Hot Savannah Chicken Salad Casserole Paula Deen Recipes

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HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)



Hot Savannah Chicken Salad Casserole (Paula Deen) image

This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Recipe #278160 for the soup.

Provided by SweetsLady

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 11

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 almonds (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)

Steps:

  • Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, 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 of the remaining potato chips in the casserole spreading them evenly.
  • 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. Sprinkle with cheese.
  • Bake at 350 degrees for 30-40 minutes, or until heated through.
  • Enjoy!

HOT CHICKEN SALAD CASSEROLE



Hot Chicken Salad Casserole image

Make and share this Hot Chicken Salad Casserole recipe from Food.com.

Provided by Mooseybear

Categories     Chicken Breast

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups cooked chicken or 4 cups cooked turkey, cubed
2 cups cooked long-grain rice
1/2 cup slivered almonds
3/4 cup mayonnaise
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (2 ounce) jar chopped pimiento, drained
3 hard-cooked eggs, chopped
1 cup celery, chopped
1/4 teaspoon salt
2 tablespoons green peppers, chopped
2 tablespoons onions, chopped
1 tablespoon lemon juice
1/3 cup potato chips, crushed

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients except for the potato chips.
  • Spread into a 13x9 greased baking pan.
  • Sprinkle with chips.
  • Bake for 40 to 50 minutes or until heated through.

Nutrition Facts : Calories 361.2, Fat 19.8, SaturatedFat 3.9, Cholesterol 140.8, Sodium 662.4, Carbohydrate 21.9, Fiber 1.3, Sugar 2.6, Protein 23.7

HOT CHICKEN SALAD CASSEROLE



Hot Chicken Salad Casserole image

Make and share this Hot Chicken Salad Casserole recipe from Food.com.

Provided by Barenakedchef

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups cooked chicken, chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
4 ounces mushrooms, drained
3 hard-boiled eggs, chopped
2 tablespoons chopped green peppers
2 tablespoons chopped onions
1 tablespoon lemon juice
salt and pepper
1 cup dry breadcrumbs

Steps:

  • Mix all ingredients except bread crumbs. Spread in a buttered 12x8 pan and bake 45-50 minutes on 350. Add crumbs to top and bake 5 more minutes.

Nutrition Facts : Calories 329.1, Fat 13.5, SaturatedFat 3.1, Cholesterol 116.2, Sodium 544.3, Carbohydrate 30.8, Fiber 1.2, Sugar 2.9, Protein 20

HOT SAVANNAH CHICKEN SALAD CASSEROLE



Hot Savannah Chicken Salad Casserole image

Yield serves 8-10

Number Of Ingredients 10

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

Steps:

  • Lightly butter a 13 x 9 x 2-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 of the remaining potato chips in the casserole, spreading them evenly. 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 to 40 minutes, or until heated through.

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