Hot Savannah Chicken Salad Casserole
Recipe information
Yield
serves 8-10
Ingredients
Two 10 3/4-ounce cans condensed cream of chicken soup
1 1/2 cups mayonnaise
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
One 10-ounce bag potato chips, crushed
1/2 cup slivered almonds
4 cups cubed cooked chicken
2 cups diced celery
1/4 cup finely chopped onion
4 hard-boiled eggs, sliced
Preparation
Lightly butter a 13 x 9 x 2-inch casserole. Stir together the soup, mayonnaise, 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. Bake at 350 degrees for 30 to 40 minutes, or until heated through.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
