Hot Chicken Salad

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Hot Chicken Salad Hot Chicken Salad Recipe Courtesy of

Servings: 8-10 servings
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup slivered almonds
1 cup diced celery
2 cup cooked chicken breast meat, cubed
1 cup mayonnaise
1 cup grated sharp cheddar cheese
2/3 cup crushed potato chips





Preheat oven to 350.  Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.  Place the mixture in the prepared baking dish.  Spread the crushed potato chips on top.  Bake for 20 minutes, or until bubbly.

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Show: Paula's Home Cooking/Paula Deen and Friends cookbook/Mar/Apr 2006 issue
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Reader Comments:


This sounds great...does anyone think it could be done with leftover turkey from Thanksgiving? I'm looking for new things to try with all my leftovers this year & thought this might work???

By Jenn on November 26, 2013


Paula, your still the best. Keep on cookin girl.

By Anonymous on October 26, 2013


This is an easy and wonderful meal. I used lime juice and it was awesome. It does make a small amount. To feed my family of 9 with four boys I have to tripple it three times and bake it in 3 9x13 pans.

By Molly on June 26, 2013


This is a good dish, but doesn't make very much at all, I tripled it the second time making it.

By Retta on May 30, 2013


Three Rivers Cookbook 1st Edition... i am 25 and this is the best casserole I've ever had. I am from pittsburgh and my adaptation to this dish from the 3 rivers bible is use fresh sweet peppers with multi colors and the celery. The sweetness from the peppers balances the salt from the potato chips and savory mayo.

By ALEXANDER C DURDAN on May 04, 2013


I didn't think this was all that great, flavorful or anything. It was edible. We finished the whole dish, but I would not make it again as it was not that thrilling. Not that this makes a huge difference, but it calls for a 9x13 and what I got from the listed ingredients in NO WAY was close to reaching the edges of the pan even after I SP-READ it out.

By Kari on April 22, 2013


This looks delicious! Am I the only one whos appalled by people that leave nasty comments where theyre not welcome? I cant wait to make this and ENJOY it!! Right on Paula!!

By Anonymous on March 08, 2013


My mother makes this but instead of using the almonds, she uses water chestnuts and instead of fresh lemon juice (because it's so much stronger) she uses Real Lemon (in the green bottles). She also uses finely chopped onions (About 1/2 cup frozen season blend or trinity), a can of cream of celery soup and a can of cream of chicken soup. She hasn't used cheese before but I might try it with cheese. It is SO yummy!!!

By Becky on January 27, 2013


I didn't love the lemon - would make it again but without the lemon juice.

By Kathleen on July 29, 2012


I have made your chicken pot pie recipe several times and I have to say, it's the only chicken pot pie I will eat. My husband is thrilled! He loves it. Thanks for sharing the recipe.

By Mary on July 29, 2012


Wow... appalled? really? Good thing no one has a gun to your head forcing you to make it....

By Michelle on July 28, 2012


My question has already been asked-how do you serve this? But it resembles a crabmeat casserole my former mother-in-law used to make, so I'd say with grilled or steamed vegetables and/or low-fat dressing salad. Needs no more fat or carbos, that's for certain!

By Raejean French on July 28, 2012


Yes Karen, you are the only one appalled at the fat content. Nobody is claiming you should live off of this recipe every meal. Not EVERY recipe needs to be low fat, and this one certainly never claims to be. It's delicious though, thank you Paula!

By Dave on July 28, 2012


I'm I the only one that is appalled at all the fat in this recipe? 1 cup of mayo? Cheese? Potato chips? Sheesh! There is no need to spray the pan with oil, the casserole will be plenty oily and will not stick to the pan.

By Karen on July 27, 2012


Paula, Just love you to death, One of my (self) times, I get one of your book and read and love every bit of you,I love cooking your meals, and so proudly say "THATS A PAULA" recipe..Justlove ya Karen

By karen on May 25, 2012


How do you serve this? On bread or as a casserole?

By Jaime on April 23, 2012


Tried this and so good. Yes will make it again.

By Denise Krzyzaniak on April 17, 2012


I love this recipe. Absolutely DELICIOUS! Every church event, ladies gathering, or family get-together, I am asked to bring this dish and there is never any leftover. Thank you, Paula, this one is winner!

By Ladybug-n-SC on March 09, 2012


All i have to say is "YUMMYYYYY". So good. My kids loved it & so did i..

By sonya7309 on March 03, 2012


Love this recipe. Very easy and fun to make. I used 1/2 mayo and 1/2 sour cream and loved it. Had to use a smaller baking dish though. Next time I will try to double the recipe but less mayo to avoid the grease.

By Karen Blanco on February 19, 2012

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