Hot Chicken Salad

Recipes for simple, easy suppers do not get much easier than my recipe for Hot Chicken Salad.  It is a recipe that comes together really easily for a quick weeknight supper and can be made ahead for a freezer meal. It’s great to come home from football practice, Scouts, or any other weeknight activity and know that by the time Little Buddy gets cleaned up from practice, I have a hot, delicious, homemade supper on the table ready to eat.

 

 

Hot chicken salad is a family favorite recipe for sure. Creamy chicken with crunchy bits of celery and a delicious buttery cracker topping, it’s hard to believe it’s ready so quickly, but it disappears just about as fast if not faster!

Here’s how I make it.

 

Start with rough chopping your chicken.

Now, I have a few tips on simplifying this part for you, too. I like to cook a large batch of chicken over the weekend or at night, let it cool and then put it in a zip top bag to be used in recipes later. Then, you have chicken on hand that is ready to go in any number of lunch or supper dishes.

You can also pick up a rotisserie chicken at your local grocery store in a pinch. It works well in this recipe, too.

 

Dice your celery.

 

Throw in your salt…

 

and pepper.

 

Add in some lemon juice.

 

And some mayonnaise.

 

Toss in some shredded cheddar cheese.

 

And some sour cream.

 

Mix all together and pour into a baking dish that has been sprayed with non-stick cooking spray.

 

Spread evenly in your baking dish.

If you are not planning on baking your hot chicken salad right now, you’ll want to wrap it tightly with plastic wrap to keep in your refrigerator until baking later or with aluminum foil for freezing.

 

When you are ready to bake, evenly distribute crushed butter crackers on the top.

 

Dot with pats of butter and bake.

 

Serve with a salad, your favorite vegetable or some fruit for a full meal and then… dig in!

 

Hot Chicken Salad Recipe | addapinch.com
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5 from 1 vote

Hot Chicken Salad

Hot Chicken Salad makes a great family favorite meal. This hot chicken salad recipe is perfect for serving a crowd. Freezes well.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Calories: 0
Author: Robyn Stone

Ingredients

  • 4 cups cooked chicken chopped
  • 1 cup celery diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/4 cup sour cream
  • 1 cup mayonnaise
  • 1 1/2 cups shredded cheddar cheese
  • 1 sleeve Ritz crackers
  • 2 tablespoons butter

Instructions

  • Preheat oven to 350 degrees.
  • Mix together all ingredients except butter crackers and butter.
  • Pour into a baking dish sprayed with non-stick cooking spray. Spread evenly.
  • Crush butter crackers and spread over top of chicken salad mixture. Top with pats of butter.
  • Place in oven and bake for 20 minutes until lightly browned and heated throughout.

To Freeze this recipe:

  • Prepare hot chicken salad without placing the butter crackers and butter on the top.
  • Wrap tightly with aluminum foil and place in the freezer.
  • To cook, remove from freezer the night before and place in the refrigerator to allow to thaw.
  • Add butter crackers and butter to the top and bake as instructed

Easy Weeknight Supper Tip:

  • Cook a large batch of chicken over the weekend.
  • Cool and place into large zip top bags and into your refrigerator to use in various dishes throughout the week or place in smaller bags in your freezer.

Enjoy!

21 comments on “Hot Chicken Salad”

  1. Sounds delicious, I’ll try it soon and give the recipe to my daughter. She’s always busy running this way and that with 3 kids, 2 already started school (8/1)!
    I would have entered your contest for the Slow cooker, but, after watching you on You Tube, I hurried back to post my comment and couldn’t find where to post it:(

    Maybe you can help me! Thanks so much.

    Maureen B.

  2. I can probably deal with the sour cream but the mayo is a deal breaker. If we can find a way of subbing that out I’d be very happy. 🙂 Love the added crunch to the top!

  3. This looks like total southern deliciousness! Never had anything like it, but I will be trying it soon.

  4. Hot chicken salad is one of our favorites around here. We make ours just a little different but it’s oh so yummy!

  5. I love this salad! Thanks, so much for the freezing instructions!

  6. Thank you for creating this warm chicken salad. I prefer warm sandwiches over cold any day and although I love cold chicken salad, any flavor comes through best when warmer.

  7. I love chicken salad and this is a great recipe. I can’t wait to try! I love that this freezes. Makes for a quick weeknight dinner.

  8. Pingback: Freezer Cooking Weekly: Boneless Skinless Chicken | iGoBOGO

  9. Looks good. I am going to try it and I will add a 1/4 c. slivered almonds. I think that will make a good crunch.

  10. My husband doesn’t eat bread of any kind so I was just wondering if this would taste the same without the cracker topping? It looks very delicious and I’m actually thinking about making it without the cracker topping for my husband but putting it in sandwiches for my daughter and I, what do you think?
    Hopefully you get back to me, sorry if my question sounded dumb but I would hate to make such a big dish and it not turn out and have to waste it.
    Thank you in advance.

    • You can omit the topping, if you’d like. The actual chicken salad tastes amazing. We like the additional crunch from the topping, but it isn’t absolutely required. Hope you all enjoy it!

  11. Came across this recipe recently and decided to give it a try. Wow! We love it! Other hot chicken salad recipes I’ve found are more like a chicken casserole with cream-of-something soups. Yours is perfect! The only change I made was adding slivered almonds. We will definitely be making this again!

  12. I made this tonight and it was really good. But I added a pinch of red pepper to give it a little “kick”

  13. This was delicious! Will be making again! Thanks for posting!

  14. Can I omit sour cream?

  15. I see you mention subbing in yogurt instead of mayo. Is it a one to one sub? I can’t do mayo either. So 1/4 cup sour cream and  1 cup yogurt with Mustard?

    • Yes, Debbie. You would use the same amount of yogurt as the recipe states for mayonnaise. So 1/4 cup sour cream and 1 cup yogurt with bit of mustard. Hope you enjoy!

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