Crunchy Chicken Casserole

5
ERINLOVE65 0

"Great comfort food, easily halved, great for leftovers."

Ingredients 55 m {{adjustedServings}} servings 642 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 21.6 g
  • 43%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.
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Footnotes

  • Cook's Note:
  • May be made the day before and refrigerated. If made before, put the flakes on just before baking.
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Reviews 5

  1. 5 Ratings

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Cookie1013
1/12/2013

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

Frizzy Lizzy
4/15/2015

Followed directions but it lacked flavor. My husband grabbed the pepper and I did not feel it was worth the effort.

jen
5/10/2013

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 cook 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!