Baked Chicken Salad

This dish is a warm, baked version of classic chicken salad. It combines tender chicken, celery, and almonds in a creamy dressing, then gets topped with cheese and crushed potato chips for a savory, crunchy finish.

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It’s a quick and comforting meal, ready in about 30 minutes. Using pre-cooked chicken makes it especially easy to put together for a satisfying lunch or a light weeknight dinner.

Essential Ingredients

• Cooked Chicken: A store-bought rotisserie chicken is a great time-saver. You can also use any leftover cooked chicken you have on hand.
• Mayonnaise: Full-fat mayonnaise will give the creamiest result. You can use light mayo, but the texture might be slightly different.
• Onion: Grating the onion on a box grater helps it melt into the salad, providing flavor without a raw bite.
• Almonds: Toasting the almonds is optional but brings out their nutty flavor. You can do this in a dry skillet over medium heat for a few minutes.
• Potato Chips: Sturdy, plain ruffled chips work well as they hold their crunch. You can also use plain, kettle-cooked, or cheddar-flavored chips.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Salad: In a large bowl, mix the cooked chicken, celery, bread cubes, mayonnaise, almonds, lemon juice, grated onion, salt, and pepper. Stir until everything is well combined and coated in the dressing.

Assemble the Casserole: Spread the chicken mixture evenly into a 1.5-quart baking dish or six individual ramekins. In a separate small bowl, toss the grated cheddar cheese with the crushed potato chips to create the topping.

Bake and Serve: Sprinkle the cheese and chip mixture over the chicken salad. Bake in a preheated 450°F (230°C) oven until the filling is hot and bubbly and the topping is golden, which takes 10 to 15 minutes. Let it cool for a moment before serving.

Serving Ideas

This baked chicken salad is a complete meal on its own, but it also pairs well with a simple green salad or some fresh fruit.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The topping will soften over time. Freezing is not recommended as the mayonnaise can separate upon thawing. Reheat individual portions in the microwave or larger amounts in a 350°F (175°C) oven until warmed through.

FAQ

Can I make this ahead of time?

You can assemble the chicken salad base a day ahead and store it, covered, in the fridge. Add the topping just before baking for the best texture.

Do I have to use bread cubes inside?

The bread cubes absorb some of the dressing and add a soft, almost stuffing-like texture. You can omit them if you prefer; the dish will just be a bit looser.

What can I use instead of potato chips?

For a different crunchy topping, you can use crushed crackers, panko breadcrumbs mixed with a little melted butter, or French-fried onions.

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📖 Recipe Card

Baked Chicken Salad

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• Author: Emma Taylor
• Total Time: 30 minutes
• Yield: a 1.5-quart baking dish or 6 individual ramekins 1x

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Description

A warm and creamy chicken salad with a crunchy potato chip topping, baked until golden and bubbly.

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Ingredients

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• 2 cups (about 10 oz / 280g) cooked chicken, cubed
• 1 cup (110g) finely chopped celery
• 1 cup soft bread cubes (from about 2 slices)
• 1 cup (225g) mayonnaise
• ½ cup (55g) slivered almonds, toasted
• 2 tablespoons (30ml) fresh lemon juice
• 2 teaspoons finely grated yellow onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup (55g) grated sharp cheddar cheese
• 1 cup (about 2 oz / 55g) crushed potato chips

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Instructions

1. Preheat your oven to 450°F (230°C). Lightly grease a 1.5-quart baking dish or six 8-ounce ramekins.
2. In a large bowl, add the cooked chicken, chopped celery, bread cubes, mayonnaise, toasted almonds, lemon juice, grated onion, salt, and pepper.
3. Stir everything together until it is evenly combined.
4. Spoon the chicken mixture into your prepared baking dish or divide it evenly among the ramekins. Spread it into an even layer.
5. In a small bowl, toss the grated cheddar cheese and crushed potato chips together.
6. Sprinkle the cheese and chip mixture evenly over the top of the chicken salad.
7. Bake for 10 to 15 minutes, or until the filling is hot and bubbly and the topping is golden brown. A thermometer inserted into the center should read at least 165°F (74°C).
8. Let the dish cool for a few minutes before serving. It is best enjoyed warm.

Notes

• Food Safety: For any dish containing poultry, ensure it is cooked to a safe minimum internal temperature of 165°F (74°C) as measured by a food thermometer.
• A store-bought rotisserie chicken is a convenient option for the cooked chicken. You will need about half of a standard-sized chicken.
• To toast the almonds, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes, until fragrant and lightly browned.
• Plain, sturdy potato chips with ruffles hold up well, but kettle-cooked or cheddar-flavored chips are also good options.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch
• Method: Baking
• Cuisine: American