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Crunchy Chicken Casserole Recipe

Crunchy Chicken Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6-8 servings


  • 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
  • 1 tablespoon butter, melted
  • 1/2 cup crushed cornflakes
  • Sliced almonds, optional


  • 1. In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.
  • 2. 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.

Nutritional Facts

1 serving (1 cup) equals 386 calories, 27 g fat (6 g saturated fat), 49 mg cholesterol, 516 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Crunchy Chicken Casserole

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Reviewed Mar. 24, 2016

"If I could give this 10 stars I would! My family and I have been loving this casserole since I found it in my mothers Reminisce magazine in 1994. The crunch of the water-chestnuts and almonds is amazing!! If I take this to pot lucks I had better have the recipe with me because I WILL be asked for a copy every time with out fail. I do use 1 cup of the mayo and some garlic salt which I put in everything any way instead of just plain salt."

Reviewed Nov. 20, 2012

"I was looking for a quick dish for some left over chicken. Didn't have the water chestnuts or almonds. Not a spoonful was left! I did not have on hand the water chestnuts or almonds, but I did have Frosted Flakes. I never change recipes but this one worked. Even my husband (who hates creamy type dishes) scooped this one up. Everyone voted it was a repeat dish. Next time I will had the crunchies."

Reviewed Oct. 31, 2012

"Sorry, none of us cared for this recipe. It maybe needed more rice, another can of cream of chicken soup, less mayonnaise? something just wasn't right."

Reviewed Sep. 11, 2012

"This was a very bland dish! I would not recommend even to the dog. It had no flavor and I was thoroughly disappointed"

Reviewed Jun. 24, 2012

"Simple and very tasty. We served it with side vegetables for a complete meal. We'll be having this again."

Reviewed Aug. 12, 2010

"for the cooked rice I always use a pkg of rice a roni...the long grain & wild rice flavor...SO GOOD!"

Reviewed Jun. 25, 2010

"Yummy, a keeper!!"

Reviewed Mar. 17, 2010

"This is my favorite recipe for chicken casserole! I make it a little differently. I add a couple hard boiled eggs, sliced. And instead of cornflakes, I add crushed potato chips on top. It's delicious! And perfect to take to people when you need to bring someone a meal, or freeze (minus the potato chip topping) and pull out on a day when you're busy and need to heat something up. Comfort food, for sure."

Reviewed Jan. 30, 2010

"This is great for when you need to take a meal to a family because it is something even the kids will love."

Reviewed Jan. 12, 2010

"This a very useful recipe. I have to make meals that my Husband and sons can heat up in their warmer on the tractors and harvesters. I have added mushrooms and green peas or green beans to this so they get their vegies."

Reviewed Dec. 8, 2009

"Best chicken casserole dish. It was made for a gathering after a memorial service; the people thoroughly enjoyed it, many of whom had seconds and thirds! Thank you!"

Reviewed Nov. 16, 2009

"This is one I have had for a long time. Our 3 boys always gave it a thumbs up and I have passed it on to their wives. The only change is that I use potato chips crushed on top instead of the corn flakes."

Reviewed Nov. 13, 2009

"I got this recipe from a church cookbook years ago and have made it many, many times. It is always a huge hit and the recipe is usually requested."

Reviewed Sep. 10, 2008

"Comfort food--Yummy.

Reviewed Sep. 10, 2008

"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!"

Reviewed Jul. 16, 2008

"Oh this sounds so good. We go to many church potlucks and this

will one to take along. Yummy"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.