Hot Savannah Chicken Salad Casserole (Paula Deen)

Recipe by SweetsLady
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (10 3/4 ounce) cans condensed cream of chicken soup
  • 1 12
    cups mayonnaise (I use low fat)
  • 1
    tablespoon prepared mustard
  • 1
    (10 ounce) bag potato chips, crushed
  • 12
    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)
  • 14
    cup onion, finely chopped
  • 4
  • 1 -2
    cup sharp cheddar cheese, shredded (This is my addition)
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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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