Hot Chicken Salad (David Letterman’s Mom’s)

The aroma of bubbling cheese and toasted cornflakes always takes me back to church potlucks. As a child, those gatherings were less about spiritual enlightenment and more about scouting the buffet table for the most intriguing casseroles. While most disappeared under a blanket of gloppy cream-of-something soup, there was always one exception: a golden-brown, comforting chicken salad bake that everyone seemed to gravitate towards. It was a simple, honest dish, and I remember thinking even then that it tasted like love. Who knew that years later, I’d stumble upon a recipe from none other than David Letterman’s mom that captured that same heartwarming essence?

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: 1 (8-inch square) casserole
• Dietary Type: Not Gluten-Free (can be adapted)

Ingredients

• 1 cup rice, cooked
• 1 cup chicken, cooked and shredded or diced
• 1 cup celery, chopped
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted
• 3/4 cup mayonnaise, light is OK but not fat-free
• 3/4 cup almonds, sliced (or water chestnuts for a nut-free option)
• 2 tablespoons onions, chopped

Topping

• 1/2 cup corn flake crumbs, (approximately)
• 2 tablespoons butter, (approximately), cut into small pieces

Equipment Needed

• 8-inch x 8-inch square baking dish
• Mixing bowl
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Ensure the oven rack is positioned in the center for even baking.

2. In a large mixing bowl, combine the cooked rice, cooked chicken, chopped celery, undiluted cream of chicken soup, mayonnaise, sliced almonds (or water chestnuts), and chopped onions. Mix well to ensure all ingredients are evenly distributed and coated with the creamy mixture.

3. Transfer the mixture to an 8-inch x 8-inch square baking dish. Spread the chicken salad mixture evenly in the dish.

4. Sprinkle the corn flake crumbs generously over the top of the casserole. The original recipe doesn’t specify an exact amount, so use your judgment. Aim for a light, even coating that will create a crispy topping.

5. Dot the top of the casserole with small pieces of butter. Again, the original recipe doesn’t specify an amount, so use your discretion. The butter will melt and help the cornflake crumbs brown and crisp up.

6. Bake in the preheated oven for 45 minutes, or until the casserole is heated through and the topping is golden brown and bubbly. The internal temperature of the chicken salad should reach 165°F (74°C).

7. Remove the casserole from the oven and let it cool slightly before serving. This allows the flavors to meld together a bit and prevents burning your mouth.

Expert Tips & Tricks

• Chicken Choice: Leftover roasted chicken works perfectly for this recipe. Alternatively, you can use canned chicken, but be sure to drain it well. For a richer flavor, consider using chicken thighs instead of chicken breasts.
• Cream of Chicken Soup Alternative: If you’re looking for a healthier alternative to cream of chicken soup, you can make your own using chicken broth, milk (or non-dairy milk), and a thickening agent like cornstarch or arrowroot powder. Season to taste with salt, pepper, and herbs.
• Make-Ahead Prep: You can assemble the chicken salad mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add the cornflake topping and butter right before putting it in the oven.
• Preventing Soggy Topping: To avoid a soggy topping, you can toast the cornflake crumbs in a dry skillet over medium heat for a few minutes before adding them to the casserole. This will help them stay crispier during baking.
• Browning Issues: If the cornflake topping is browning too quickly, you can tent the casserole with foil during the last 15 minutes of baking.

Serving & Storage Suggestions

Serve this hot chicken salad warm, straight from the oven. It makes a comforting and satisfying meal on its own or alongside a simple green salad or steamed vegetables.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through. You may want to add a little bit of butter or oil to the top to prevent it from drying out during reheating.

Freezing: While this casserole can be frozen, the texture of the mayonnaise may change slightly upon thawing. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	40mg	13%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: Use gluten-free corn flake crumbs and gluten-free cream of chicken soup. Ensure all other ingredients are also gluten-free. You can also substitute the cornflake crumbs with crushed gluten-free crackers or a mixture of almond flour and nutritional yeast.
• Vegetarian: Substitute the chicken with cooked lentils or chickpeas for a vegetarian version. You can also add extra vegetables like chopped carrots, peas, or green beans. Use cream of mushroom soup instead of cream of chicken.
• Dairy-Free: Use dairy-free mayonnaise and cream of chicken soup made with non-dairy milk.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad mixture for a spicy kick.
• Cheese Lover’s Delight: Sprinkle shredded cheddar cheese or Monterey Jack cheese over the cornflake crumbs before baking for an extra cheesy topping.
• Herbaceous Twist: Add fresh herbs like parsley, thyme, or rosemary to the chicken salad mixture for a more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use cooked turkey instead of chicken?
A: Absolutely! Cooked turkey works perfectly in this recipe. It’s a great way to use up leftover Thanksgiving or holiday turkey.

Q: Can I use a different type of nut instead of almonds?
A: Yes, you can substitute the almonds with other nuts like pecans, walnuts, or cashews. Just make sure to chop them into smaller pieces.

Q: Can I freeze the casserole after it’s been baked?
A: Yes, you can freeze the baked casserole, but the texture of the mayonnaise may change slightly upon thawing. Make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Q: What can I serve with this hot chicken salad?
A: This hot chicken salad pairs well with a simple green salad, steamed vegetables, or a side of fruit. It’s also delicious served with crackers or toast.

Q: Can I make this recipe in a larger baking dish?
A: Yes, you can double the recipe and bake it in a 9×13 inch baking dish. You may need to increase the baking time slightly.

Final Thoughts

This Hot Chicken Salad recipe, a favorite of David Letterman’s mom, is a testament to the power of simple, comforting food. It’s a dish that’s perfect for potlucks, family gatherings, or a cozy weeknight meal. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you follow the recipe exactly or add your personal touch, I hope this dish brings you as much joy as it has brought me over the years. So go ahead, preheat that oven, and get ready to experience a little bit of Midwestern comfort food magic. Share your creations and feedback – I’d love to hear how it turns out!