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Crunchy Chicken Casserole

New.Wife's picture
Ingredients
  Canned condensed cream of chicken soup 21 1⁄2 Ounce, undiluted (2 cans, 10 3/4 ounces each)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Prepared mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Low salt potato chips 7 Ounce, crushed (1 package)
  Almonds 1⁄2 Cup (8 tbs), slivered
  Cooked chicken 4 Cup (64 tbs), cubed
  Celery 2 Cup (32 tbs), diced
  Onion 1⁄4 Cup (4 tbs), finely chopped
  Eggs 4 , hard-cooked, sliced
  Butter 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Scantly coat a 13x9x2-inch ovenproof casserole dish with butter.
3) In a bowl, stir together the condensed soup, mayonnaise, mustard and Worcestershire sauce.

MAKING
4) Put aside 1 cup of the potato chips and 2 tablespoons of the slivered almonds for the top of the casserole.
5) Spread evenly half of the remaining potato chips in the bottom of the casserole dish.
6) Sprinkle half each of the chicken, celery, onion, eggs and remaining almonds.
7) Spoon half of the soup mixture over chicken.
8) Repeat the layers, ending with the reserved potato chips and almonds.
9) Bake in the oven for 30 to 40 minutes, until heated through.

SERVING
10) Serve hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party, Healthy
Ingredient: 
Chicken
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
6

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