crunchy-chicken-casserole

Crunchy Chicken Casserole

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
ERINLOVE65
Recipe by  ERINLOVE65

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (4)

Rate This Recipe
Cookie1013
4

Cookie1013

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

jen
0

jen

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!

annz
0

annz

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. My family wants it again!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 685 cal
  • 34%
  • Fat
  • 52.1 g
  • 80%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 233 mg
  • 78%
  • Sodium
  • 1110 mg
  • 44%

Based on a 2,000 calorie diet

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Quick and Easy Chicken and Stuffing Casserole

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Cornflake Chicken Casserole