Go Back
Print

Paula Deen's Hot Savannah Chicken Salad Casserole

Ingredients

  • 2 cans condensed cream of chicken soup
  • 1 1/2 cups mayonnaise
  • 1 tbsp prepared mustard I used dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 10 oz bag potato chips crushed
  • 4 cups cubed cooked chicken
  • 2 cups celery diced fine
  • 1/2 cup onion finely chopped
  • 4 hard boiled eggs sliced

Instructions

  1. Lightly butter a 13 X 9 X 2 inch casserole dish.

  2. Stir together the soup, mayonnaise, mustard, and Worcestershire sauce.

  3. Reserve 1 cup potato chips for the topping. Place half of the remaining potato chips in the bottom of the casserole dish, spreading them evenly.

  4. Top with half of the chicken, celery, onions, and eggs. Then spread half of the soup mixture on top.

  5. Repeat the layers, ending with the reserved potato chips on top.

  6. Bake at 350 degrees for 30 - 45 minutes until heated through.