Cornflake Chicken Casserole

Cornflake Chicken Casserole

3
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 servings 302 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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  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.

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

3
  1. 3 Ratings

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good recipe I made it according to the recipe except I used cream of mushroom with garlic, diced water chestnuts and less onion(2 TBS). Great for using ingredients that are always on hand. Not ...

love this recipe! my grandmother always makes it!

Simple and good.