Hot Chicken Salad with Potato Chips

By Kate Shungu ● Updated May 26, 2022

This is not your average chicken salad! Hot Chicken Salad with Potato Chips is served warm and bubbly from the oven, with crackers and veggies for scooping it up.

hot chicken salad in a white casserole dish.

Chicken salad is a party favorite. Chicken Salad with Grapes is one of my go-tos for a spring or summer lunch.

But this Hot Chicken Salad with Potato Chips takes it up another level!

The recipe is from a 1980’s church cookbook, and I love serving it for parties, gatherings with friends, or cozy evenings at home.

I also love the use of potato chips in this recipe (I’m no stranger to adding chips to casseroles, like my Taco Casserole with Fritos or my Old Fashioned Tuna Noodle Casserole). The chips add the perfect amount of crunch to contrast the creamy chicken salad.

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Ingredients

ingredients for hot chicken salad on a white table.
  • Chopped cooked chicken is the star of this dish. Rotisserie chicken works great. I used pre-cooked chicken from my local Costco, which I chopped into half inch pieces. If you have a Costco-sized amount like I did, any leftover chicken is delightful in Nixon Chicken.
  • Celery and pecans add lots of crunch.
  • Hard boiled eggs are a fun surprise ingredient. Everyone loves when these are included!
  • Mayonnaise holds it all together. You can use regular or light.
  • Shredded cheddar melts and gets gooey on top—yum!
  • Crushed potato chips are an unexpected addition to the top. They add the perfect amount of crunch!

How to make hot chicken salad with Potato Chips

Start by hard boiling the eggs. I like this tutorial on how to steam eggs—they are seriously so much easier to peel than boiling them!

Then, chop the cooked chicken into half inch pieces. I used pre-cooked grilled chicken strips from Costco. Tyson also sells these at regular grocery stores.

Next, crush the potato chips. I put a large handful of chips into a plastic sandwich bag, seal it, and then crush the chips with my hands. It’s easy and doesn’t make a mess.

Then, combine the chicken, celery, onion, hard boiled eggs, lemon juice, salt, and pecans in a large bowl. Stir gently to combine.

chicken, celery, and pecans in a large white bowl.

Add the mayonnaise, and stir to combine.

chicken salad in a large white bowl.

Pour the mixture into a greased 13×9 inch dish. Spread it evenly so it covers the bottom. You could even use a slightly smaller, decorative casserole dish for this—mine is 11.5×9 inches.

Sprinkle the shredded cheddar on top, followed by the crushed potato chips.

hot chicken salad before baking in a white casserole dish.

Bake for 25–30 minutes, or until the filling is bubbly and warm. Serve the Hot Chicken Salad with Potato Chips while it’s still warm, with crackers for scooping.

hand dipping a cracker into hot chicken salad.

Hot Chicken Salad: Frequently Asked Questions

What type of potato chips are best for the top?

Use potato chips that you like! I used kettle cooked potato chips, just a regular variety. I think jalapeño chips or cheese flavored chips would be good, too!

How do I make a hot chicken salad sandwich?

Cut a croissant in half and spoon the hot chicken salad in the middle. Top with lettuce and tomato, and serve. It would also be good on baguette or thick slices of toast.

Is hot chicken salad gluten-free?

This recipe doesn’t have any gluten-containing ingredients (but check the labels of any packaged items just to be sure!). Serve it with gluten-free crackers or veggies to enjoy it without any gluten.

Can I make hot chicken salad dairy-free?

To make it dairy-free, use a dairy-free cheese for the top. The rest of the ingredients don’t contain dairy, but check the label of anything packaged just in case.

How can I make this recipe spicy?

Add spice by stirring one-quarter teaspoon of cayenne pepper before baking. It’ll give it a nice spicy kick!

close-up of hot chicken salad, topped with potato chips.

How to customize this recipe

As with many savory recipes, this one is easy to customize and/or tweak for your preferences and what you have on hand. Here are a few ideas to get started:

– Use leftover cooked chicken, a rotisserie chicken, or pre-grilled chicken strips for the chicken. Really any chicken with a simple seasoning or no seasoning works well.
– Use light mayonnaise instead of regular mayonnaise.
– Sprinkle shredded monterey jack, or your favorite type of shredded cheese, on the top.
– Substitute flavored potato chips in place of regular potato chips. If you like spice, try jalapeño flavored chips on top!
– Don’t like pecans? Leave them out, or substitute walnuts instead.
– In a rush? Skip the hard boiled eggs. That’s the step that takes the most time, aside from the 25–30 minutes of baking time. Or you can use store-bought hard boiled eggs that are already peeled.

📖 Recipe

hand dipping a cracker into hot chicken salad.

Hot Chicken Salad with Potato Chips

Published by Kate
This creamy chicken salad is served warm, and topped with gooey cheese and crushed potato chips for crunch!
4.91 from 11 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Entree
Cuisine American
Servings 8 servings
Calories 368 kcal

Ingredients
  

  • 3 cups cooked chicken, chopped
  • ½ cup chopped pecans
  • 2 cups diced celery (about 6–7 stalks)
  • 1 teaspoon salt
  • 3 hard boiled eggs, chopped
  • ½ small yellow onion, finely chopped
  • 2 tablespoons lemon juice
  • 1⅓ cups mayonnaise
  • 1 cup crushed potato chips
  • 1 cup grated cheddar

Instructions
 

  • Preheat oven to 350°.
  • In a large bowl, combine the chicken, pecans, celery, salt, hard boiled eggs, onion, and lemon juice. Stir to combine. Gently mix in the mayonnaise.
  • Grease a 13×9 inch pan with cooking spray. Pour the chicken mixture into the pan and spread it out evenly. Top evenly with the cheddar, then with the crushed potato chips.
  • Bake for 25–30 minutes, or until the filling is bubbling. Serve immediately on its own, or with crackers and veggies for dipping.

Notes

This recipe serves 8–10 as an appetizer or 6–8 as a main dish. To make sandwiches, spoon the chicken salad onto croissants or a hearty, thick-sliced bread.
Use a rotisserie chicken or pre-cooked chicken strips to save time. Remove any skin and chop into half inch pieces. 
Add some heat by substituting jalapeño potato chips for the topping! 
Make it ahead: Prepare the recipe as directed up to 24 hours in advance, but leave off the potato chips. Wrap the casserole tightly in plastic wrap, and refrigerate. Before serving, let it stand for 30 minutes at room temperature. Top it with the crushed potato chips, and bake as directed.
Reheating instructions: place the casserole dish back in the oven for 15–20 minutes, or until hot throughout. The potato chips will not be as crunchy, however. To remedy this, add more potato chips before reheating it in the oven.

Nutrition

Calories: 368kcalCarbohydrates: 12gProtein: 24gFat: 25gSaturated Fat: 6gCholesterol: 127mgSodium: 790mgPotassium: 461mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 5mgCalcium: 140mgIron: 1mg
Keyword chicken salad
Did You Make This Recipe?Please leave a star rating and comment below!

2 Comments

4.91 from 11 votes (10 ratings without comment)

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