Cornflake Chicken Casserole

Cornflake Chicken Casserole

2
Susanne 2

"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!"

Ingredients 1 h {{adjustedServings}} servings 302 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  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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Footnotes

  • Cook's Note:
  • I used Honey Bunches of Oats with Almonds(R) cereal instead of cornflakes. I also tripled the chopped celery instead of using a can of water chestnuts. I used reduced fat cream of chicken soup and Hellman's(R) lowfat mayo. I used leftover chicken from a rotisserie I had purchased earlier in the week. Delicious!
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Reviews 2

  1. 2 Ratings

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kristih
1/29/2015

love this recipe! my grandmother always makes it!

justme
9/16/2014

Simple and good.