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Crunchy Chicken Casserole

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.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 cup chopped celery
  • 1 tablespoon butter
  • 2 cups cubed cooked chicken
  • 1-1/2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 1 can (8 ounces) sliced water chestnuts; drained
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped onion
  • Salt and pepper to taste
  • TOPPING:
  • 1 tablespoon butter, melted
  • 1/2 cup crushed cornflakes
  • Sliced almonds, optional

Directions

  • 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.
  • 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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