Recipe by COBRA
"Cooked chicken mixed with celery, almonds, green onion and a lemony mayonnaise mixture, all baked together and topped with cheese and potato chip crumbs."
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skinless, boneless chicken breast halves - cooked and cut into bite size pieces
celery, thinly sliced
sliced toasted almonds
green onion, chopped
salt and pepper to taste
crushed potato chips
shredded Cheddar cheese
This is a good recipe but I like to modify it a little. Instead of using mayonaise I like to use a creamy dressing like blue cheese or ranch to give the chicken more taste and I omit the lemon juice. I like to also layer cooked potatoes on the bottom of the baking dish to absorb the juices. I make sure to use tasty flavored potato chips for a topping. You also have to make sure the potato chips are on top of the cheese or it doesn't turn out as good.
Why would anyone consider using 1/2 gallon (8 cups) mayonnaise in this recipe? No wonder it tastes oily and has so many calories!
No way. This recipe is just impossible. I make nearly the same thing and even though I halve nearly everything, by this recipe's scale I would need to use 4 cups of mayo! This is what I do: I scale it back using 5 cooked, chopped chicken breasts. One small stalk minced celery, 1/2 cup slivered almonds, 1 small regular chopped onion, and 1 cup mayo (I use light). Mix this together, salt and pepper it, spread in casserole dish. Top with cheese and potato chips as desired. The mayo is just enough to moisten and hold it together; it shouldn't be like a sauce. (shudder)
I thought all that mayonnaise was very oily. Especially with the cheese and the chips. All the oil was everywhere. It didn't have alot of "flavor". It was easy, didn't have the taste I anticipated. Great ingredients, I would change the mayonnaise next time or mix the mayo with something else of more consistency, texture and flavor.
Great easy recipe.
I made this with 4 cups of mayo instead of 8. This was definitely a good choice over using the full 8 cups of mayo. I would probably reduce the mayo further (maybe 3 cups and add more as needed if the mix seems dry?), maybe only use half that amount of lemon and almonds... I think that would make this perfect. Otherwise it's not a bad recipe the way I made it. Also, FYI, I swapped the chicken breasts for two pre-made rotisserie chickens from my local grocery store... just pull the meat off the bones and add to the mix. Convenient and delicious!
These are the ingredients that I have used and it is delicious: 2 cups cubed cooked chicken breast, 2 cups sliced celery, 1/2 cup slivered blanched almonds, toasted,1/2 tsp. salt, 2 tsp grated onion,2 T lemon juice, 1 cup mayo or salad dressing. Pile loosely in an 8x8 baking dish. Sprinkle with 1/2 c shredded cheese (I use cheddar), then 1 cup crushed potato chips and bake 15" or 'til heated through. You can double, triple the recipe and just use larger baking dishes. The mayo ratio in the recipe above is WAY out
of line. Hope this helps. I have made this dozens of times.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chip Bake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 957
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