Prep 20 mins
Cook 30 mins
This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Specialty Soup Substitutes - Cream for the soup.
- 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 almonds (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)
- Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
- In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
- Place half of the remaining potato chips in the casserole spreading them evenly.
- Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
- Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
- Bake at 350 degrees for 30-40 minutes, or until heated through.
This was excellent and easy to throw together, though I would recommend using half the potato chips due to the high salt content (I would skip the first layer).
My mother makes this exact recipe and it's delicious!
This dish was absolutely delicious! The crutchiness of the potato chips was perfect and I loved the combination of flavors. I boiled the eggs and forgot to put them in the dish...had it all ready to go in the oven and noticed the eggs still sitting there on the kitchen counter...silly me, but it was still delicious. Thank you, SweetLady, for posting a keeper!