Comida Kraft
Recipe Box

Chicken Fondue

(5) 3 Reviews
Prep Time
Total Time

8 servings, 1/3 cup dippers and 2 Tbsp. dip each

What You Need

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Make It

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  • Heat 1/4 cup of the Italian dressing in fondue pot or heavy saucepan on medium-high heat. Add onions; cook and stir until crisp-tender. Add broth, apple juice and cornstarch; stir until well blended. Bring just to boil.
  • Dip chicken and vegetables, in batches, into boiling broth mixture with a long-handled fork or long skewer. Cook chicken for 3 min. or until cooked through and vegetables for 2 to 3 min. or until crisp-tender, removing ingredients from the broth mixture as they are done.
  • Combine 1/2 cup of the MIRACLE WHIP with the garlic and lemon juice. Mix remaining 1/2 cup MIRACLE WHIP with the Italiian dressing mix. Serve as dips for the chicken and vegetables.

Fon-Do's and Fon-Don'ts

Be sure to have separate plates for the raw and cooked ingredients so that the juices from the raw meat don't mix with the cooked food. Also, be sure to use the right fondue pot for the job - a broth fondue should be cooked in a metal fondue pot to maintain the high temperature needed for cooking the meat. If you don't have a metal fondue pot, use a large saucepan or slow cooker instead. Wooden skewers can be used instead of the fondue forks.

Keeping it Safe

Never allow cooked chicken to set at room temperature for more than 2 hours. If it is not eaten immediately, cooked chicken should be kept hot or refrigerated.


  • 8 servings, 1/3 cup dippers and 2 Tbsp. dip each

Nutritional Information

Serving Size 8 servings, 1/3 cup dippers and 2 Tbsp. dip each
Calories 270
% Daily Value
Total fat 13g
Saturated fat 2.5g
Cholesterol 70mg
Sodium 670mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 6g
Protein 26g
Vitamin A 10 %DV
Vitamin C 35 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • riccinmicste |

    Made this on Superbowl Sunday and everyone liked the taste. I put out zucchini wedges with the chicken. I had to make two batches! I liked cooking in a healthy stock rather than oil. We have had this since then. It is quick and easy to make, especially with an electric fondue.


  • raftisc |

    This receipe was easy and my family loved it. Both of the sauces were liked also. Children requested this at least once a week :-)