Hot Savannah Chicken Salad Casserole Recipes

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

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 (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!

CHICKEN SALAD CASSEROLE

Chicken Salad Casserole image

This recipe was given to me by my Aunt Anita, the queen of organization. She puts a spread on the table that would take your breath and never stresses, always has a clean house and a smile on her face. The reason is - she uses recipes such as this one. She prepares ahead of time, freezes, and then the day of the dinner party, all she has to do is thaw and cook. Wonderful for potlucks.

Provided by Jellyqueen

Categories Chicken Breast

Time 1h30m

Yield 1 large casserole

Number Of Ingredients 8

Ingredients

4 chicken breasts, cooked,cooled and diced
3/4 cup chopped celery
1/2 cup chopped onion
1 can sliced water chestnuts
1 can cream of mushroom soup
1 can cream of onion soup
3/4 cup mayonnaise
2 cups crushed corn flakes

Steps:

Mix all ingredients, except corn flakes, and pour into buttered casserole dish.
Mix corn flakes with small amount of melted butter.
Spread evenly over top of mixture.
Bake@ 300 degrees F for 45 to 60 minutes.
Can be prepared and frozen for later use.

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

Ingredients

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 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

Ingredients

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

Another one of my GrannyN's recipes. We always ate cold chicken salad in the summer and hot chicken salad in the winter. Cooked times are Approximate.

Provided by GrandmaG

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups crushed potato chips
2 cups diced boiled chicken breasts
6 hard-boiled eggs, chopped
1/4 cup chopped pecans or 1/4 cup almonds (I use sunflower seeds)
1 (10 ounce) can cream of chicken soup
1 cup finely chopped celery
1/2 cup finely chopped onion
2 tablespoons pimentos
1/2 cup mayonnaise (I use Blue Plate)
1 cup sour cream
salt and pepper, to taste (I omit salt sunflower seeds has enough)

Steps:

Mix all ingredients together except potato chips.
Spread into 8X8 baking dish.
Sprinkle potato chips over top.
Bake in 350 degree oven for 30 minutes.

Nutrition Facts : Calories 477.3, Fat 38.9, SaturatedFat 13, Cholesterol 356.6, Sodium 818.2, Carbohydrate 19.4, Fiber 1.4, Sugar 5, Protein 14.2

HOT CHICKEN SALAD CASSEROLE

Hot Chicken Salad Casserole image

This rich and creamy chicken salad would be a welcome addition to any buffet table. This salad is among my family's favorite casseroles. It's great for potlucks.-Eleanor Hein, Kirkland, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/2 cup slivered almonds
1 cup soft bread crumbs
1 tablespoon butter, melted
1 cup shredded cheddar cheese

Steps:

In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 576 calories, Fat 42g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 682mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

HOT SAVANNAH CHICKEN SALAD CASSEROLE RECIPE

Hot Savannah Chicken Salad Casserole Recipe image

Provided by suewaynes

Number Of Ingredients 10

Ingredients

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

Steps:

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.

HOT SAVANNAH CHICKEN SALAD CASSEROLE

Hot Savannah Chicken Salad Casserole image

Yield serves 8-10

Number Of Ingredients 10

Ingredients

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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