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Hot Chicken Casserole

Total Time

Prep: 15 min. Bake: 40 min.

Makes

8 servings

A comforting hot dish with a crisp top, this hearty casserole will warm you from the inside out.—Carol Wilson, DeKalb, Illinois
Hot Chicken Casserole Recipe photo by Taste of Home

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

  1. Preheat oven to 350°. In a large bowl, combine first eight ingredients. Transfer to a greased 13x9-in. baking dish.
  2. Combine topping ingredients; sprinkle over top. Bake, uncovered, until bubbly, 40-45 minutes.

Can you freeze Hot Chicken Casserole?

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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