Hot Savannah Chicken Salad Casserole (Paula Deen)
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 Recipe #278160 for the soup.
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READY IN: 50mins
SERVES: 8-10
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 2(10 3/4 ounce) cans condensed cream of chicken soup
- 1 1⁄2
- 1tablespoon prepared mustard
- 1tablespoon Worcestershire sauce
- 1(10 ounce) bag potato chips, crushed
- 1⁄2cup slivered almonds (I omit this)
- 4cups cooked chicken, cubed (I sometimes use leftover chicken or turkey)
- 2
- 1⁄4
- 4
- 1 -2
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DIRECTIONS
- 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.
- Enjoy!
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