Community Pick
Crunchy Chicken Casserole
"The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal."
photo by BarbryT
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 cup chopped celery
- 1 tablespoon butter or 1 tablespoon margarine
- 3 cups cubed cooked chicken breasts
- 1 1⁄2 cups cooked rice
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3⁄4 cup mayonnaise (NOT Miracle Whip)
- 1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
- 1⁄2 cup sliced almonds
- 2 tablespoons chopped onions
- salt & pepper
-
TOPPING
- 1 tablespoon melted butter or 1 tablespoon margarine
- 1⁄2 cup crushed corn flakes
directions
- In a skillet, saute' the celery in butter until tender.
- Remove from heat and add the next 8 ingredients.
- Spoon into an ungreased 2 1/2 quart baking dish.
- Combine melted butter& cornflakes.
- Sprinkle on top.
- Bake 350 degrees F for 30 minutes.
Questions & Replies
-
Can this be prepared ahead and frozen before baking?
Reviews
-
Wonderful dish! I doubled the sauce ingredients (mayo, cream of chicken soup and lemon) as suggested and chopped up the water chestnuts. This recipes deserves 5 stars. -
Melissa Bell - If you prefer more sauce in this dish, I see no reason why you cannot increase the amount of Cream of Chicken Soup and mayo. Also, the water chestnut slices can be halved or quartered, depending on preference. I do not doubt that you had trouble "spreading" the corn flake/butter mixture. It should have been "sprinkled" over the top of the dish. Hope this helps if you make it again. :-) -
This tasted good, but a little dry. I had a hard time spreading the corn flake butter mix evenly. If I make it again I won't add the water chestnuts. -
DH and I enjoyed the heck out of this. I used Healthy Request, 98% fat free chicken soup, low fat mayo, and added a sprinkle of cayenne pepper. It was absolutely delicious. This is a great recipe to use up that left over chicken. I'll be making this often. Thanks Merlot for another great one!!!
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We really like this dish. I also added garlic powder, red chili flakes and parsley. But the flavor of the cream of chicken soup and the crunch of the cornflakes makes this for us. Will definitely make again. SEPT. 2 -- Was looking over my reviews and I forgot to add the 5 stars to this dish in the original review. Sorry about that!
see 23 more reviews
Tweaks
-
I substitute one cup of sour cream for the mayo. Gives it a little zing. My family loves this dish and we often use this casserole when we attend a Bring a Dish function.
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This was just perfect! I remember my mother making this once when I was little and was happy to come across the recipe. It turned out just like I remembered. I did make a couple changes just to please the family and to use what was in the pantry. I used cream of mushroom soup instead of the cream of chicken, mixed some sliced geen onions in it, and sprinkled a bit of cheddar cheese on top (for some reason my son thinks all casseroles need a melted cheese topping). My husband was less than thrilled with it but the kids and I enjoyed it. This will be one of my go to dishes when I am not cooking for the man but for me. (26) -
I love this recipe. I added a can of cream of mushroom soup and instead of corn flakes, I used cheddar flavored potato chips. Everyone loved it and I will make this again and again. Thanks for sharing. -
Merlot, this is really a delicious casserole! I just finished eating it and it was so good! I made the mistake of buying "Cream of Celery" soup instead of "Cream of Chicken" soup (that's what I get for relying on my memory when grocery shopping) but I don't think that the end product suffered at all! I made the recipe as stated and I liked it just the way it is! The cornflake crumb topping is just right for this dish. I plan on taking some of this for lunch tomorrow and even though I just finished eating it, I can't wait! Thank you so much for sharing this recipe, Merlot!
RECIPE SUBMITTED BY
Merlot
United States
Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes.
Now, a little about me . . .
It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives.
Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can.
I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979.
I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.
