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    You are in: Home / Recipes / Chicken Jump-In-The-Mouth Recipe
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    Chicken Jump-In-The-Mouth

    1/1 Photo of Chicken Jump-In-The-Mouth

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef PotPie's Note:

    Looking through my old and very large recipe file, (from the old days when I wrote everything down!), I found this. I'm not completely sure if it came from The Seattle Times. I think I took it to potlucks back in the 80's.

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    Units: US | Metric

    • 1 cup cooked chicken, diced
    • 1 cup celery, sliced
    • 2 tablespoons onions, finely chopped
    • 1/2 cup black olives, chopped
    • 1/2 cup pimento stuffed olive, sliced
    • 1/4 cup toasted walnuts, chopped
    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1/2 teaspoon salt
    • 3/4 cup mayonnaise
    • 1/2-1 cup potato chip, crushed


    1. 1
      Combine all ingredients except chicken and potato chips.
    2. 2
      Gently fold chicken into this mixture.
    3. 3
      Rectify seasonings to taste.
    4. 4
      Turn into buttered baking dish and top with crushed potato chips.
    5. 5
      Bake in preheated 450* oven for about 20 minutes.

    Browse Our Top Potluck Recipes

    Ratings & Reviews:

    • on July 01, 2008


      First & foremost- the toasted walnuts were fantastic in this dish with the celery and onions. I used cooked chicken breast in a can. Don't! Use regular cooked chicken. With the cooked canned chicken, the green piemento stuffed olives, the salt and the canned cream of chicken soup, my finished product was way too salty but it was my fault! I will make again using regular chicken and I will not use any salt, the cream of chicken soup is salted enough. I thought I might use 3 ozs of cream cheese with 3 ozs of mayonnaise the next time and cut the pimento stuffed olives a bit since they are very salty. This is a first for me using toasted chopped walnuts in a dinner casserole and it was so good! I really think that it could be good substitute for recipes that call for water chesnuts. Thanks for posting Chef Pot Pie! I did add a 4 oz can of drained mushroom stems and pieces. It was also delicious.

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    • on April 17, 2008


      This was really good!! Easy to make too. The leftovers were good. I just added a little bit of half and half to heat it up to a little bit of a creamy stage. I had this with my own Garlic Butter Rice It made a great combination. Thanks for sharing your recipe Chef Pot Pie. Made for PAC Spring '08

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Jump-In-The-Mouth

    Serving Size: 1 (117 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 247.2
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 3.1 g
    Cholesterol 29.2 mg
    Sodium 864.2 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 1.0 g
    Sugars 2.7 g
    Protein 8.2 g

    The following items or measurements are not included:

    pimento stuffed olives

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