Bebe’s Hot Chicken Salad
Hilda Sullivan's family recipe for hot chicken salad casserole
Ingredients
- 2 cups cooked cubed chicken
- 2 tbsp fresh lemon juice
- ½ tsp pepper
- ½ tsp salt
- ½ cup slivered almonds
- 1 cup celery diced
- 1 cup Hellman's mayonnaise
- 1 cup sharp cheddar cheese grated
- 1 cup potato chips crushed
Instructions
- Preheat oven to 350˚. Spray a 13x9-inch baking dish with vegetable cooking spray.
- In a large mixing bowl, combine the chicken, lemon juice, pepper, salt, almonds, celery, mayonnaise, and cheddar cheese.
- Place chicken mixture into a prepared dish and spread crushed potato chips evenly over the top.
- Bake for 20 minutes or until bubbly.
Notes
“This is the recipe that my husband’s grandmother, known affectionately as Bebe, fixed the first time she hosted me for a meal at her table. Turns out that earlier that day, she had cut her hand on the blender and driven herself to the doctor for stitches. She even stopped for gas along the way, but never called anyone for help or considered canceling the meal. When I cook this dish, I remember the resilience and the giving spirit of a great Southern hostess on full display, and I feel like I’m back at Bebe’s, where all gatherings with family took place.” - Hilda Sullivan