This Hot Chicken Salad is classic Southern comfort at its best — creamy, hearty, and perfectly satisfying. Loaded with tender chicken, fluffy rice, crisp veggies, and a golden, crunchy topping, this casserole-style dish turns a traditional chicken salad into a warm, comforting meal everyone will love.
Whether you’re hosting a potluck, feeding the family, or craving a cozy weeknight dinner, this dish delivers creamy richness and crunch in every bite.
Why You’ll Love This Hot Chicken Salad
- Comfort food made easy: Creamy, crunchy, and satisfying with simple pantry staples.
- Perfect for gatherings: Great for potlucks, holidays, or Sunday dinners.
- Versatile and customizable: Add veggies, cheese, or different toppings to make it your own.
- Make-ahead friendly: Assemble ahead and bake when ready to serve.
Ingredients
You’ll only need a few simple ingredients to bring this comforting casserole together:
- Cooked chicken: Rotisserie chicken or leftover baked chicken works perfectly.
- Cooked rice: Adds fluffiness and makes the dish hearty and filling.
- Celery & onion: Add crunch and flavor.
- Mushrooms: Bring an earthy depth to the mix.
- Water chestnuts: For a surprising and delightful crunch.
- Lemon juice: Brightens the flavors and balances the richness.
- Pepper: A touch of seasoning for gentle heat.
- Mayonnaise & cream of chicken soup: The creamy base that ties it all together.
For the topping:
- Cornflake crumbs: Add irresistible crunch.
- Slivered almonds: Give a nutty, toasty flavor.
- Butter: Helps everything crisp up beautifully.
How to Make Hot Chicken Salad
Step 1 – Prep the oven and ingredients:
Preheat oven to 350°F (175°C) and grease a 2-quart baking dish. Cook the rice, chop the chicken and vegetables, and juice the lemon.
Step 2 – Combine ingredients:
In a large bowl, mix chicken, rice, celery, mushrooms, water chestnuts, onion, lemon juice, and pepper.
Step 3 – Add the creamy mixture:
Whisk together mayonnaise and cream of chicken soup. Add to the chicken mixture and stir until evenly coated. Spread into the prepared baking dish.
Step 4 – Make the topping:
Melt butter in a skillet. Add cornflake crumbs and almonds; cook until lightly golden. Sprinkle evenly over the casserole.
Step 5 – Bake and serve:
Bake uncovered for 30–35 minutes until hot and bubbly. Serve warm and enjoy!
Tips for the Best Hot Chicken Salad
- Take a shortcut: Use rotisserie chicken for convenience.
- Switch it up: Try turkey, leftover roasted chicken, or even canned chicken in a pinch.
- Add-ins: Mix in broccoli, peas, or diced pimentos for color and texture.
- Cheesy twist: Stir in shredded cheddar or Swiss cheese for extra richness.
- Topping options: Try crushed Ritz crackers, breadcrumbs, or potato chips instead of cornflakes.
- Make it lighter: Swap mayo for Greek yogurt or sour cream.
Storage and Make-Ahead Tips
To Make Ahead:
Assemble the casserole (without baking) up to 24 hours in advance. Cover and refrigerate until ready to bake. Let it sit at room temperature for 30–60 minutes before baking.
To Store:
Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat:
Warm individual portions in the microwave for 1–2 minutes, or reheat the whole casserole in a 350°F oven for 15–20 minutes.
Serving Ideas
Serve this hot chicken salad with a crisp green salad, steamed vegetables, or a side of buttery rolls. It’s also delicious with cranberry sauce for a comforting Southern-style meal.
More Chicken Favorites
If you loved this dish, try these next:
- 🥗 Greek Yogurt Chicken Salad
- 🥪 Cranberry Chicken Salad
- 🍎 Applebee’s Oriental Chicken Salad
- 🥣 Creamy Chicken and Rice Casserole
Hot Chicken Salad Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 ½ cups diced cooked chicken
- 2 cups cooked rice
- 1 cup diced celery
- 1 cup sliced mushrooms
- 1 (8 oz) can sliced water chestnuts, drained
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- ¼ teaspoon pepper
- ¾ cup mayonnaise
- 1 (10 ¾ oz) can cream of chicken soup
Topping
- 3 tablespoons butter
- ½ cup cornflake crumbs
- ½ cup slivered almonds
Instructions
- Preheat oven to 350°F. Grease a 2-quart baking dish.
- In a large bowl, mix chicken, rice, celery, mushrooms, water chestnuts, onion, lemon juice, and pepper.
- Stir in mayonnaise and cream of chicken soup until evenly combined. Spread into prepared baking dish.
- Melt butter in a skillet, add cornflake crumbs and almonds, and toast lightly. Sprinkle over casserole.
- Bake uncovered for 30–35 minutes or until bubbly and golden. Serve hot.