Hot Savannah Chicken Salad Casserole
(from saymyname’s recipe box)
Source: Paula Deen
Serves 6 peopleCategories: Casserole, Chicken, Main Dish, Paula Deen
Ingredients
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1 1/2 cups mayonnaise (I use low fat)
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 (10 ounce) bag potato chips, crushed
- 1/2 cup slivered almond (I omit this)
- 4 cups cooked chicken, cubed (I sometimes use leftover chicken or turkey)
- 2 cups celery, diced (I omit this and use a little celery seed instead)
- 1/4 cup onion, finely chopped
- 4 hard-boiled eggs, sliced
- 1 -2 cup sharp cheddar cheese, shredded (This is my addition)
Directions
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Lightly butter a 13×9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
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In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
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Place half of the remaining potato chips in the casserole spreading them evenly.
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Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
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Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
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Bake at 350 degrees for 30-40 minutes, or until heated through