Hot Savannah Chicken Salad Casserole Recipe
Hot Savannah Chicken Salad Casserole
This recipe from The Lady & Sons, Too! cookbook is great for a family dinner or for taking to a potluck. I love how Paula Deen has perfectly reinvented traditional Southern chicken salad into a layered hot dish. It has a bit more prep time than I usually like but the result was worth the work. You can cut the prep time down by using pre-cooked chicken breasts (I cooked mine from raw) and by having your eggs boiled and veggies chopped a day or so ahead of time. The original recipe used slivered almonds mixed in with the potato chips but I don’t like slivered almonds in a casserole so I left them out. I also increased the amount of onions from 1/4 cup to 1/2 cup. Again, personal preference.
You start by buttering your baking dish – a 13 X 9 X 2 inch if you have one. I didn’t but my round 2.5 quart dish worked fine. Then spread crushed potato chip on the bottom of the dish.
Top with a layer of chicken, celery, onions, and sliced eggs.
Next spread a layer of your soup mixture.
Then repeat the layers again to complete the casserole.
Finish off the casserole with a layer of crushed potato chips for your topping, then bake. Easy peasy once you have your ingredients lined up!
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
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Lightly butter a 13 X 9 X 2 inch casserole dish.
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Stir together the soup, mayonnaise, mustard, and Worcestershire sauce.
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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.
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Top with half of the chicken, celery, onions, and eggs. Then spread half of the soup mixture on top.
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Repeat the layers, ending with the reserved potato chips on top.
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Bake at 350 degrees for 30 - 45 minutes until heated through.
I love how the layers look – almost like a chicken salad lasagna without noodles. One thing that stands out for me is that the casserole isn’t a mush of food. You can taste each ingredient – the celery crunches and the chicken stands out just like, well, chicken salad!
Enjoy! Serve with a green salad and maybe some hot buttered bread.
