Reviewed: Mar. 19, 2010

Since every review kept on saying it needed more chicken- well I added tons more: 3- 12.5oz cans of chicken chunks 2 cups of celery 1 cup of onion (I luv onions but my friends & family don't!) These changes made it awesome! Very, very creamy and tasty!! I used it as a spread for canape type sandwiches and everyone loved it!

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7 users found this review helpful

Reviewer:

MMiller

Reviewed: Feb. 10, 2010

I have used this recipe for years, but always used it with canned crab meat and cream of mushroom or celery soup. It's delicious that way too. Also my recipe calls for it to be refrigerated in a jello mold. The gelatin makes it possible to unmold on to a plate for a really nice presentation. Always gets raves.

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6 users found this review helpful

Reviewer:

Fuznutz

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

Reviewed: Jun. 1, 2009

I've been making this recipe for about 3 years. Every time I've made it, I've gotten compliments. The only thing I do differently is... after I make the soup mixture, I mix everything together with a mixer so the chicken chunks aren't so big, it sort-of shreds the chicken. It's a big hit with my family and co-workers!

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6 users found this review helpful

Reviewer:

bbryant430

Reviewed: Aug. 17, 2006

I made this once for a pot luck at work and I am now required to make it for birthdays, holidays and any other occasion. Definitely need at least 2 cans of chicken (or 1 big can). I prefer to add some seasonings. Adding some black pepper, garlic powder and/or season-all adds some kick. Old Bay is a good add in as well.

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10 users found this review helpful

Reviewer:

ACHAHOLIC

Cooking Level: Intermediate

Reviewed: Jun. 11, 2006

This is so good! I did as others suggested and left in the large amount of onion and celery, I promise you it's ok in the end. And I used three times as much chicken as called for in the recipe, it still wasn't too much. The soup makes it so incredibly chickeny.

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5 users found this review helpful

Reviewer:

GREENFIREFLY

Reviewed: Aug. 10, 2005

A bit different. Pretty good -- made a sandwich out of some, which was OK, and ate the rest on crackers, which was much better. Actually, I liked it better when it was first made before I refrigerated overnight. Also, to keep the onion and celery crispy, I added them very last after all the cream cheese had softened and everything blended well.

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5 users found this review helpful

Reviewer:

Erimess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 27, 2004

This recipe was very easy and quick to make. I was a little worried about all of the onions and celery in the recipe, but you couldn't even taste them, the flavors blended so great together. This makes a lot of dip, and is great served with crackers or fritos. Very good and inexpensive to make, put in a nice bowl and people will devour!

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8 users found this review helpful