Cornflake Chicken Casserole
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Recipe Summary Cornflake Chicken Casserole
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 | Chicken Casserole Campbell Soup Recipes2 (10.5 ounce) cans cream of chicken soup3 cups chopped cooked chicken, or more to taste1 cup finely chopped celery1 cup cornflakes cereal1 (8 ounce) can sliced water chestnuts, drained½ cup mayonnaise½ cup finely chopped onion1 cup cornflakes cereal2 tablespoons butter, melted, or as neededDirectionsPreheat oven to 350 degrees F (175 degrees C).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.Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.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!Info | Chicken Casserole Campbell Soup Recipesprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
TAG : Cornflake Chicken CasseroleMeat and Poultry Recipes, Chicken, Baked and Roasted, Breasts,