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Crunchy Chicken Casserole

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“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.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 cup chopped celery
  • 1 tablespoon butter or 1 tablespoon margarine
  • 3 cups cubed cooked chicken breasts
  • 1 12 cups cooked rice
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 34 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)
  • 12 cup sliced almonds
  • 2 tablespoons chopped onions
  • salt & pepper
  • TOPPING
  • 1 tablespoon melted butter or 1 tablespoon margarine
  • 12 cup crushed corn flakes

Directions

  1. In a skillet, saute' the celery in butter until tender.
  2. Remove from heat and add the next 8 ingredients.
  3. Spoon into an ungreased 2 1/2 quart baking dish.
  4. Combine melted butter& cornflakes.
  5. Sprinkle on top.
  6. Bake 350 degrees F for 30 minutes.

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