Taste of Home
Crunchy Chicken Casserole
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
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.
Ingredients
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1 cup chopped celery
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1 tablespoon butter
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2 cups cubed cooked chicken
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1-1/2 cups cooked rice
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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3/4 cup mayonnaise
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1 can (8 ounces) sliced water chestnuts; drained
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1/2 cup sliced almonds
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2 tablespoons chopped onion
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Salt and pepper to taste
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TOPPING:
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1 tablespoon butter, melted
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1/2 cup crushed cornflakes
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Sliced almonds, optional
Directions
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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.
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2.
Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts
1 cup: 386 calories, 27g fat (6g saturated fat), 49mg cholesterol, 516mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 14g protein.
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