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Which Came First: Chicken & Egg Hotdish

Walnuts and potato chips add crunch to this protein-rich dish that makes use of leftover rice.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (10 3/4 ounces) cream of chicken soup
3/4 cup mayonnaise
1/4 cup water
1 tablespoon fresh lemon juice
1 1/2 cups cooked white rice
1 cup finely chopped celery
1/2 cup coarsely chopped walnuts
1/4 cup finely chopped onion
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 hard-cooked eggs, coarsely chopped
2 cups crushed potato chips

Instructions 

Preheat the oven to 350°F. Lightly coat a 13” x 9” baking pan with cooking spray.

Pour water into a medium sauté pan to a level about 1 1/2 inches deep. Bring the water to a boil over high heat. Add the chicken (it should be covered by about 1/2 inch water) and reduce the heat to medium. Cover and cook for about 8 to 10 minutes or until just cooked through. Drain and discard the cooking liquid. Transfer the chicken to a plate. When it is cool enough to handle, cut into 1/2-inch pieces.

Meanwhile, stir together the soup, mayonnaise, water, and lemon juice in a large bowl. Stir in the rice, celery, walnuts, onion, cayenne, salt, pepper, and cooked chicken. Gently fold in the eggs.

Spoon the mixture into the prepared baking pan. Top with the potato chips.

Bake for 35 to 40 minutes or until the potato chips are golden brown and the center of the casserole is hot.

Tips 

To get a head-start on this recipe, begin by cooking the eggs. Then prepare the rice according to package instructions, or use leftover rice.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      570
    • Calories from Fat 
      63%
    • Total Fat 
      40g
    • Saturated Fat 
      7g
    • Total Carbohydrate 
      29g
    • Protein 
      26g
    • Sugars 
      2g
    • Cholesterol 
      160mg
    • Dietary Fiber 
      2g
    • Sodium 
      900mg
  • DAILY VALUE
    • Vitamin A 
      8%
    • Vitamin C 
      11%
    • Calcium 
      6%
    • Iron 
      11%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      6.5
    • Lean Protein 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source