Craving a dish that’s both comforting and incredibly flavorful? Look no further than hot chicken salad! This isn’t your grandma’s cold chicken salad sandwich. Hot chicken salad takes all the classic flavors you love and bakes them into a warm, bubbly casserole that’s perfect for any occasion. Inspired by classic American comfort food, this recipe brings together tender chicken, crunchy almonds and water chestnuts, creamy mayonnaise, and a cheesy topping, all crowned with crispy French fried onions. Get ready to discover why this Pioneer Woman style hot chicken salad is about to become your new go-to recipe.
What Makes This Hot Chicken Salad a Must-Try?
Hot chicken salad is essentially a baked version of traditional chicken salad. Instead of serving it chilled between slices of bread or on crackers, this recipe transforms it into a hearty casserole. It’s the perfect dish for those cooler evenings when you want something warm and satisfying, yet it’s also versatile enough for potlucks, brunches, or even a simple weeknight dinner. What sets this recipe apart is the delightful combination of textures and flavors – the creamy chicken mixture contrasted with the crunch of almonds and water chestnuts, and the savory French fried onion topping that adds the perfect final touch.
Easy Steps to Pioneer Woman Style Hot Chicken Salad Perfection
This recipe is incredibly straightforward, making it ideal for busy weeknights or when you need to whip up something delicious without spending hours in the kitchen. Here’s how to make this amazing hot chicken salad casserole:
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Get Started: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking and make serving easier.
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Combine the Ingredients: In a large mixing bowl, combine 3 cups of cooked and shredded chicken, 1 cup of sliced almonds, one 8-ounce can of drained water chestnuts, one 4-ounce jar of drained diced pimentos, 2 cups of chopped celery, 1 tablespoon of lemon juice, 1 ½ cups of mayonnaise, 1 cup of shredded cheddar cheese, and one 10.5-ounce can of cream of chicken soup. Season with 1 teaspoon of salt and ½ teaspoon of pepper, or adjust to your taste. Stir everything together until well combined, ensuring all ingredients are evenly distributed.
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Assemble the Casserole: Spread the chicken salad mixture evenly into the prepared baking dish.
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Bake and Top: Bake in the preheated oven for 30 minutes. After 30 minutes, remove the casserole from the oven and sprinkle the top evenly with one 3-ounce can of French fried onions. Return the dish to the oven and bake for an additional 10 minutes, or until the casserole is bubbly and the French fried onions are golden brown and crispy.
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Serve: Let the hot chicken salad cool slightly before serving. Garnish with fresh parsley, if desired, for a pop of color and freshness. Serve warm and enjoy!
plate of chicken salad casserole
A warm and inviting plate of Pioneer Woman Hot Chicken Salad, showcasing the golden-brown French fried onion topping and creamy chicken filling.
Tips and Tricks for the Best Hot Chicken Salad
- Rotisserie Chicken Shortcut: To save time, use a rotisserie chicken from your local grocery store. It’s a fantastic shortcut for pre-cooked, flavorful chicken. Simply shred the meat and you’re ready to go.
- Chicken Variations: Feel free to use any cooked chicken you have on hand. Chicken breasts, thighs, or tenderloins all work perfectly in this recipe. Leftover grilled or baked chicken is also a great option.
- Make Ahead Magic: You can assemble this hot chicken salad ahead of time. Prepare the casserole as instructed, but don’t bake it. Cover the dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 20-30 minutes before baking as directed.
- Freezer-Friendly: Hot chicken salad is also freezer-friendly. Assemble the unbaked casserole, wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking. You may need to add a few extra minutes to the baking time if it’s still slightly chilled.
- Topping Alternatives: If you’re not a fan of French fried onions, crushed potato chips make a delicious crispy topping alternative.
Serving Suggestions: What to Serve with Hot Chicken Salad
This Pioneer Woman Hot Chicken Salad is a hearty and satisfying dish on its own, but it pairs wonderfully with a variety of side dishes. Consider serving it with:
- Fresh Salad: A light and crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the casserole.
- Fruit Salad: A sweet and tangy fruit salad, like a frozen fruit salad, complements the savory flavors of the chicken salad.
- Pasta Salad: A simple pasta salad, such as a Greek pasta salad, adds another layer of texture and flavor to your meal.
- Vegetables: Steamed green beans, roasted asparagus, or an Italian green bean salad are excellent vegetable options to serve alongside.
- Bread or Rolls: Serve with crusty bread, dinner rolls, or quick potato rolls to soak up all the creamy, delicious sauce.
plate of chicken salad casserole
A close-up shot of Pioneer Woman Hot Chicken Salad, highlighting the creamy texture and delicious ingredients.
The Perfect Comfort Casserole for Any Occasion
Whether you’re hosting a brunch, need a crowd-pleasing dish for a potluck, or simply want a comforting and easy dinner for your family, this Pioneer Woman hot chicken salad recipe is sure to be a hit. It’s a timeless classic that’s loved by everyone, and its make-ahead and freezer-friendly nature makes it a lifesaver for busy schedules. So, gather your ingredients and get ready to enjoy the ultimate comfort food casserole!
Recipe Card
Pioneer Woman Hot Chicken Salad
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings
Ingredients:
- 3 cups cooked, shredded chicken
- 1 cup sliced almonds
- 1 (8-oz) can water chestnuts, drained and sliced
- 1 (4-oz) jar pimentos, drained and diced
- 2 cups chopped celery
- 1 Tbsp lemon juice
- 1 ½ cups mayonnaise
- 1 cup shredded cheddar cheese
- 1 (10.5-oz) can cream of chicken soup
- 1 tsp salt, or to taste
- ½ tsp pepper, or to taste
- 1 (3-oz) can French fried onions
- Fresh parsley, chopped (for garnish, optional)
Equipment:
- 9×13 inch baking dish
- Large mixing bowl
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Mix well.
- Spread mixture into the prepared baking dish.
- Bake for 30 minutes. Sprinkle French fried onions over the top and bake for another 10 minutes, until bubbly and golden.
- Garnish with parsley (optional) and serve warm.
Notes:
- For make-ahead, assemble and refrigerate unbaked for up to 24 hours or freeze for up to 3 months.
- Thaw frozen casserole completely before baking.
- Adjust baking time as needed if baking from chilled or frozen.
- Use rotisserie chicken for convenience.
Enjoy your delicious Pioneer Woman Hot Chicken Salad!
