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Creamy Chicken Hot Dish Recipe
Creamy Chicken Hot Dish Recipe photo by Taste of Home

Creamy Chicken Hot Dish Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 739 calories, 57 g fat (11 g saturated fat), 92 mg cholesterol, 1,253 mg sodium, 28 g carbohydrate, 3 g fiber, 25 g protein.


  1. In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice.
  2. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Originally published as Creamy Chicken Hot Dish in Quick Cooking May/June 2000, p43

Nutritional Facts

1 serving (1 each) equals 739 calories, 57 g fat (11 g saturated fat), 92 mg cholesterol, 1,253 mg sodium, 28 g carbohydrate, 3 g fiber, 25 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 12, 2014

"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 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?"

Reviewed Feb. 4, 2012

"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."

Reviewed Mar. 8, 2011

"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!"

Reviewed Jan. 13, 2011

"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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