Tuesday, March 2, 2010

Hot Savannah Chicken Salad Casserole

This is a Paula deen recipe. It is delicious!

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds
4 cups cooked chicken, cubed
2 cups celery, diced
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced

Lightly butter a 13x9 pan. Stir together the soup, mayonaise, 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.

1 comment:

  1. Sounds yummy and doesn't look too difficult. (I am NOT good in the kitchen!!)