What if you took chicken salad and made it…hot? Basically if you like chicken salad and you like casseroles, this is a dream recipe. It’s essentially a chicken casserole without the carb filler and a nice potato chip topping to remind you that chips are the best topping on a chicken or tuna salad sandwich. Just follow this recipe for some serious comfort food.
In a bowl, combine 2 lbs chopped cooked chicken (I used a rotisserie chick), 5 celery stalks (chopped into 1/2-in. pieces at an angle), 1 c. mayo, 1 c. (3 oz) grated cheddar, 1/2 c. slivered almonds, juice of a lemon, and 1 tsp onion salt + salt and pepper to taste. Spread the chicken mixture into a 9×13 baking dish and top with crushed potato chips. I highly recommend using a flavor like ranch – in fact, I used sour cream and ranch Rap Snacks (the Migos variety) and they were bomb. Bake uncovered in a 350 oven until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom (30-40 min). Let it sit for 5-10 min before serving.
It may not be pretty or photograph well, but it was so yummy. This is ideal for people who should love tuna noodle casserole but don’t. Maybe hot tuna fish weirds them out. Perhaps they can’t get past the smell. Whatever the reason, this gives off the same vibes but is much more of a people pleaser. I’m embarrassed by how quickly I gobbled it up.
Peaches to Apples 
Pretty looking 👍
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