Best 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!

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

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

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

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

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.

MISS DAISY'S HOT BAKED CHICKEN SALAD



Miss Daisy's Hot Baked Chicken Salad image

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

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.

HASH BROWNS SAUSAGE CASSEROLE - PAULA DEEN



Hash Browns Sausage Casserole - Paula Deen image

This recipe was prepared on Paula Deen's show recently and looks like a delicious breakfast dish to serve for company.

Provided by CookingONTheSide

Categories     Breakfast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 lb bulk sausage, mild, hot (or 1 lb sage sausage)
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French bread or 8 cups Italian bread, crusts removed
2 cups grated cheddar cheese
2 cups freshly grated parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.
  • Melt the butter in a large frying pan.
  • Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart.
  • Saute until soft, about 5 minutes.
  • In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.
  • In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
  • To assemble, spread the onions and hash browns evenly at the bottom of the greased dish.
  • Place the bread cubes evenly on top of hash browns.
  • With a slotted spoon distribute sausage as the third layer.
  • Pour the milk and egg mixture over these layers.
  • Add Parmesan as the next layer, while then adding the Cheddar.
  • *Cook's Note: Save a few tablespoons of cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted cheddar.
  • Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

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