Chicken Casserole Recipe

Name: Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. corn flakes, crushed by hand; 1/2 c. butter, melted; 2 c. cooked chicken, diced; 1 c. cooked rice; 1 c. diced celery, slightly cooked; 1 can (10 oz.) condensed cream of chicken soup, undiluted; 2 Tbsp. onion, minced; 1/4 c. water chestnuts, sliced; 1/2 c. slivered almonds; 3/4 c. mayonnaise

Servings: persons

1 c. corn flakes, crushed by hand
1/2 c. butter, melted
2 c. cooked chicken, diced
1 c. cooked rice
1 c. diced celery, slightly cooked
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 Tbsp. onion, minced
1/4 c. water chestnuts, sliced
1/2 c. slivered almonds
3/4 c. mayonnaise

1
Toss the corn flake crumbs with melted butter until well mixed. Set aside.
2
In a large bowl, combine chicken, rice, celery, mayonnaise, almonds, soup, onion and chestnuts.
3
Blend.
4
Turn into an unbuttered shallow casserole dish.
5
Sprinkle with cornflake topping.
6
At this point, the casserole may be frozen or refrigerated until next day, or baked at 350u00b0 for 30 minutes or until hot, bubbly and crisp.

1338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. corn flakes, crushed by hand, 1/2 c. butter, melted, 2 c. cooked chicken, diced, 1 c. cooked rice, and more.

Yes, Chicken Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Casserole

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