Crunchy Chicken Casserole

4 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“Great comfort food, easily halved, great for leftovers.” - by ERINLOVE65

Directions

Preheat oven to 375 degrees F (190 degrees C).
Mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. Transfer mixture to a 9x13-inch baking dish. Mix corn flakes and margarine in another bowl; sprinkle over chicken mixture.
Bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
685 cal
34%

Fat
52.1 g
80%

Carbs
25.8 g
8%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Cookie1013

Jan. 12, 2013

"We made this for dinner and it is delicious! I put frozen peas in it as well. Awesome!..." See more"

jen

May. 10, 2013

"Great Recipe. Easy to modify to suit you tastes and still works out. I halved the mayo and used part sour cream. I exchanged Panko for the corn flakes and carrots for the celery. The carrots didn't ..." See morecook all the way which gave a nice crunch in each bite. I also recommend adding some seasoning. Garlic and Herb worked good for me. Leftover are good too. I'll use this again!"

annz

Mar. 21, 2013

"I altered the recipe somewhat, we are not big fans of celery, so I left it out. I did not have the lemon juice or corn flakes so that got left out too. I did however top with a pound of cooked bacon. ..." See moreMy family wants it again!!!"

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