Hot Chicken Salad with Potato Chips Recipe

Hot Chicken Salad with Potato Chips on top; perfect for an easy casserole dinner! Tender chicken, hard boiled eggs, almonds, water chestnuts in a tangy sauce, all topped with cheese and potato chips.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, lunch

Cuisine: American

Keyword: Hot Chicken Salad with Potato Chips

Servings: servings

Calories: 605kcal

Author: Jessica & Nellie

Ingredients

2 cups chicken diced & cooked
3 hard boiled eggs chopped
1 cup water chestnuts sliced
1 cup slivered almonds
½ cup mayonnaise
½ cup cream of mushroom soup
2 TBSP lemon juice
½ tsp salt
1 tsp onion powder
1 cup cheddar cheese shredded
1 cup potato chips crushed

Instructions

Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick spray and set aside.
In a large bowl, combine the cooked chicken, hard boiled eggs, water chestnuts, and slivered almonds. Set aside.
In a smaller bowl, whisk the mayonnaise, cream of mushroom soup, lemon juice, salt, and dried onion until you have a smooth, creamy texture. Pour into the bowl with the chicken and stir to combine.
Transfer the mixture to the prepared baking dish. Top with shredded cheese and crushed potato chips.
Bake at 375°F for approximately 15-20 minutes, or until the cheese is melted and chips are golden. Serve with chips, crackers, baguette slices, or on top of cooked rice or mashed potatoes. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 5 days.

Freezing is not recommended, as the creamy texture and potato chips do not hold up well after thawing. Reheat only once to maintain the best flavor and texture.

Nutrition