Hot Savannah Chicken Salad Casserole

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

42 Comments »

    • I thought using chips and having hot chicken salad was strange too Tierney. But I figured if Paula Deen put it in a cookbook with her name on it, it must taste good. I enjoyed it hot but I liked it much better cold the next day.

      Liked by 1 person

  1. Memories I feel like there was a 70s version of this that included sliced blanched almonds. We also were served a hot “Tuna Potato Chip Casserole” when I was an undergrad. Did not like that one at all.

    Like

    • Spot on Angela! Paula did have a nut in her recipe but I don’t like nuts and left it out. She put it with the top layer of chips if I remember right. We ate tuna noodle casserole so much as a kid that I got sick of it and can’t eat tuna anymore now. Lol

      Liked by 1 person

  2. That looks so delicious. And you had me at potato chips! I love spicy jalapeño kettled chips so I’ll have to try this recipe with that in mind for some extra kick!

    Like

  3. Sounds interesting. My mom used to make a tuna casserole with potato chips. I’ve found a recipe online and made it and it still tastes great. I’ve also made potato chip cookies that my Mom turned me on to, too 🙂

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  4. Yes, I’m also not a big fan of potato chips in dishes (I will anyway finish the chips before it goes into the dish 😁), but this looks like a really delicious meal … and using already cooked chicken, it should be quick and easy!
    Thanks Diane, another recipe we will try!

    Like

    • It was the strangest thing, the only way I can explain it is they just tasted like potatoes. If I was eating it without seeing it I wouldn’t have even know there was potato chips in it. Thank you Bernadette! ❤️

      Liked by 1 person

    • Not really a comfort food. The taste was great but I did prefer it cold the next day. However, if you didn’t cook it the chips wouldn’t have had a whole different consistency. The chips turned into a potato type taste which I really liked. I don’t think I would have liked the chips crispy.

      Like

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