Creamy Chicken Hot Dish
A potato chip topping adds some crunch to this creamy mixture of tender chicken chunks, rice, peas and celery from Frances Walker of Jonesboro, Arkansas. The easy-to-assemble casserole is a definite potluck-pleaser.
Ingredients
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 tablespoon butter
- 1-1/2 cups mayonnaise
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup frozen peas, thawed
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3 cups cubed cooked chicken
- 2 cups cooked rice
- 1 cup crushed potato chips
Reviews
I added another cup of rice for a total of 3 and am glad I did as the ratios were just right. There was too much mayo taste for me. Next time I make it, I would do half mayo and half sour cream.
I purposely made adjustments on this recipe and instead of 1-1/2 cups of mayonnaise, I just used 1/2 cup regular mayonnaise, 5.3-oz. container plain yogurt, 1/2 cup cottage cheese, 1 tsp. salt, 1/2 to 1 tsp. Old Bay Seasoning, 1 Tbsp. lemon juice, 1 tsp. Worcestershire sauce, 1/2 tsp. pepper, 2 celery ribs, 1 small onion, chopped, 1 small green pepper, finely chopped, and omitted the soup. I also omitted the peas. I DID use 1 Tbsp. margarine, and stirred the margarine in to the 2 cups cooked instant brown rice, along with the chopped onion and green pepper, then just heated the rice mixture until warmed. I then turned off the heat. I used 1-1/2 cups cooked rotisserie chicken, cut in cubes. I used 1/4 cup Italian bread crumbs to just coat the top of the casserole! I baked the dish 45 minutes to make sure that the dish was really heated through at 350o F. I'mtrying to make do with what I have on hand and also working on trying other ingredients with less calories! I didn't have the cream soup available! I understand that with various TOH recipes, regular mayonnaise is recommended, rather than reduced-fat or light mayonnaise! I've worked on sticking to regular mayonnaise!BUT if I can USE LESS, but still come out with a tasty dish but with LESS calories, for me that helps! Besides it's just me now living in my apt.! So I made this dish to fit into a 1-1/2 quart casserole dish, greased and it worked for me! I took part in a chicken Ingredient Recipe Challenge this week! This dish was the recipe I chose! I rated this as a 4* recipe since I hadn't made this before!delowenstein
This was delicious! I loved it! Hubby (aka Mr. Picky) wasn't thrilled with it. He said he could taste the sour cream in it. I told him there wasn't any sour cream in it.....it was probably the tang of the lemon juice so I will omit that the next time I make it. I agree with jlhnell about the fat content. The only way I can see to reduce it a little is to use the fat-reduced soup. Also, I probably won't bother with the potato chips next time which will reduce the fat and sodium a little. I also omitted the teaspoon of salt. We have to reduce the bad things where we can, right? By the way, why can't light mayo be used? Does it curdle? Separate?
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Not sure if maybe we just aren't that into casseroles or what, but this just didn't have the flavor I expected.. I will admit though that I used Miracle Whip instead of Mayo... so that COULD have been the problem. Not planning on trying this one again though.
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Have made this several times for family, we love it. I just don't love the fat content, wish it could be made healthier. I usually use whole grain rice and double all the veggies. I also made with gluten-free cream of mushroom soup for a celiac-disease family member, and they enjoyed it!
Very good, but I would bake it longer to make it warmer. I also tried it with broccoli instead of peas. Delicious!
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