Hot Chicken Salad – The Ultimate Southern Comfort Bake

If you’ve ever searched for the perfect comfort food that bridges the gap between a cozy casserole and a creamy chicken salad, look no further than Hot Chicken Salad. This Southern-inspired dish is warm, hearty, and irresistibly creamy — the kind of recipe that instantly feels like home.

Whether served for Sunday dinner, a potluck gathering, or even as a make-ahead freezer meal, hot chicken salad offers that perfect balance of tender chicken, crunchy celery, melty cheese, and a golden topping that crackles as you scoop it. It’s nostalgia in a casserole dish — comforting, satisfying, and unbelievably simple to make.

Why You’ll Love This Hot Chicken Salad Recipe

• 🥘 Simple ingredients, huge flavor: Just pantry staples and cooked chicken come together for a rich, satisfying bake.
• 💛 Perfect for leftovers: Great way to use rotisserie or leftover chicken.
• 🍽️ Family-friendly comfort: Mild, creamy, and crunchy — even picky eaters go back for seconds.
• 🕒 Quick prep, easy clean-up: One bowl to mix, one dish to bake. Dinner’s done!

A Southern Classic with a Cozy Twist

Hot chicken salad has deep roots in Southern home cooking. It was a 1950s church cookbook staple, known for its creamy, crunchy texture and crowd-pleasing appeal. Traditional versions combined chopped chicken, celery, almonds, and a creamy mayo base, baked until bubbly and golden on top.

Over time, cooks added their own spins — from shredded cheese and lemon juice for brightness to crispy potato chips or breadcrumbs for a textured topping. The result? A dish that’s equal parts casserole and salad, perfectly suited for weeknight dinners or Sunday suppers.

Ingredients

For the Salad Base:

• 3 cups cooked chicken, chopped or shredded
• 1 cup celery, finely diced
• ½ cup onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional, for a tangy kick)
• Salt and pepper, to taste

For the Topping:

• ½ cup breadcrumbs or crushed potato chips
• ¼ cup sliced almonds
• 1 tablespoon melted butter

Instructions

Step 1: Preheat Your Oven
Preheat the oven to 350°F (175°C). Grease a medium baking dish (8×8 or 9×9 inches) with butter or cooking spray.

Step 2: Mix the Base Ingredients
In a large bowl, combine chopped chicken, celery, onion, cheese, mayonnaise, lemon juice, mustard (if using), salt, and pepper. Stir until everything is well mixed and coated in that creamy sauce.

Step 3: Assemble the Casserole
Transfer the chicken mixture to the prepared baking dish, spreading it evenly with a spatula.

Step 4: Add the Topping
In a small bowl, mix breadcrumbs (or crushed chips) with melted butter and sliced almonds. Sprinkle this mixture evenly over the top of the casserole.

Step 5: Bake to Golden Perfection
Bake uncovered for 25–30 minutes, until the top is golden brown and the edges are bubbling. The aroma alone will have everyone drifting into the kitchen.

Step 6: Cool Slightly and Serve
Allow the dish to rest for 5–10 minutes before serving. This helps the creamy filling set just enough to scoop easily.

Hot Chicken Salad

A creamy, comforting Southern-style chicken casserole topped with almonds and breadcrumbs — perfect for weeknight dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Casserole, Main Dish

Cuisine: American, Southern

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked chicken chopped or shredded
• 1 cup celery finely diced
• 0.5 cup onion chopped
• 1 cup cheddar cheese shredded
• 1 cup mayonnaise
• 1 tbsp lemon juice fresh
• 1 tsp Dijon mustard optional
• 0.5 cup breadcrumbs or crushed potato chips
• 0.25 cup sliced almonds
• 1 tbsp butter melted
• salt and pepper to taste

Equipment

• Mixing bowl
• Baking dish
• Spatula
• Oven

Method

 

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Combine chicken, celery, onion, cheese, mayonnaise, lemon juice, mustard, salt, and pepper in a bowl.
3. Spread the mixture evenly in the baking dish.
4. Mix breadcrumbs, almonds, and melted butter; sprinkle over the top.
5. Bake uncovered for 25–30 minutes until golden and bubbly.
6. Cool slightly before serving.

Notes

Use rotisserie chicken for faster prep. For a lighter version, replace half the mayo with Greek yogurt.

Tips for the Best Hot Chicken Salad

1. Use real mayo: Skip salad dressing substitutes — the richness of real mayonnaise makes all the difference.
2. Pre-cooked chicken works best: Rotisserie or leftover roasted chicken adds extra flavor.
3. Add a touch of acid: A squeeze of fresh lemon juice brightens up the creaminess beautifully.
4. Topping texture matters: Almonds add crunch and elegance, but crushed potato chips give it an old-school Southern vibe.
5. Don’t skip the rest time: Letting the casserole cool a bit keeps the filling creamy but not runny.

Variations to Try

• Spicy Kick: Add a dash of hot sauce or diced jalapeños for a little heat.
• Bacon Lovers: Sprinkle cooked, crumbled bacon on top before baking.
• Cheesy Upgrade: Mix in Monterey Jack, Swiss, or mozzarella for a richer flavor blend.
• Vegetable Boost: Add a handful of thawed peas, chopped bell peppers, or sautéed mushrooms.
• Low-Carb Option: Swap breadcrumbs for crushed pork rinds or almond flour topping.

Serving Suggestions

Hot chicken salad is delicious on its own, but it shines when paired with simple sides. Try these serving ideas:

• Fresh green salad: A crisp romaine salad with lemon vinaigrette balances the richness.
• Buttery dinner rolls: Perfect for soaking up every creamy bite.
• Steamed broccoli or green beans: Adds color and freshness to the plate.
• Mashed potatoes or rice: For a more filling, homestyle meal.

Make-Ahead, Freezing, and Reheating

• Make Ahead: Prepare the chicken mixture and topping separately up to 2 days ahead. Assemble and bake when ready to serve.
• Freeze: Assemble the unbaked casserole, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
• Reheat: Cover leftovers with foil and reheat at 325°F for 15–20 minutes until warm.

Nutritional Benefits

Though creamy, this dish packs a balance of protein and texture. Chicken provides lean protein, while almonds add healthy fats and crunch. You can lighten it up by using Greek yogurt for half the mayo, or reducing cheese slightly without losing flavor.

Fun Fact

Hot chicken salad rose to popularity in mid-century American kitchens as a bridge between “ladies’ luncheon” chicken salads and heartier family casseroles. It offered comfort, elegance, and convenience — a trio that never went out of style. Today, it’s often served at potlucks, Easter dinners, and family reunions, a symbol of shared tables and warm memories.

Conclusion

Hot Chicken Salad is more than a retro recipe — it’s a timeless, cozy casserole that continues to win hearts. Each bite combines creamy chicken goodness, a hint of lemon brightness, and a golden, crunchy topping that keeps you coming back for seconds.

Whether it’s a chilly evening or a potluck gathering, this dish promises all the comfort of Southern home cooking with minimal effort. Make it once, and you’ll understand why it’s been a beloved staple for generations.