Hot Savannah Chicken Salad Casserole (Paula Deen)

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 almond (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)

Directions

1. 1

   Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.

2. 2

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

3. 3

   Place half of the remaining potato chips in the casserole spreading them evenly.

4. 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. 5

   Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.

6. 6

   Bake at 350 degrees for 30-40 minutes, or until heated through.

7. 7

   Enjoy!