Hot Chicken Salad Recipe

What Is Hot Chicken Salad Recipe?

Hot chicken salad is a comforting casserole-style dish that transforms the classic cold chicken salad into a warm, baked version. Instead of serving chilled with lettuce or bread, this dish combines diced chicken, a creamy binder like mayonnaise or sour cream, and flavorful mix-ins such as celery, onions, or cheese. The mixture is topped with crunchy ingredients—like buttered breadcrumbs or French fried onions—and baked until bubbly and golden.

Key Ingredients

A great hot chicken salad starts with simple, familiar ingredients that come together for a creamy, crunchy, and flavorful dish. Here’s what you’ll need:

Cooked Chicken

Use diced or shredded chicken from freshly cooked breasts, thighs, or even a rotisserie chicken for convenience. The chicken should be tender but not overly moist to prevent the casserole from becoming watery.

Creamy Binder

Mayonnaise is classic, giving richness and tang. You can also use a mix of mayo and sour cream or cream of chicken soup for a slightly different flavor and texture.

Crunchy Vegetables

Celery, onions, or bell peppers add texture and freshness. Dice them finely so they blend well into the creamy base.

Cheese (Optional but Recommended)

A mild cheese such as cheddar or Monterey Jack melts beautifully into the filling. It adds depth and makes the dish heartier.

Seasonings

Salt, pepper, garlic powder, or poultry seasoning enhance the chicken’s flavor. A dash of paprika or cayenne can add gentle warmth.

Topping for Crunch

French fried onions, buttered breadcrumbs, or crushed crackers create a golden, crisp finish on top of the casserole.

Mix-Ins for Extra Flavor (Optional)

Chopped nuts like almonds or pecans, diced water chestnuts, or even cooked bacon can add more crunch and flavor complexity.

Equipment You’ll Need

Hot chicken salad doesn’t require any special tools, but having the right basics makes preparation smooth and cleanup simple. Here’s what you should have ready:

Mixing Bowls

Use at least one large bowl to combine the chicken, binder, and mix-ins without spilling. A smaller bowl can hold pre-measured seasonings or chopped vegetables.

Cutting Board and Sharp Knife

For dicing cooked chicken, chopping celery or onions, and prepping any optional ingredients like nuts or herbs.

Measuring Cups and Spoons

Accurate measurements help balance creaminess, seasoning, and topping ratios, especially if you’re doubling or halving the recipe.

Baking Dish or Casserole Pan

A standard 9×13-inch dish works for family-sized portions, while an 8×8-inch pan is perfect for smaller servings. Choose an oven-safe dish that allows even heat distribution.

Mixing Spoon or Spatula

For folding ingredients together gently so the chicken pieces stay intact and the filling mixes evenly.

Oven Mitts

Essential for safely transferring the hot casserole to and from the oven.

Optional Kitchen Tools

A food processor for quick chopping of vegetables if you want ultra-fine texture. A box grater for shredding cheese fresh. A small skillet if you want to toast breadcrumbs or nuts before adding them as a topping.

Step-by-Step Instructions

Making hot chicken salad is simple, but following each step carefully ensures the perfect creamy center and crisp golden topping. Here’s how to do it:

Prepare the Chicken

Start with fully cooked chicken. Dice or shred it into bite-sized pieces. If using leftover rotisserie chicken, remove the skin and bones before chopping.

Preheat the Oven

Set your oven to 350°F (175°C) so it’s ready to bake as soon as you assemble the casserole.

Mix the Filling

In a large mixing bowl, combine the diced chicken with your creamy binder (mayonnaise, sour cream, or a combination). Stir in chopped celery, onions, or any other vegetables you’re using. Add seasonings—salt, pepper, garlic powder, or poultry seasoning—to taste. If using cheese, fold it into the mixture at this stage.

Assemble the Casserole

Lightly grease your baking dish to prevent sticking. Spread the chicken mixture evenly into the dish, pressing gently so it sits in an even layer.

Add the Topping

Sprinkle French fried onions, buttered breadcrumbs, or crushed crackers evenly over the top. If you’d like extra flavor, mix a small amount of melted butter with the topping to help it crisp and brown beautifully.

Bake Until Golden and Bubbly

Place the dish in the preheated oven and bake for 25–30 minutes. The casserole should be hot all the way through, and the topping should turn lightly golden and crisp.

Cool Slightly Before Serving

Remove the dish from the oven and let it rest for 5 minutes. This helps the filling set slightly, making it easier to serve.

Tips for Perfect Results

Even though hot chicken salad is simple to make, a few small details can take it from good to unforgettable. Follow these tips to get the best flavor and texture every time:

Use well-drained chicken

If your chicken is freshly poached or from a can, pat it dry or let it sit in a strainer. Excess moisture can make the casserole watery.

Balance the creamy base

Start with less mayonnaise or sour cream than you think you need, then add more if necessary. The filling should be creamy but not soupy.

Keep the topping crisp

Add toppings just before baking to prevent them from absorbing too much moisture. For an extra-crispy finish, toss breadcrumbs or crackers with a little melted butter first.

Season in layers

Taste your chicken and binder mixture before baking. A pinch of salt, pepper, or paprika now prevents a bland finished dish later.

Don’t overbake

Bake only until heated through and golden on top. Overbaking can dry out the chicken and make the creamy base separate.

Add texture with mix-ins

Stir in chopped nuts, water chestnuts, or cooked bacon for crunch and richer flavor. Just keep the pieces small so they blend evenly.

Rest before serving

Let the casserole sit for about five minutes after baking. This allows the filling to firm slightly, making clean slices or scoops easier.

Variations and Substitutions

One of the best things about hot chicken salad is how adaptable it is. You can swap ingredients to match what’s in your pantry, suit dietary needs, or create new flavors without losing its comforting character. Here are some tried-and-true options:

Change the binder

Use cream of chicken soup for a richer base instead of—or combined with—mayonnaise. Try Greek yogurt or light sour cream for a tangy, lighter version.

Add a spicy kick

Mix in diced jalapeños, hot sauce, or a pinch of cayenne pepper. Use pepper jack cheese instead of cheddar for extra heat.

Try different mix-ins

Chopped water chestnuts or almonds add crunch. Cooked bacon or ham can boost the savory flavor. Sliced mushrooms give it an earthy note.

Make it low-carb or gluten-free

Skip cracker toppings and use crushed pork rinds or almond flour breadcrumbs for a low-carb crust. Choose gluten-free crackers or breadcrumbs to make it celiac-friendly.

Turn it into a full casserole meal

Add cooked rice, small pasta, or even riced cauliflower to make it heartier. Fold in vegetables like broccoli, peas, or carrots to create a one-dish dinner.

Switch up the cheese

Monterey Jack, mozzarella, or Swiss melt beautifully and give a different flavor twist. A little Parmesan mixed into the topping adds sharpness and crunch.

Make-Ahead, Freezer, and Storage Guide

Hot chicken salad is a flexible dish that works beautifully for meal prep, potlucks, or quick weeknight dinners. Follow these guidelines to prepare, store, and reheat it without losing flavor or texture:

Make-Ahead Preparation

• Assemble in advance: Prepare the chicken mixture and spread it into the baking dish. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
• Add the topping later: For the crispiest crust, wait to add breadcrumbs, crackers, or fried onions until just before baking. This prevents them from becoming soggy.
• Bake when ready: Remove the dish from the fridge about 15 minutes before baking to take off the chill and ensure even cooking.

Freezing Instructions

• Freeze before baking: Assemble the casserole without the topping. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months.
• Thaw safely: Transfer to the refrigerator to thaw overnight before baking. Add the topping right before it goes into the oven.
• Bake from frozen (if needed): You can bake straight from frozen—cover with foil, add 20–25 minutes to the cook time, then uncover for the last 10 minutes to crisp the top.

Storing Leftovers

• Refrigerate promptly: Cool leftovers to room temperature, then store them in an airtight container in the fridge for up to 3–4 days.
• Reheat gently: Warm in the oven at 325°F (165°C) until heated through to keep the topping crisp. For single portions, use a toaster oven or microwave (note: microwave reheating may soften the crust).

Refreshing the Topping

If the topping loses its crunch after refrigeration, sprinkle on fresh breadcrumbs or fried onions during reheating to restore texture.

How to Serve Hot Chicken Salad

Hot chicken salad is versatile, making it easy to pair with different sides and present beautifully for any occasion. Whether you’re serving it at a family dinner, a brunch, or a potluck, these ideas will help you round out the meal:

As a Main Dish

Serve hot chicken salad straight from the baking dish as a hearty centerpiece. Scoop generous portions onto plates or into shallow bowls.

With Bread or Crackers

Offer warm dinner rolls, croissants, or garlic bread to soak up the creamy filling. Set out sturdy crackers or toasted baguette slices for a lighter, snack-style presentation.

With Fresh Greens

Pair with a simple side salad—mixed greens with vinaigrette balance the richness. For a brunch spread, serve alongside sliced tomatoes, cucumbers, or fresh fruit.

Family-Style Casserole Meal

Complete the menu with roasted vegetables, baked potatoes, or a light soup. For a Southern-inspired plate, add green beans, corn, or coleslaw on the side.

For Special Occasions

Garnish the baked casserole with fresh parsley, sliced green onions, or paprika before serving for color and freshness. Serve in individual ramekins or small baking dishes for a more elegant, portioned presentation.

Leftovers for Lunch

Reheat a scoop of hot chicken salad and serve it over rice, on toast, or stuffed inside pita bread for an easy next-day meal.

Nutrition

While hot chicken salad is undeniably a comfort food, knowing its basic nutritional profile can help you enjoy it in a balanced way. Exact values vary depending on the ingredients you choose and the portion size, but here’s a general overview for a typical serving (about 1 cup):

Calories

A standard recipe averages 300–400 calories per serving, depending on the amount of mayonnaise, cheese, and crunchy topping used.

Protein

With chicken as the main ingredient, you’ll get 20–25 grams of protein per serving, making it a satisfying main dish.

Fat

Most of the fat comes from mayonnaise, sour cream, cheese, or butter in the topping. Expect 20–25 grams of fat, which can be reduced by using light mayo or Greek yogurt.

Carbohydrates

The creamy filling is naturally low in carbs, usually 5–10 grams per serving. The crunchy topping (breadcrumbs, crackers, or fried onions) adds most of the carbs.

Fiber and Micronutrients

Small amounts of fiber come from celery, onions, or added vegetables. Including more veggies as mix-ins boosts vitamins A and C, plus minerals like potassium.

Sodium

Salt from canned soup, mayonnaise, and crackers can add up quickly. Use low-sodium ingredients if you want to keep it around 600–800 mg per serving.

Ways to Make It Lighter:

Use reduced-fat mayonnaise or swap in part Greek yogurt. Top with crushed almonds or almond flour breadcrumbs instead of crackers. Add extra vegetables like broccoli or spinach for bulk without extra calories.

Conclusion

Hot chicken salad is the perfect blend of creamy, savory, and crunchy—an easy dish that feels like pure comfort. Whether you stick to the classic recipe or add your own twist, it’s simple to prepare, versatile to serve, and always a crowd-pleaser. With make-ahead options, freezer-friendly storage, and plenty of ways to customize, this casserole-style favorite deserves a spot in your regular meal rotation. Serve it at weeknight dinners, potlucks, or holiday gatherings, and watch it disappear fast!

FAQS

Can chicken salad be eaten hot?

Yes, chicken salad can be eaten hot. While it’s traditionally served chilled, using freshly cooked warm chicken or gently reheating the mixture (without mayonnaise, which can separate when heated) is a great option. Warm versions often use oil-based dressings instead of mayo to maintain good texture and flavor.

What are the 4 ingredients in chicken salad?

A simple chicken salad usually has these four core ingredients:Cooked chicken (shredded or diced)A creamy binder (like mayonnaise, yogurt, or sour cream)Crunchy vegetables (celery, onion, or similar)Seasonings (salt, pepper, herbs, or spices)

What to put in a warm chicken salad?

A warm chicken salad works best with:Protein: freshly cooked chicken breast, thigh, or rotisserie chickenGreens or veggies: spinach, kale, roasted bell peppers, zucchini, or asparagusDressing: warm vinaigrette, olive oil with garlic, or honey-mustard glazeExtras: nuts, seeds, or cheese that melts slightly (like feta or mozzarella) for added richness

What are the ingredients of chicken salad?

Common ingredients include:Cooked chickenA creamy base (mayonnaise, yogurt, or aioli)Crunchy vegetables (celery, onion, bell pepper)Fresh herbs (parsley, dill, chives)Optional mix-ins (nuts, dried fruit, grapes, pickles)Seasonings (salt, pepper, lemon juice, mustard)

What are the 4 basic components of a salad?

Most salads can be broken down into four main parts:Base: greens, grains, or another main ingredientBody: the primary flavor element, such as chicken, seafood, or beansGarnish: adds color, texture, or flavor (nuts, seeds, herbs, fruit)Dressing: ties the salad together with moisture and seasoning

What are common ingredients used in salads?

Salads often include a mix of:Vegetables: lettuce, spinach, cucumbers, tomatoes, carrots, peppersProteins: chicken, tuna, eggs, beans, tofu, cheeseFruits: apples, berries, grapes, citrus segmentsCrunchy elements: nuts, seeds, croutonsDressings: vinaigrettes, creamy dressings, citrus or herb oils

Hot Chicken Salad Recipe

Discover a delicious hot chicken salad recipe packed with creamy flavors, crunchy toppings, and easy-to-follow steps — perfect for a comforting meal or crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer, Main Course, Salad

Cuisine: American

Ingredients Method

Ingredients

  

• 1 ½ cups cooked shredded chicken
• ½ cup diced celery
• ¼ cup diced shallot or red onion
• ½ cup plain greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons sweet relish
• 1 tablespoon chopped fresh parsley
• 2 teaspoons dijon mustard
• 1 teaspoon dried chives
• ½ teaspoon dried dill
• kosher salt and pepper
• 1 cup kettle cooked potato chips
• fresh chives for topping
• endive chips or crackers for serving1 ½ cups cooked, shredded chicken
• ½ cup diced celery
• ¼ cup diced shallot or red onion
• ½ cup plain greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons sweet relish
• 1 tablespoon chopped fresh parsley
• 2 teaspoons dijon mustard
• 1 teaspoon dried chives
• ½ teaspoon dried dill
• kosher salt and pepper
• 1 cup kettle cooked potato chips
• fresh chives for topping
• endive chips or crackers for serving

Method

 

1. Preheat the oven the 375 degrees F
2. Place the chicken, celery and onions in a large bowl. In another bowl whisk together the yogurt, mayo, relish, mustard, chives, dill and a big pinch of salt and pepper. Add the mixture to the chicken and toss well. Taste and season with more salt and pepper if needed.
3. Spread the mixture in a 9x9 baking dish. Top with the potato chips.
4. Bake for 20 to 25 minutes. Remove and top with fresh chives. Serve!