Hot Chicken Casserole Recipe
Hot Chicken Casserole Recipe photo by Taste of Home
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Hot Chicken Casserole Recipe

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3.5 28 34
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A comforting hot dish with a crisp top, this hearty casserole will warm you from the inside out.—Carol Wilson, DeKalb, IL
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
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

Nutritional Facts

804 calories: 1 each, 63g fat (15g saturated fat), 94mg cholesterol, 856mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 20g protein .

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, 40-45 minutes or until bubbly.
    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 10-15 minutes longer or until bubbly and heated through.
    Yield: 8 servings.
Originally published as Hot Chicken Casserole in Taste of Home

Full-Bodied White Wine

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

Reviews for Hot Chicken Casserole

AVERAGE RATING
(34)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (6)
2 Star
 (1)
1 Star
 (6)
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MY REVIEW
SparkysCountryGirl
Reviewed 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."

MY REVIEW
kleedo
Reviewed 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"

MY REVIEW
terri4468
Reviewed 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."

MY REVIEW
lampsup
Reviewed May. 24, 2011

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

MY REVIEW
kristylaw
Reviewed 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!"

MY REVIEW
mrsvator4u
Reviewed 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."

MY REVIEW
vickdn
Reviewed 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!"

MY REVIEW
34r48d6t
Reviewed 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"

MY REVIEW
amandansmith
Reviewed 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!"

MY REVIEW
wyomingwild
Reviewed 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?""

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