Home‎ > ‎

Creamy Chicken Brain Dip


  • 1 can cream of chicken soup
  • 1 envelope unflavored gelatin
  • 3 tablespoons water
  • 1 8 oz package cream cheese, softened
  • 3/4 cup mayonnaise
  • 1 onion, chopped (I diced mine more finely so there aren't onion chunks in the dip)
  • 1/2 cup celery, minced
  • 1 5 oz can chicken chunks, drained (I used about 2/3 - 3/4 cup of shredded rotisserie chicken)


In a small pot, heat up the chicken soup.  


In a bowl, combine the gelatin and water and then stir it into the heated soup.

Blend the mayo, cream cheese, onion, and celery into the soup mixture.  Add chicken and continue mixing.

Place in desired serving bowl (or in this case, your mold of choice).  Refrigerate overnight or at least 6-8 hours.

It would also probably be wise to spray a little bit of Pam into your mold to help it slide out more easily.  I had a tad bit of difficulty getting my dip out of the mold, but after I loosened the sides with a butter knife it did end up sliding out relatively intact.

Serve with your choice of crackers or corn chips and be prepared to gross some people out!  :)