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Hot Savannah Chicken Salad Casserole


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  • 2 10-3/4 oz. cans condensed cream of chicken soup
  • 1-1/2 cups mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcetershire sauce
  • 1 10 oz. bag potato chips, crushed
  • 1/2 cup slivered almonds
  • 4 cups cubed cooked chicken *
  • 2 cups diced celery
  • 1/2 cup finely chopped onion
  • 4 hard-boiled eggs, sliced



Step 1

Lightly butter a 13x9x2 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 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 30-40 minutes, or until heated through.


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