temperature dips, my Southern blood needs food to warm me up.
Like this chicken salad casserole.
It’s essentially a classic chicken salad but with a few differences.
First, cheddar cheese gets mixed into the whole thing.
Second, it all gets baked and served warm.
And lastly, the whole casserole gets topped with a hearty amount of crunchy potato chips.
Ingredients
To make this you’ll need:
- Chicken– You can use rotisserie chicken or leftover roast chicken. Just make sure the chicken you use is already cooked.
- Vegetables– Diced celery and finely diced red onion
- Almonds– Slivered. These are optional and you could either skip them or substitute something like chopped walnuts or pecans.
- Salt and Pepper
- Lemon juice– Fresh is best
- Mayonnaise– Real mayo not mayonnaise style dressing or low fat mayonnaise.
- Cheese– Grated sharp cheddar
- Potato chips– Plain chips crushed.
How to Make Hot Chicken Salad
This warm chicken salad casserole is so easy to make!
Just add all of the ingredients to a large mixing bowl, except for the chips.
Stir the ingredients together to evenly combine.
Then spray a 9×9″ baking dish with non stick cooking spray.
Transfer the chicken salad mixture to the dish, spreading the mixture out evenly.
Sprinkle the potato chips out evenly over the mixture.
Bake the casserole at 350 degrees for 20 minutes or until it bubbles.
Spoon the warm mixture onto rolls and serve.
Enjoy!
What Bread Is Best For Potato Chip Chicken Salad Sandwiches?
We love serving this hot chicken salad on pretzel buns– they pair perfectly together. The sturdy pretzel buns hold up well to the warm creamy & cheesy chicken salad.
They’re also really good when made using fresh, flaky croissant rolls. You can never go wrong pairing chicken salad with a buttery croissant.
If you don’t have either of these fancier options, regular sandwich bread will always work.
I do suggest toasting the slices though as it will help them hold up to a hearty chicken salad and not get soggy before you’ve had a chance to finish enjoying your meal.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Enjoy the leftovers cold or reheat them in the oven until warmed through.
Tips and Tricks
- You can omit any of the ingredients like celery, onions, or almonds if you don’t care for them.
- Don’t skip the lemon juice! It adds a nice tangy freshness to the dish.
- While the recipe calls for plain chips, cheddar potato chips would also work in this.
- Don’t have chips? Use french fried onions instead.
Other Chicken Salad Recipes
Hot potato chip chicken salad casserole is one of our favorite ways to enjoy this dish in the cooler months. Make it and enjoy!
Looking for other chicken salad recipes? Try these:
- Buffalo Ranch Chicken Salad
- Lemon Tarragon Chopped Chicken Salad
- Dill Pickle Chicken Salad
- Cranberry Walnut Chicken Salad
- Tex Mex Chicken Salad
- Curried Chicken Salad with Grapes & Pecans
If you’ve tried this HOT POTATO CHIP CHICKEN SALAD CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hot Potato Chip Chicken Salad Casserole
Ingredients
- 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
Instructions
- 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.
Notes
- You can omit any of the ingredients like celery, onions, or almonds if you don't care for them.
- Don't skip the lemon juice! It adds a nice tangy freshness to the dish.
- While the recipe calls for plain chips, cheddar potato chips would also work in this.
- Don't have chips? Use french fried onions instead.
Nutrition
recipe originally published January 8, 2017
Quinn Caudill says
I love those extra hours of sleep. Great combination of flavors! Thanks for sharing with us at Fiesta Friday. Happy FF! Pinned!
The Reading Residence says
This looks delicious, thank you! I’ve pinned, will have to give it a go.
4sonsrus says
Thanks, I’m so glad you liked it.
Colleen says
All the good stuff on one sandwich…love it! Happy Fiesta Friday!
Tammy Carrara says
Could I replace the mayonnaise for Greek yogurt for my family w/ a dairy issue??
4sonsrus says
I haven’t done it, but I don’t see why not.
Heather @ Sugar Dish Me says
I am SO HAPPY you put potato chips in the casserole. LOVE.
Mary says
One word – YUMMMMM!!! Thank you so much for sharing this with all of us at weekend Potluck!
Lydia says
Mmm Mmmm
This sounds amazing!
Will have to give it a try, i know my hubby will love it.
angie toone says
This is one of my favorite 1950s recipes 🙂
jeaniek says
I remember it from the 60’s, and never thought to make some kind of sandwich of it as shown here. Potato chips going on the grocery list now.
Charita Martin says
This is he best hot chicken salad casserole I’ve ever had
4sonsrus says
Thanks, Charita. We completely agree with you!
Barbara says
My mother-in-law gave this recipe to me in 1968…..just after we were married. I have been making it since then. VERY popular with the entire family and those with whom we have shared it. Delicious….I usually make it in a casserole……but those pretzel rolls look great…will do that next time.
4sonsrus says
I had no idea it went that far back, Barbara! Yes, everyone we’ve ever served it for has fallen in love with it. Definitely give it a try with pretzel buns!!