Great Grandma’s Hot Chicken Salad

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Great Grandma’s “Golden-Crunch” Hot Chicken Salad

This version uses a “Triple-Crunch” topping—slivered almonds, celery, and crushed chips—to ensure every bite has a structural contrast to the creamy center.

CategoryDetails
Prep Time15 minutes
Bake Time25–30 minutes
Total Time45 minutes
Yield6–8 servings

🍴 Ingredients

  • The Creamy “Cloud”:
    • 3 cups Cooked chicken (shredded or cubed—rotisserie is perfect)
    • 1 cup Mayonnaise (real mayo is non-negotiable here)
    • 1 can (10.5 oz) Cream of Chicken or Cream of Celery soup
    • 1 tbsp Lemon juice & 1 tsp Worcestershire sauce
  • The “Garden” Crunch:
    • 1 cup Celery (finely diced)
    • ½ cup Water chestnuts (drained and chopped—the “secret” texture)
    • ¼ cup Red onion (finely minced)
  • The “Golden” Lid:
    • 1 cup Sharp Cheddar cheese (shredded)
    • 1 ½ cups Crushed Potato Chips (standard Lays or Ruffles)
    • ½ cup Slivered almonds

👩‍🍳 Instructions

1. The Flavor Emulsion

  • Preheat your oven to 175°C (350°F).
  • In a large bowl, whisk together the mayonnaise, cream soup, lemon juice, and Worcestershire sauce. Season with a generous amount of black pepper (but go light on salt, as the chips are salty).

2. The Great Fold

  • Gently fold in the cooked chicken, diced celery, water chestnuts, and red onion.
  • The Pro Move: If the mixture looks too thick, add 2 tablespoons of milk. You want it to be “scoopable” but not runny.

3. The Casserole Build

  • Spread the mixture into a greased 2-quart baking dish.
  • Sprinkle the shredded Cheddar evenly over the top. The cheese acts as a “glue” for the crunchy topping.

4. The “Triple-Crunch” Topping

  • In a small bowl, toss the crushed potato chips and slivered almonds.
  • Spread them in a thick, even layer over the cheese. Press down lightly so they adhere.

5. The Bubbly Bake

  • Bake for 25–30 minutes.
  • The Visual Cue: The edges should be vigorously bubbling and the chip-almond topping should be a deep, toasted gold.
  • Resting: Let it sit for 5 minutes before serving. This allows the sauce to “set” so it doesn’t run when you scoop it.

The “Vintage” Serving Tip: Great Grandma would serve this inside a warmed croissant or over a bed of buttery white rice. It’s the ultimate “comfort-on-comfort” meal.

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