Crunchy Chicken Casserole Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 386
  • Fat:
  • 27 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 49 mg
  • Sodium:
  • 516 mg
  • Carbohydrate:
  • 21 g
  • Fiber:
  • 2 g
  • Protein:
  • 14 g


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Crunchy Chicken Casserole

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My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

  • 1 cup chopped celery
  • 1 tablespoon butter
  • 2 cups cubed cooked chicken
  • 1-1/2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 1 can (8 ounces) sliced water chestnuts; drained
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped onion
  • Salt and pepper to taste
  • TOPPING:
  • 1 tablespoon butter, melted
  • 1/2 cup crushed cornflakes
  • Sliced almonds, optional

Directions:

In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired.
    Bake, uncovered, at 350° for 30 minutes. Yield: 6-8 servings.


  • Re: Crunchy Chicken Casserole

    Comfort food--Yummy.

    mimit10
  • Re: Crunchy Chicken Casserole

    I made this per the recipe, except for one substitution. I exchanged the mayonnaise for an equal amount of sour cream. It was very good, my husband loved it and said I could definitely make it again!

    KrystaLyn
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