Cornflake Chicken Casserole recipe

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Ingredients

2 (10.5 ounce) cans cream of chicken soup
3 cups chopped cooked chicken, or more to taste
1 cup finely chopped celery
1 cup cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
½ cup mayonnaise
½ cup finely chopped onion
1 cup cornflakes cereal
2 tablespoons butter, melted, or as needed

Nutrition Info

301.7 calories
carbohydrate: 16.7 g
cholesterol: 45.2 mg
fat: 20.8 g
fiber: 1.3 g
protein: 12.5 g
saturatedFat: 5.4 g
servingSize: -
sodium: 674.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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!

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