Hot Savannah Chicken Salad Casserole (Paula Deen)

• 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)

1. Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
2. In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
3. Place half of the remaining potato chips in the casserole spreading them evenly.
4. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
5. Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
6. Bake at 350 degrees for 30-40 minutes, or until heated through.
7. Enjoy!

condensed cream, mayonnaise, mustard, worcestershire sauce, potato chips, slivered almonds, chicken, celery, onion, eggs, cheddar cheese

Taken from www.food.com/recipe/hot-savannah-chicken-salad-casserole-paula-deen-281949 (may not work)