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Hot Chicken Casserole

A comforting hot dish with a crisp top, this hearty casserole will warm you from the inside out.—Carol Wilson, DeKalb, Illinois
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

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, until bubbly, 40-45 minutes.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Cover with foil and bake 1-1/2 hours. Uncover; bake until bubbly and heated through, 10-15 minutes longer.

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Reviews

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Average Rating:
  • SparkysCountryGirl
    Nov 29, 2012

    This was yummy! Made some changes though. Used about 1 and 1/2 cup of chicken and cut the mayo down to 1/2 cup and then added 1/2 cup of sour cream. Added about 1 tsp of onion powder and 1tsp of crushed garlic. Deffintly will make again.

  • kleedo
    Oct 28, 2011

    I loved the flavor of this dish however mine came out very oily which is why i gave it 4 stars instead of 5. any ideas why? i followed the receipe to a tee

  • terri4468
    Oct 8, 2011

    I am a huge fan of this recipe. I have cooked it several times and changed it slightly each time. I leave out the lemon juice because I am not a fan of lemon. I have also used Miracle Whip in place of regular mayo or Sour Cream. Both give it a slightly different taste but they are all delicious.

  • lampsup
    May 24, 2011

    absolutely love this dish, instead of cornflakes use lays potato chips.

  • kristylaw
    Apr 6, 2010

    Love, love, loved this recipe! substitued mushrooms for water chestnuts and french's fried onions instead of cornflakes and almonds...just because i'm picky. it was awesome!

  • mrsvator4u
    Jan 22, 2010

    For those of you complaining about the nutrition value of this, no one said you had to make it. What gives you the right to comment on something that never claimed to be the greatest for you healthwise. Just because you can't eat it doesn't mean it's not good! And I agree with the others. If you have that restricted of a diet, then you should know how to slim down a recipe by now.

  • vickdn
    Jan 19, 2010

    I really enjoyed this recipe. I made changes to it to fit our likings. I left out the celery, rice, water chestnuts, and almonds but it still was delicious. We will definitely make this again!

  • 34r48d6t
    Dec 27, 2009

    This is a great recipe. I have made it for years. (I'm a 60 year cook) We also called it Chicken Casserole Crunch, and it is rich. To me, too much changing changes the whole taste. Eat smaller helpings instead. like moo333. She has the right idea. Thanks for sharing your recipe. cjyaro

  • amandansmith
    Dec 20, 2009

    This was suchan interesting combination of flavors. I subsituted fat free sour cream in place of mayo. Also subbed the healthy request cream of chicken soup. I used half the amount of butter, and used brown rice. My version was excellent and only 350 calories!! Thanks so much for the recipe!

  • wyomingwild
    Dec 16, 2009

    I subscribe to all TOC magazines. Just because a recipe calls for a certain ingredient doesn't mean I HAVE to put it in there. Recipes are a GREAT way to learn and get ideas as to what fits your lifestyle. I would rather have great ideas then to stare at the frig night after night saying "What's for dinner?"