Hot Chicken Salad is a simple creamy chicken and rice-a-roni casserole recipe that might just be the ultimate comfort food. You’ll want to add this to your weekly meal plan right now!
If you asked me to name one dish from my childhood – only one – it would have to be this Hot Chicken Salad . It’s an 80’s dinnertime staple, complete with cream of canned soup and served with jellied cranberry sauce.
Hot Chicken Salad (which by the way, can we discuss the fact that there is nothing salad about this recipe), is the ultimate comfort food. Even my husband, who is anti-casserole and definitely not a fan of creamy soups, loves this one.
Hot Chicken Salad
Hot Chicken Salad
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Hot Chicken Salad Casserole Ingredients
- Cooked Chicken – This is a great way to use up leftover roasted chicken, or grab a rotisserie on your way home!
- Rice-a-roni – The San Fransisco Treat, and get the family sized box.
- Celery – Some people like the crunch, others don’t, so you decide how finely to chop this.
- Onion – You will want to chop the onion pretty fine.
- Mayonnaise – Come on, wouldn’t be a casserole without mayo.
- Cream Of Chicken Soup – Are you starting to get an eighties vibe? I’m sure your moms all made some version of this!
- Almonds – We top our Hot Chicken Salad with Corn Flakes and slivered almonds. It adds a nice touch of sweetness and some crunch. For a long time, my kids turned up their noses at that topping and I would make ours half and half, but recently they’ve decided mom’s right – it *is* good!
- Corn Flakes – These need to be crushed, so if you have little ones, put the cereal in a baggie and let the kiddos do the work.
How Do You Make Hot Chicken Salad Casserole
⭐ First, prepare the rice.
⭐ Next, add everything but the almonds and corn flakes and mix well.
⭐ Then, spread into a baking dish and top with the corn flakes, then the almonds.
⭐ Finally, bake for 20 – 30 minutes.
Preparation
Can you make hot chicken salad in a slow cooker?
You can make this chicken casserole recipe in a slow cooker, but it really isn’t necessary as we’re using already cooked chicken! This makes the recipe so quick (20-30 minutes to cook) that you don’t need to pull the slow cooker out; just combine the ingredients in one dish and it will be done before you know it.
If you do decide to use a slow cooker, put it on low and leave off the almonds and corn flakes. You can add them at the end by removing the warmed chicken mixture from the slow cooker and placing in an oven proof container. Place in a warm oven (325F to 350F) and cook just until topping is warm and crispy. You could also put under the broiler for just a few minutes, but watch for burning!
Can I Make Chicken Casserole With Rice
You can make Hot Chicken Salad with rice, which would be a nice way to use up any leftover cooked rice. If substituting your leftover rice for the rice mix suggested in the recipe, I would consider adding some extra spices that you or your family like; a little chicken bouillon, some onion and garlic powder, and salt and pepper to taste would be a good start!
Can You Make Chicken Casserole Ahead Of Time
You can make Hot Chicken Salad ahead of time and freeze it!
Storage and leftovers
Can you freeze hot chicken salad?
You can freeze it! I always make three or four casseroles and put the extras in our freezer for dinners when I don’t have time (or the inclination) to cook.
How do you reheat hot chicken salad?
You can reheat it in a moderate oven (325F to 350F) for 20-30 minutes, or until heated through. Alternatively, you can reheat a portion size in the microwave until heated through (the time will depend on the portion size). Basic microwave recommendation is 3-5 minutes on high, being sure to rotate halfway through.
It is recommended that cooked chicken only be reheated once, so it’s better to portion it out than to reheat the whole casserole if you don’t think it will be finished in one sitting.
Serving suggestions
It’s not hot chicken salad night if you don’t also serve cranberry sauce! From a can, or homemade cranberry sauce, I don’t care, but make sure it’s on the table!
More casserole recipes to try
- Breakfast casserole
- Quick green bean casserole
- Ground beef tater tot casserole
- Easy sweet potato casserole
- Chicken taco casserole
- See all our weeknight casserole recipes!
Tools we love
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- Calphalon everyday pan – This is a 12″ two handled pan that you will use pretty much every day. Which, of course is why it’s called an everyday pan. I have this one and the Le Creuset version. I use a whole lot of pots and pans in my line of work (apologies to my husband, the dishwasher!) and these are by far my most frequently used pans.
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How to Make Hot Chicken Salad Casserole
Hot Chicken Salad
Ingredients
- 3 cups cooked chicken shredded or cubed
- 1 family size box of chicken flavored rice/vermicelli like Rice-a-Roni
- 1/2 cup chopped celery
- 1 med onion finely chopped
- 3/4 cup mayonnaise
- 1 can cream of chicken soup
- 1/2 cup slivered or blanched almonds if you want, you can brown in small amount of butter or oil
- 1/2 cup crushed corn flakes
Instructions
- Prepare rice/vermicelli per package instructions.
- Add chicken, celery, onion, mayonnaise and soup. Mix well.
- Spread into casserole dish and top with corn flakes, then almonds.
- Bake at 325 for 20-30 minutes.
Video
Notes
Nutrition
4.4.17
Ali says
The corn flakes sound really good on top!
Alexis AKA MOM says
This looks super yummy! I so need to try it, now if blogger will let me copy an paste it. I’s been hating me … LOL.
I love your blog and love new recipes. I will have to stay awhile :).
I have a giveaway if you would like to stop by :).
Alexis @ Running Away
MOMMY-MOMO says
i’m gonna make this! yum!
K @ Blog Goggles says
Oooh… yummy.
AndreaQ says
I grew up on this too! I’ve never made it myself but there are a whole slew of cream of “X” soup recipes of my mom’s that I’ve stashed away for a rainy day. total comfort food!
Anonymous says
Do you HAVE to use vermicelli? Can you just use regular rice?
Chris Edwards says
I made this last night with making only a few changes. I added broccoli in exchange for celery, omitted almonds and add some cheddar to the top. Next time may use sour cream instead of mayo but only due to family taste preference. This was a keeper in my house…everyone loved it. thanks so much for sharing.
Anonymous says
My friend made this… she left out the celery (used cream of celery soup), used potato chips instead of corn flakes (yummy!)
Anonymous says
I made this for my grandchildren last night, and they had multiple helpings. I couldn't find a family size box of Rice a Roni,so I used two regular size boxes.
barbrasgirl says
Sure would be nice to print
Anonymous says
Good to know you substituted 2 boxes, I could not find the family size box. Usually when I can't print a recipe I copy the text into a word doc and print from there, be sure to include the link in case you need it.
Patricia says
Can you used canned chicken or should I be using chicken breast?
April says
I’ve never tried with canned chicken, but I bet it would work fine!
Justine says
Hi April, this recipe sounds super yummy, thank you for sharing. I am expecting a baby in April and am planning to start to make ahead meals/freezer meals. I hope to attempt this recipe as my first ever. When you freeze the casserole, I was wondering if you go right from freezer to over and how much additional time you add to the cook time? Your advice is appreciated! Thank you.
April says
While you can go freezer to oven (add about 1 extra hour), your best result will be achieved by thawing first. Congrats on the baby! <3
Rebecca says
I take it you don’t cook the rice first before adding the other stuff?
April says
Hi Rebecca – Step one of the instructions is to prepare the rice as per package instructions 🙂
Lane says
I love the crunchy top! Perfect comfort food! Thank you!
Patty K-P says
Can’t wait to dive into that topping!
Mimi says
Can you make night before
April says
yes!
Shanle R Donovan says
I have never heard of this casserole. I will have to try it. I do not have the rice mix or cornflakes. I laughed at the idea of it being called a salad! LOL
April says
It’s totally goofy! I think the concept dates back to the 60’s when everything was a “salad” LOL
Debi says
Our family LOVES this dish. We make it often but learned that baking at 400 degrees for 30 minutes or 350 degrees for an hour guaranteed it is hot throughout.
April Woods says
thanks for the tip! so glad you love the recipe!!!
Hollis Ramsey says
I’m making this tonight. Adding grated parmesan cheese, the zest and juice of 1/2-1 lemon, and chopped parsley (an entire bunch, with stems). Topping with panko instead of corn flakes and drizzling with lemon-infused EVOO. Haven’t decided yet on almonds or pine nuts. Per one commenter, I’ll bake at 400°F for 25-30 min.