Go Back

Hot Chicken Salad Casserole

One of my favorite comfort foods, this hot chicken salad is sure to bring a cozy night to any new mama / family! This recipe makes a good amount and is great leftover - you can eat it plain or serve on top of a croissant as a sandwich! Because this is a heavier dish, I would advise pairing it with some lighter options such as a green salad, fresh fruit, and croissants or garlic bread! 

Prep Time 10 minutes
Cook Time 25 minutes


  • 1.5 lbs Boneless skinless chicken breast, cooked and shredded [this should equate to around 4 cups]
  • 1/2 Cup finely chopped celery
  • 1 Tbsp diced onion
  • 1 Cup mayonnaise
  • 1 10.75 oz can condensed cream of chicken soup
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/2 Cup slivered almonds
  • 1 Cup shredded cheddar cheese
  • 1 8 oz can water chestnuts, drained and chopped
  • 1 1/2 Cups coarsely crushed potato chips, plain or ruffled


  1. Preheat the oven to 350 degrees and grease a 9x13 casserole dish [ideally disposable so they don't have to return it!]

  2. Combine all ingredients together except for the salt and potato chips in a large bowl and mix well.

  3. Add salt to taste [keep it light - around ¼ teaspoon should do you well!]

  4. Transfer mixture to the greased pan and sprinkle the crushed potato chips on top!

  5. Bake for 25 minutes and serve warm!