Reviewed: Nov. 9, 2009

This was a delicious, comforting weeknight meal, and a great "use up" for prepared chicken, fridge, and pantry items. I made exactly as written, without chips on top, and it was great. Thanks for a nice recipe, Jane!

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Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Nov. 6, 2009

Oh My, We just had this and it was sooo good. Here are my changes. Sauted the celery, onion (added more) and almonds (added more) for about 5 minutes with no butter in my nonstick pan. It makes the almonds more crunchy and softens the onions and celery a little. I diced the water chestnuts. My sauce was 1/4 cup lowfat mayo, and 1/2 cup yogurt, 1 can cream of chicken soup. I sprinkled it with curry powder and garlic salt. I topped with crushed corn flakes. Was delicious.

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WIBRIDE

Reviewed: Oct. 23, 2009

I didn't add the water chestnuts, mushrooms, and almonds. I added more onion, about a 1/2 cup finely chopped, then sauteed the onion and the celery until slightly softened. I also added black pepper and garlic powder. Served it along side crusty french bread.

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Hanny Manny

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 15, 2009

This was quite good, but I found it to be a bit dry. I followed the recipe as written, but next time I will add a can of cream of something soup to make it a little creamier. I will also likely add 1/4 cup of sour cream per another reviewer's suggestion. I think this dish could easily rate a 5 with a couple of small alterations. Thanks for the recipe! By the way, when I told my husband what I was making, he turned down his nose and told me only liked cold chicken salad. He's changed his tune entirely after eating this recipe, dry and all!!

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MGF

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Apr. 21, 2009

awesome recipe. my dad hates chicken salad, but he absolutely loved this. I used pepperidge farm original crackers and crumbled them on top. i also used a mexican mix cheese.

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Ella

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

Reviewed: Jun. 21, 2008

This is an old favorite of my family and I just love it. I used thick, kettle cut potato chips. Served with grilled corn on the cob, YUMMY!

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 5, 2007

This was tasty and easy to make. I omitted the water chestnuts, and used walnuts instead of almonds. A keeper.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 8, 2007

This was good, especially to be so easy. I did put a can of cream of mushroom soup (and mayo) in it, and glad I did. It was still a little dry.

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Yummie

Reviewed: Mar. 26, 2007

My husband is NOT a casserole man...BUT, when he had this his response was, "What was that casserole? That was really good!" 21 yo daughter said the same thing (but picked out the mushrooms) ;) Made it again and again and have had ladies asking for the recipe. This is great for a church fellowship dinner- pot luck style. I used more onions and chopped them rather than grated them. Great flavor. Also, used buttered bread crumbs for the topping (didn't have chips on hand). This is a hit that we will use over and over.

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Reviewer:

MOMOMANY

Reviewed: Jan. 22, 2007

I did not care for this at all. It was very bland, and the warm mayonaise was a bit more than I could handle. It seemed like it was missing a lot of substance. It needed something--like rice, or noodles, or to be served on toast. Definitely won't be making this again.

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