Hot Savannah Chicken Salad Casserole (paula Deen)

Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins

Ingredients

• 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)

Recipe

• 1 lightly butter a 13x9 pan. stir together the soup, mayonaisse, mustard, and worcestershire sauce.


• 2 in a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.


• 3 place half of the remaining potato chips in the casserole spreading them evenly.


• 4 place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.


• 5 repeat the layers, ending with the reserved potato chips and almonds. sprinkle with cheese.


• 6 bake at 350 degrees for 30-40 minutes, or until heated through.


• 7 enjoy!