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Paula Deen Hot Chicken Salad Recipe

Paula Deen Hot Chicken Salad Recipe

This dish is a warm twist on a classic. It is very creamy, cheesy, and quite filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 360 kcal

Equipment

  • Baking Dish
  • Large mixing bowl
  • Measuring cups
  • Sharp knife
  • Cutting board
  • Rubber spatula
  • Rolling Pin
  • Oven mitts

Ingredients
  

  • 4 cups COOKED CHICKEN
  • 1 cup MAYONNAISE
  • 1 can CREAM OF CHICKEN SOUP
  • 1 cup CELERY
  • 1/4 cup ONION
  • 1 tbsp LEMON JUICE
  • 1 cup CHEDDAR CHEESE
  • 2 cups POTATO CHIPS

Instructions
 

Heat the Oven

  • Turn your oven on to 350 degrees right now. Grease your baking dish with a little butter. This stops the chicken from sticking to it.

Chop the Chicken

  • Cut your cooked chicken into small bite-sized cubes. Put the chicken into a large mixing bowl. Make sure the pieces are all mostly the same size.

Mix the Sauce

  • Add the mayonnaise and cream of chicken soup. Stir in the chopped celery and the diced onion. Add the lemon juice for a tiny flavor zing.

Season and Combine

  • Add half of the shredded cheddar cheese now. Stir everything until the chicken is well coated. The mixture should look very thick and creamy.

Add the Topping

  • Spread the chicken mix into your greased baking dish. Sprinkle the remaining cheese over the top evenly. Top it with a layer of crushed potato chips.

Bake Until Bubbly

  • Put the dish into the hot oven for thirty minutes. The cheese should be melted and very bubbly. Let it sit for five minutes before you serve.

Notes

➜ Use rotisserie chicken to save a lot of time.
➜ Do not over-crush the potato chips for better crunch.
➜ Use sharp cheddar for a much bolder cheese flavor.
➜ Add sliced almonds if you want extra nutty crunch.
➜ Make sure the celery is diced very small.
➜ Serve immediately while the chip topping is crispy.
Keyword Paula Deen Hot Chicken Salad Recipe