Warm Up with This Creamy and Crunchy Hot Chicken Salad Recipe

When you think of a perfect, cozy dinner that satisfies both creamy and crunchy cravings, this Hot Chicken Salad Recipe is a top contender. Imagine tender chunks of chicken paired with fresh vegetables and water chestnuts for an irresistible crunch, all bathed in a rich, creamy sauce. The buttery cornflake and almond topping adds a savory crunch that makes every bite a delightful experience.

Photo byInsanelyGoodRecipes

I came across this fantastic recipe from Insanely Good Recipes, and I just had to share it with you all. This dish has quickly become a family favorite in my home, bringing warmth and comfort to our dinner table. It’s so easy to make, and the flavors are absolutely unforgettable.

A Little History of Chicken Salad

Chicken salad has been a beloved dish across many cultures, with its origins dating back to ancient times. Originally served cold, this hot variation takes it up a notch with the addition of a warm, creamy sauce and a crisp topping. The use of water chestnuts gives the salad a unique Asian-inspired crunch, and the casserole-style bake turns it into the perfect dinner for any night of the week.

Why You’ll Love This Hot Chicken Salad Recipe

What makes this dish truly special is the balance of textures. The creaminess of the condensed chicken soup and mayonnaise blend harmoniously with the crunchy water chestnuts and fresh vegetables. Plus, the buttery cornflake and almond topping adds a golden, crispy finish that leaves you craving more. It’s a great way to use up leftover chicken or rice, making it both economical and delicious!

How to Make Hot Chicken Salad

Here’s the easy, step-by-step breakdown for this savory casserole:

1. Prepare the Ingredients: Start by preheating your oven to 350°F and greasing a 2-quart baking dish. In a large bowl, combine your diced cooked chicken, cooked rice, diced celery, mushrooms, drained water chestnuts, chopped onion, lemon juice, and pepper. Toss everything together until well mixed.
2. Make the Creamy Sauce: In a separate bowl, whisk together the mayonnaise and undiluted cream of chicken soup. Once smooth, pour this creamy mixture over the chicken and rice mix, stirring until everything is evenly coated.
3. Top It Off: Spread the mixture into the greased baking dish. Melt butter in a small skillet, then cook and stir the cornflake crumbs and slivered almonds until golden brown. Sprinkle this topping over the casserole for that delightful crispy layer.
4. Bake and Enjoy: Pop the dish into the oven and bake uncovered for 30-35 minutes, or until bubbly and golden. Once out of the oven, it’s ready to serve! This dish pairs beautifully with a light salad or some roasted vegetables on the side.

Variations and Dietary Tips

• Gluten-Free Option: Use gluten-free cornflakes or breadcrumbs in place of regular cornflakes to make this casserole gluten-friendly.
• Vegetarian Alternative: Swap out the chicken for extra firm tofu or a plant-based chicken substitute for a vegetarian twist. You can also use cream of mushroom soup in place of chicken soup.
• Lighter Version: For a lower-calorie option, substitute low-fat mayonnaise and use less butter in the topping.

This hot chicken salad is great for family gatherings, potlucks, or even just a cozy weeknight dinner. The leftovers are even better the next day, as the flavors meld together beautifully.

If you enjoyed this recipe, please leave a comment below or share it with friends! Don’t forget to follow me for more delicious and easy-to-make recipes like this one.

Cooking Tips:

• Rice Tip: For perfectly cooked rice, make sure to use a long-grain variety that doesn’t get too sticky.
• Make-Ahead Tip: You can prepare this casserole in advance and refrigerate it before baking. Just pop it into the oven when you're ready to serve!

I hope you enjoy this tasty Hot Chicken Salad recipe as much as I do!