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Cheesy Hot Chicken Salad

Cheesy Hot Chicken Salad – a delicious classic made even better!

Course Entree
Cuisine American
Keyword Chicken Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 468 kcal
Author Holly Sander


  • 4 chicken breasts cooked diced into 1/2-inch pieces (or shredded)
  • 2 celery stalks, halved lengthwise and finely chopped
  • 5 tablespoons green onions, finely chopped (reserve 2 for garnish)
  • 2 tablespoons fresh thyme, finely chopped
  • 2 cups shredded sharp cheddar cheese, white preferably
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/3 cup yellow cheddar to top before baking
  • 6-12 in frozen puff pastry shells freezer area of grocery store


  1. Bake frozen puff pastry shells according to instructions (normally 425 for 18-20 minutes).
  2. Lightly grease or spray either a 9X9 or a 10-inch round baking dish
  3. While the shells are baking, mix all ingredients except 1/3 cup yellow cheddar cheese and 2 tablespoons of green onions, and transfer to the prepared dish. Sprinkle the top with yellow cheddar.
  4. Once puff pastry shells are finished, set aside to cool and set oven temperature to 350.
  5. Bake the chicken mixture uncovered for 30-35 minutes, until bubbling around edges and cheese has fully melted.
  6. Garnish with 2 tablespoons of green onions (Other toppings you could add: chopped tomatoes, chopped fresh thyme, bacon crumbles or even hot sauce).
  7. To serve, use a sharp paring knife to remove the "tops" of each puff pastry and the soft pastry underneath. Fill each shell with cheesy hot chicken salad.

Recipe Notes

To cook chicken breasts:
Preheat oven to 375 degrees. Place raw chicken in a 9x13 baking dish. Salt and pepper the top side of each breast. Pour 1 cup of chicken stock into the pan. Cover the pan tightly with tin foil and bake for 40 minutes or until a meat thermometer reads 165 degrees.