Best Ever Chicken Casserole

Best Ever Chicken Casserole

243 Reviews 2 Pics
Mary Berrong
Recipe by  Mary Berrong

“Easy baked chicken casserole. It's our family favorite.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
  3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
  4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.

Share It

Reviews (243)

Rate This Recipe


This is an awesome and easy casserole!! Made a few changes, which made it go farther (big eating family). Based on the complaint that there was too much mayo, rather than reduce that ingrediant, I added apprx 6-8oz cooked macaroni noodles and increased the cornflakes to 1 1/2 cups (1 cup into the mix and 1/2 cup for the topping). I also added 1/2 cup diced celery, 1 4oz jar diced pimentos for color and spinkled in some shredded cheddar cheese over all. All else was left the same. Not dry, perfect amt of "creamy" and very tasty and filling. Thanks for the new casserole idea Mary!



I made the following changes to the recipe and it definitely tasted better: - add 3 or 4 heads of broccoli (chopped) - add 6 or 7 stalks of celery (chopped) - add about 18 mini carrots (chopped) - only 3\4 cup of fat free mayo (less oily) I think in retrospect I would have chopped up the water chestnuts into eighths, not fourths. Their unique texture seemed to be a bit of a distraction and you keep thinking "what was that I just bit into?" You may just want to leave them out completely because in my opinion they don't add all that much to the overall taste. I put only a thin layer of corn flakes on top, but I would have liked it to be even more crunchy. You might also consider cooking the vegetables before adding them to the mix (though I only cooked the mix for 45 minutes, so another 15 might have softened them up a bit more). Overall quite tasty, but obviously the more things you add to it, the longer it takes to make.



This recipe was a hit with my me and my husband. There were barely any leftovers! I did read through the reviews before preparing this recipe, and decided to cut the mayonnaise to 1/2 cup, and added 1/2 cup of sour cream. I added some red pepper flakes, half of a minced jalepeno, 1/2 cup of cheddar cheese, 1/2 cup of monterry jack cheese, some fresh ground pepper, some garlic salt, and used cream of mushroom soup instead of chicken soup. I served the casserole with a ceasar salad and bread. My husband barely left me any for lunch the next day!

More Reviews

Similar Recipes

Best Chicken Ever

Best Chicken Ever

Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole

The Best Chicken Salad Ever

The Best Chicken Salad Ever

The Best Ever Chicken Nuggets

The Best Ever Chicken Nuggets

Best Chicken Salad Ever I

Best Chicken Salad Ever I

Heather's Best Ever Baked Chicken

Heather's Best Ever Baked Chicken


Amount Per Serving (4 total)

  • Calories
  • 658 cal
  • 33%
  • Fat
  • 49.6 g
  • 76%
  • Carbs
  • 22.8 g
  • 7%
  • Protein
  • 30.8 g
  • 62%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 945 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

The Best Chicken Salad Ever


next recipe:

Best Chicken Ever