Whey, mainly originated from the production of cheeses, has a high nutritional value and relevant technological role in the food industry. However, it is still underutilized in Brazil and responsible for pollution in water courses. This study produced and evaluated the quality of chicken bologna containing whey cheese in replacement of water in formulations (0%, 50%, and 100% substitution). The Acceptance Testing was used in the sensory analysis with a structured hedonic scale of nine points; the Test of Purchase Intent was used with a structured scale of five points. The levels of water, lipids, protein, ash, and carbohydrates were determined in the evaluation of centesimal composition. The sensory attributes of color and flavor showed no variation (P > 0.05) between the evaluated formulations. However, the formulation with 100% replacement of water by serum showed lower (P < 0.05) Appearance and Texture acceptance; the formulations containing serum (50% and 100% substitution) showed lower acceptance in relation to Overall Impression (P < 0.05). Nevertheless, all samples were well accepted considering the evaluated attributes; the lowest score was observed in Texture in the formulation with 100% replacement of water by serum (score close to 6 - "I slightly liked it"). Consumers showed a positive attitude regarding purchase intent, with an average rating of 4 ("I probably would buy it"), showing interest in purchasing the product. The centesimal composition analyses indicated that there was no variation (P > 0.05) between the three evaluated formulations, which may be the result of high water content in the serum and low content of solid constituents. The use of whey replacing water in chicken bologna formulations was demonstrated to be technologically feasible considering its sensory acceptance, purchase intent, and centesimal composition.