Hot Chicken Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
435 kcal
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Course
Main Course
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Cuisine
American
Hot Chicken Salad Recipe
Description
Hot Chicken Salad Recipe features cooked, chopped chicken mixed with diced celery, sour cream, mayonnaise, and cheddar cheese for a rich and creamy base. The mixture is spread evenly in a baking dish and topped with crushed Ritz crackers and pats of butter. Baking at 350ºF for 20 minutes melts the cheese and crisps the cracker topping, adding texture and flavor contrast.
The baked salad offers a mix of smooth, cheesy filling with a crunchy, buttery crust. This combination highlights the savory chicken and cheese flavors enhanced by the light sweetness and saltiness of the crackers. The celery adds a subtle crunch and fresh note to the rich dish.
This salad serves well warm as a side or a comforting main. It pairs nicely with green vegetables or a light salad to balance its richness. It’s also easy to prepare ahead and heat when needed, making it useful for busy days or entertaining.
Storing leftover salad in the refrigerator for up to four days keeps it fresh, and reheating should be gentle to retain moisture. Freezing is possible by preparing the mixture and freezing before topping with crackers and butter; add the topping just before baking after thawing. This dish’s make-ahead flexibility and familiar flavors make it practical for home cooks seeking a cozy meal.
Ingredients
- 4 cups chicken breast cooked and chopped
- 1 cup celery diced
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper ground
- 1 tablespoon lemon juice
- 1/4 /4 cup sour cream
- 1 cup mayonnaise
- 1 1/2 /2 cups cheddar cheese grated
- 1 leeve Ritz crackers
- 2 tablespoons butter
Instructions
- Preheat oven to 350º F.
- Mix together all ingredients except butter crackers and butter. Pour into a baking dish sprayed with non-stick cooking spray. Spread evenly.
- Crush butter crackers and spread over top of chicken salad mixture. Top with pats of butter.
- Place in oven and bake for 20 minutes until lightly browned and heated throughout.
Notes
- Cool prepared salad completely before wrapping and refrigerating for up to 4 days.
- To freeze, place the mixed salad in a freezer-safe baking dish, wrap tightly, and store up to 4 months.
- Thaw frozen salad overnight in the refrigerator and add cracker topping and butter before baking.
- Reheat gently to maintain the creamy texture without drying out the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 549mg | 23% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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