Chicken Chip Bake Recipe -
Chicken Chip Bake Recipe
  • READY IN 45 mins

Chicken Chip Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chicken, celery, almonds and green onion in a large bowl and mix well. In a separate bowl combine mayonnaise, lemon juice, salt and pepper and mix until creamy. Combine this mixture with the chicken mixture and stir all together.
  3. Place mixture in a 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
  4. Remove from oven, cover with potato chip crumbs and cheese, and return to oven. Heat until cheese completely melts.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

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.

Most Helpful Critical Review
May 26, 2005

Why would anyone consider using 1/2 gallon (8 cups) mayonnaise in this recipe? No wonder it tastes oily and has so many calories!


8 Ratings

Mar 26, 2008

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)

Nov 08, 2003

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.

Nov 04, 2003

Great easy recipe.

Feb 09, 2015

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!

Oct 30, 2013

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.


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  • Calories
  • 1101 kcal
  • 55%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 106.4 g
  • 164%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 814 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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