Hot Chicken Salad
Hot Chicken Salad is the blast from the past that is making a comeback! It’s meaty, chunky, and delish and so easy to make! Make in 9x13 pan for a great potluck dish!
Ingredients
- 5 cups cooked Rotisserie chicken, chopped
- 2 cups sharp cheddar cheese, grated
- 2 cups celery, finely chopped
- ¾ cup bacon, cooked and crumbled
- 1 cup finely chopped dill pickles, or sweet pickles if you prefer
- 2 cups Ruffle potato chips, slightly crushed
Make the sauce:
- 2 cups mayonnaise
- ½ cup sour cream
- 2 tablespoons dry ranch mix
- 1 ½ tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- kosher salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 350º F and lightly grease a 9 x 13 baking dish with cooking spray.
- In a large bowl, add the chopped chicken, cheese, celery, bacon, and chopped pickles in a large bowl. Mix until combined.
- Whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder in a smaller bowl; season with salt and pepper to taste.
- Add the mayonnaise mixture into the chicken mixture and stir until everything is evenly coated, then transfer everything to a greased baking dish.
- On top of the casserole add the crushed potato chips. Place in the oven and bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
- Remove from the oven and serve hot!
Nutrition Facts
Calories: 681kcal, Carbohydrates: 12g, Protein: 35g, Fat: 55g, Saturated Fat: 14g, Polyunsaturated Fat: 19g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 145mg, Sodium: 1.188mg, Potassium: 302mg, Fiber: 1g, Sugar: 1g, Vitamin A: 376IU, Vitamin C: 5mg, Calcium: 165mg, Iron: 0.5mg