Mary Nelle’s Hot Chicken Salad
Mary Nelle’s Hot Chicken Salad recipe is a classic Southern chicken casserole that brings everyone to the table. Creamy, crunchy, and packed with flavor, this easy make-ahead casserole is perfect for potlucks, family dinners, and holiday gatherings. The recipe comes from one of our owners, Mary Nelle, and it's been a go-to for showers, Sunday lunches, and summer picnics for years. With tender cooked chicken, crisp celery, almonds, and a golden potato chip topping, this hot chicken salad delivers Southern comfort in every bite.
Mary Nelle’s Hot Chicken Salad
Ingredients
- Soft butter for greasing the pan
- 4 cups diced cooked chicken
- 2 cups diced celery
- ¼ cup chopped green pepper
- 1 tablespoon minced onion
- 1 ½ cups mayonnaise
- 1 can (10.5 ounces) cream of chicken soup
- 2 tablespoons lemon juice
- 1 teaspoon salt, or to taste
- ½ teaspoon seasoning blend (see Note)
- 4 hard-boiled eggs, chopped
- ⅔ cup sliced almonds
- 1 cup shredded cheddar cheese
- 1 ½ cups crushed potato chips
Instructions
- If time allows, prep the casserole ahead and place covered in the refrigerator so flavors will blend.
- Preheat the oven to 400ºF. Lightly grease a 9 x 13-inch glass casserole with butter.
- Place the chicken, celery, green pepper, and onion in a large bowl and stir to combine. Stir in the mayonnaise, soup, lemon juice, salt and seasoning. Fold in the chopped hard-boiled eggs and almonds. Turn into the buttered casserole and top with cheese and crushed potato chips. Bake until bubbly, about 25 minutes.
Notes
Mary Nelle uses Accent seasoning.
This chicken salad can be served at most any holiday or gathering, from a bridal shower to feeding everyone the day after Thanksgiving — just substitute turkey for the chicken!