While vacationing in Savannah, Georgia a few years ago we ate at Paula Deen's restaurant called The Lady and Sons. There was a gift shop there and of course I had to buy her cookbook. I have never been interested in trying recipes with potato chips in them but I couldn't help myself and I had to try this recipe from her cookbook because I love chicken salad.

Made with chicken, celery, hard boiled eggs, onion, chips and more I didn't except to like this casserole, however, it was surprisingly delicious! I liked it even better the next day. I used cooked rotisserie chicken which made this a very easy casserole to put together.

Adapted from Paula Deen's cookbook.

Lightly butter an oven safe 13" x 9" dish.

In a medium bowl stir together the soup,

mayonnaise, mustard and Worcestershire sauce.

Set aside 1 cup of the crushed potato chips for the topping.

Place half of the remaining chips evenly into the buttered dish.

Place half each of the chicken, celery,

onion and eggs evenly on top of the chips.

Spread half of the soup mixture over the top

then pepper to taste. Repeat the layers

with the remaining ingredients.

Top with remaining chips.

Bake in a preheated 350º oven, uncovered, for

35 minutes or until heated through then serve.

Hot Savannah Chicken Salad Casserole

http://www.InDianesKitchen.com

Ingredients

  • 2 Tbsp. butter (for the dish)
  • Three 10¾ oz. cans cream of chicken soup
  • 1½ cups mayonnaise 
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. Worcestershire sauce
  • One 10 oz. bag potato chips, crushed
  • 4 cups cubed cooked chicken, boneless and skinless
  • 2 cups diced celery
  • ¼ cup finely diced onion
  • 4 hard boiled eggs, sliced
  • pepper to taste 

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly butter a 13" x 9" oven safe casserole dish.
  3. In a medium bowl whisk together the soup, mayonnaise, mustard and Worcestershire sauce until smooth.
  4. Set aside 1 cup of the crushed potato chips for the topping. Place half of the remaining chips evenly into the buttered dish covering the bottom.
  5. Place half of each of the chicken, celery, onion and eggs evenly on the top of the chips.
  6. Spread half of the soup mixture over the top then pepper to taste.
  7. Repeat the layers with the remaining ingredients topping off with the 1 cup of reserved chips.
  8. Bake, uncovered, for 35 minutes or until heated through then serve.

http://www.InDianesKitchen.com

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