Hot Savannah Chicken Salad Casserole (Paula Deen)

There’s something about chicken salad that just screams comfort. But chicken salad casserole? Now that’s a dish that takes me straight back to my childhood. I remember my grandmother, bless her heart, always experimenting with different ways to use leftover chicken. This recipe, reminiscent of her creative kitchen adventures, reminds me of those cozy afternoons spent around her table, filled with laughter and the irresistible aroma of home-cooked goodness. This particular casserole, with its crunchy potato chip topping and creamy, savory interior, is a far cry from the classic cold sandwich filling, but trust me, it’s worth every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-40 minutes
• Total Time: 50-60 minutes
• Servings: 8-10
• Yield: 1 casserole
• Dietary Type: Comfort Food

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 almonds (optional)
• 4 cups cooked chicken, cubed (leftover chicken or turkey works well)
• 2 cups celery, diced (or use celery seed to taste)
• 1/4 cup onion, finely chopped
• 4 hard-boiled eggs, sliced
• 1-2 cup sharp cheddar cheese, shredded (optional addition)

Equipment Needed

• 13×9 inch baking pan
• Large bowl
• Medium bowl
• Measuring cups and spoons
• Mixing spoon

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly butter a 13×9 inch baking pan to prevent sticking.

2. In a large bowl, stir together the 2 cans of condensed cream of chicken soup, 1 1/2 cups of mayonnaise, 1 tablespoon of prepared mustard, and 1 tablespoon of Worcestershire sauce. Mix until well combined and set aside.

3. In a medium bowl, reserve 1 cup of the crushed potato chips and 2 tablespoons of the slivered almonds (if using) for the topping. This will give the casserole a delightful crunch.

4. Spread half of the remaining crushed potato chips evenly in the bottom of the prepared 13×9 inch baking pan. This layer will act as a base for the delicious filling.

5. Now, it’s time to layer the ingredients. Place half of the cubed cooked chicken, diced celery, finely chopped onion, sliced hard-boiled eggs, and remaining slivered almonds (if using) in the casserole dish, spreading them evenly over the potato chip layer.

6. Next, spread half of the soup mixture on top of the chicken and vegetable layer. Ensure everything is nicely coated with the creamy sauce.

7. Repeat the layers starting with the remaining crushed potato chips, followed by the remaining cubed chicken, diced celery, finely chopped onion, sliced hard-boiled eggs, and slivered almonds (if using).

8. Finally, spread the remaining soup mixture on top of the second layer.

9. Sprinkle the reserved 1 cup of crushed potato chips and 2 tablespoons of slivered almonds (if using) evenly over the top. This will create a golden-brown, crispy crust.

10. If desired, sprinkle 1-2 cups of shredded sharp cheddar cheese over the potato chip topping. The cheese will melt and create a gooey, cheesy layer on top of the casserole.

11. Bake in the preheated oven at 350 degrees F (175 degrees C) for 30-40 minutes, or until the casserole is heated through and the top is golden brown and bubbly. A good way to test for doneness is to insert a knife into the center of the casserole; it should come out hot.

12. Remove the casserole from the oven and let it cool slightly before serving. This will allow the flavors to meld together and prevent burning your tongue.

Expert Tips & Tricks

• For an even richer flavor, use a combination of dark and light meat chicken. Leftover rotisserie chicken works wonderfully in this recipe.
• If you’re not a fan of celery, a pinch of celery seed adds a subtle celery flavor without the added texture.
• Don’t overbake the casserole, as it can become dry. Keep an eye on it and remove it from the oven once it’s heated through and the topping is golden brown.
• For a spicier kick, add a dash of hot sauce to the soup mixture.
• If you want to make this ahead of time, assemble the casserole but don’t bake it. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when you’re ready to cook it.

Serving & Storage Suggestions

This Hot Savannah Chicken Salad Casserole is best served warm, straight from the oven. It makes a hearty and satisfying meal on its own, or you can serve it with a side of green beans or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350 degrees F (175 degrees C) until heated through.

Freezing is not recommended, as the mayonnaise can separate and the potato chips can become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	522.5 kcal	N/A
Calories from Fat	295 g	57%
Total Fat	32.8 g	50%
Saturated Fat	8.1 g	40%
Cholesterol	166.7 mg	55%
Sodium	956.1 mg	39%
Total Carbohydrate	27.3 g	9%
Dietary Fiber	3 g	11%
Sugars	2.1 g	8%
Protein	30.1 g	60%

Variations & Substitutions

• For a lighter version, use light mayonnaise and fat-free cream of chicken soup.
• Instead of potato chips, try using crushed Ritz crackers or cornflakes for the topping.
• Add other vegetables such as peas, carrots, or bell peppers to the filling.
• Substitute the chicken with cooked turkey or ham for a different flavor profile.
• For a gluten-free option, use gluten-free cream of chicken soup and gluten-free potato chips or crushed rice crackers for the topping.
• If you don’t have slivered almonds, chopped walnuts or pecans would also work well.

FAQs (Frequently Asked Questions)

Q: Can I use leftover rotisserie chicken in this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut and adds a delicious flavor to the casserole.

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate until ready to bake. Add 10-15 minutes to the baking time.

Q: What if I don’t have cream of chicken soup?
A: You can substitute it with cream of mushroom soup or cream of celery soup.

Q: Can I freeze this casserole?
A: Freezing is not recommended, as the mayonnaise can separate and the potato chips can become soggy.

Q: Can I add other vegetables to this casserole?
A: Yes, feel free to add other vegetables such as peas, carrots, or bell peppers to customize the recipe to your liking.

Final Thoughts

This Hot Savannah Chicken Salad Casserole is a delightful twist on a classic comfort food. Its creamy, savory filling and crunchy potato chip topping make it a crowd-pleaser for any occasion. So, go ahead, gather your ingredients, and give this recipe a try. I’m sure it will become a new family favorite! Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of creating something delicious and comforting for yourself and your loved ones. Perhaps pair it with a crisp green salad or some warm crusty bread for a complete and satisfying meal. Bon appétit!