Hot Savannah Chicken Salad Casserole

• 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

1. Lightly butter a 13 x 9 x 2-inch casserole.
2. Stir together the soup, mayonnaise, mustard, and Worcestershire sauce.
3. In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
4. Place half of the remaining potato chips in the casserole, spreading them evenly.
5. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
6. Repeat the layers, ending with the reserved potato chips and almonds.
7. Bake at 350 degrees for 30 to 40 minutes, or until heated through.

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

Taken from www.epicurious.com/recipes/food/views/hot-savannah-chicken-salad-casserole-382053 (may not work)