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Hot Chicken Casserole

 Hot Chicken Casserole
A comforting hot dish with a crisp top, this hearty casserole will warm you from the inside out.—Carol Wilson, DeKalb, IL
8 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 3 cups cubed cooked chicken breast
  • 2 cups mayonnaise
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 celery ribs, finely chopped
  • 2 cups cooked rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 teaspoon grated onion
  • 1 teaspoon lemon juice
  • TOPPING:
  • 2 cups crushed cornflakes
  • 1/2 cup slivered almonds
  • 1/2 cup butter, melted

Directions

  • Preheat oven to 350°. In a large bowl, combine first eight
  • ingredients. Transfer to a greased 13x9-in. baking dish.
  • Combine topping ingredients; sprinkle over top. Bake, uncovered,
  • 40-45 minutes or until bubbly. Yield: 8 servings.
Nutritional Facts: 1 serving equals 804 calories, 63 g fat (15 g saturated fat), 94 mg cholesterol, 856 mg sodium, 39 g carbohydrate, 2 g fiber, 20 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford

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Hot Chicken Casserole (continued)

Wine (continued)
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