Sandra This Paula Deen Hot Chicken Salad is a cheesy and creamy recipe, which is made with cooked chicken and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Paula Deen Hot Chicken Salad Recipe Ingredients
- 2 cups cooked cubed chicken breast
- 1 cup diced celery
- ½ cup slivered almonds
- 1 cup mayonnaise
- 1 cup grated sharp cheddar cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon Pepper
- ½ teaspoon salt
- 1 cup crushed potato chips
How To Make Paula Deen Hot Chicken Salad
- Prep the Oven and Pan: Preheat your oven to 350°F. Spray a 13×9-inch baking dish with vegetable oil cooking spray.
- Combine the Salad: In a large mixing bowl, combine the cooked chicken, celery, slivered almonds, salt, pepper, lemon juice, mayonnaise, and grated cheddar cheese. Stir until everything is well combined.
- Assemble and Top: Spread the mixture evenly into the prepared baking dish. Sprinkle the crushed potato chips over the top in a single layer.
- Bake Until Bubbly: Bake for 20 minutes, or until the casserole is hot and bubbly and the potato chip topping is golden brown.
Recipe Tips
- What’s the best chicken to use for this casserole? A rotisserie chicken is the perfect shortcut! It’s flavorful, moist, and easy to shred or cube. You can also use any leftover cooked chicken you have on hand.
- Can I use a different topping? Absolutely. While the salty crunch of potato chips is classic, this casserole is also delicious topped with crushed buttery crackers (like Ritz) or panko breadcrumbs tossed with a little melted butter.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. You can fully assemble the casserole (without the potato chip topping), cover it, and store it in the refrigerator for up to a day. When you’re ready to bake, add the topping and you may need to add 5-10 minutes to the baking time.
- How do you get the best flavor? For the richest, creamiest result, use a good quality, full-fat mayonnaise and shred your own sharp cheddar cheese from a block. The flavor and melt are much better than pre-shredded cheese.
What To Serve With Hot Chicken Salad
This rich and savory casserole is a hearty main dish. It is wonderful served with simple sides that balance its creaminess, such as:
- A simple green salad with a tart vinaigrette
- Steamed green beans or roasted asparagus
- A side of fluffy white rice
- Sliced fresh tomatoes
How To Store Hot Chicken Salad
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, though the topping will soften.
- Reheat: For the best results, reheat the casserole in a 350°F oven for 10-15 minutes, until warmed through. This will help re-crisp the topping slightly.
Hot Chicken Salad Nutrition Facts
- Serving: 1/6th of casserole
- Calories: 550 kcal
- Carbohydrates: 12g
- Protein: 25g
- Fat: 45g
- Saturated Fat: 12g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, the almonds are optional. If you have a nut allergy or simply don’t care for them, you can leave them out entirely without affecting the recipe. They just provide a nice, subtle crunch.
You can substitute some or all of the mayonnaise with plain Greek yogurt for a lighter, tangier version with more protein. The final dish will be less rich than the classic version.
Freezing is not highly recommended for this casserole due to the mayonnaise, which can separate and become oily when thawed and reheated. It is best enjoyed fresh or from the refrigerator.
Try More Recipes:
- Paula Deen Chicken Fried Steak Recipe
- Paula Deen Bacon Wrapped Chicken Recipe
- Paula Deen Chicken Spaghetti Recipe
Paula Deen Hot Chicken Salad Recipe
Description
A classic Southern comfort food casserole featuring a creamy, cheesy chicken salad base with a crunchy, salty potato chip topping.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheddar cheese.
- Stir until everything is well mixed.
- Spread the mixture into the prepared baking dish.
- Sprinkle the crushed potato chips evenly over the top.
- Bake for 20 minutes, or until the casserole is hot and bubbly.
Notes
- The most important tip for this recipe is to use cooked and cooled chicken; a rotisserie chicken is a perfect time-saver.
- For the best flavor and a smooth, creamy texture, shred your own sharp cheddar cheese from a block.
- This is an excellent make-ahead casserole. Just assemble the base, refrigerate, and then add the potato chip topping right before baking.
- Don’t be shy with the salt and pepper; proper seasoning is key to making the creamy flavors pop.
