Potato Chip Chicken Salad Casserole - VeryVera

Potato Chip Chicken Salad Casserole

  • Prep Time: 30m
  • Cook Time: 30m


  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1 1/2 c mayonnaise
  • 1 tbsp. prepared yellow mustard
  • 1 tbsp. Worcestershire sauce
  • 6 oz potato chips, crushed, divided (3-2oz bags Lowcountry Kettle Carolina Reaper)
  • 1/2 c slivered almonds, divided
  • 4 c cooked chicken (use rotisserie if pressed for time)
  • 1 c celery, diced
  • 1/4 c Vidalia onion, chopped
  • 3 hard cooked eggs, chopped
  • 1 c sharp cheddar cheese, shredded


  1. Preheat the oven to 350 degrees F. Lightly spray a 9” x 13” casserole dish.
  2. In a medium mixing bowl, stir the soup, mayonnaise, mustard, and Worcestershire sauce. Pour half into the prepared dish.
  3. In a medium bowl, combine 1 bag (approx 1 cup) of the chips and 2 tablespoons of the almonds for the topping. Set aside.
  4. Place half of the remaining potato chips (1 bag or 2 oz) in the casserole, spreading them evenly.
  5. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole.
  6. Spread the remaining soup mixture on top.
  7. Layer the remaining chips, chicken, celery, onion, and eggs.
  8. Sprinkle the chip and almond topping over top of the casserole. Sprinkle the top with cheese.
  9. Bake for 30-40 minutes, or until heated through.