- 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
- 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.
- Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Reviews forCreamy Chicken Hot Dish
"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?"
"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."
"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!"