Hot Chicken Salad with Potato Chips
This creamy chicken salad is served warm, and topped with gooey cheese and crushed potato chips for crunch!
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 13x9 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
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