Hot Chicken Salad Recipe
Why I Love This Recipe
This recipe for hot chicken salad has been my go-to when I want something savory, warm, and oh-so comforting. I’m on my third week straight making this dish—it’s just that irresistible! You’ll find it’s more than just a recipe hot chicken salad: it’s the perfect balance of creamy, hearty, and flavorful. Whether you’re looking for a warm chicken salad recipe or a fun twist on a classic side, this hits the spot.
Servings
Typically serves 4 hungry folks (with a chance of leftovers for lunch tomorrow!).
Prep Time
15 minutes
Cook Time
20–25 minutes
Serves
4–6 people
Equipment
- Mixing bowl
- Measuring cups and spoons
- Baking dish
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1 cup chopped celery
- 1 cup sliced mushrooms (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/2 cup crushed crackers or breadcrumbs (for topping)
Method
Step 1: Combine the Base
In a mixing bowl, combine cooked chicken, celery, and mushrooms if you like a little extra flavor explosion.
Step 2: Create the Creamy Sauce
Stir together mayonnaise, sour cream, garlic powder, parsley, plus a dash of salt and pepper. Add half of your shredded cheddar cheese into the mix.
Step 3: Blend and Spread
Fold the sauce into the chicken mixture until everything’s coated. Transfer to a baking dish.
Step 4: Top It Off
Sprinkle the remaining cheddar cheese on top, followed by the crushed crackers or breadcrumbs. This creates that golden, crunchy finish we all love.
Step 5: Bake and Enjoy
Pop it in the oven at 350°F (180°C) for about 20 minutes or until bubbly and lightly browned. Let it rest for 5 minutes and dig in!
Tips & Variations
- Cheese Swap: Pepper Jack or mozzarella can add a fun twist.
- Veggie Boost: Toss in chopped bell peppers or onions.
- Lighten Up: Use light mayo and Greek yogurt instead of sour cream for a healthier spin.
Nutrition (Approx. per serving)
- Calories: ~350
- Carbs: ~10g
- Protein: ~25g
- Fat: ~20g
Diet & Allergen Info
This dish contains dairy and gluten (from the cracker topping). For a gluten-free version, use GF crackers or breadcrumbs.
Storage Suggestions
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven at a low temperature until warmed through.
FAQ
Can I make this recipe for hot chicken salad ahead of time?
Absolutely. Assemble everything the night before, then pop it in the oven when you’re ready to serve.
What’s the best chicken to use?
I like using leftover rotisserie chicken, but grilled or poached chicken works great too.
