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Cornflake Chicken Casserole

Cornflake Chicken Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Susanne

Susanne

This is a a quick casserole, especially if you have leftover chicken on hand. I found this in a church cookbook my grandmother gave to me. With a few modifications, I found this easy and delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
  3. Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
  4. Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
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Reviews

justme
0

justme

9/16/2014

Simple and good.

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