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Creamy Chicken Hot Dish Recipe

Creamy Chicken Hot Dish Recipe

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. YIELD: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


  • 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 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 each: 739 calories, 57g fat (11g saturated fat), 92mg cholesterol, 1253mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 25g protein.

Reviews for Creamy Chicken Hot Dish

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delowenstein User ID: 3766053 231343
Reviewed Aug. 17, 2015

"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'm

trying 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!

newrecipejunkie User ID: 876567 39144
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?"

mariposa767 User ID: 1061551 27719
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."

jlhnell User ID: 5033020 39126
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!"

synner1229 User ID: 5521736 32233
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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