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Description
This traditional chicken casserole recipe combines cooked chicken, mayonnaise, celery, minute rice, slivered almonds, lemon juice, hard-boiled eggs, cream of chicken soup, grated onion, and salt, topped with a buttery cornflake crust, then baked until golden and bubbly.
Ingredients
- 2 cups cooked chicken, diced
- 3/4 cup mayonnaise
- 1 cup celery, diced
- 1 cup minute rice, uncooked*
- 1/4 cup slivered almonds
- 1 Tablespoon lemon juice
- 3 large eggs, hard boiled, sliced
- 10.5 ounce can cream of chicken soup (or homemade)
- 1 Tablespoon onion, grated
- 1/2 teaspoon salt
- 1 cup corn flakes cereal, crushed
- 1 Tablespoon butter, melted
Instructions
- Mix all ingredients together in a large bowl except for the cornflakes and butter.
- Pour mixture into a greased casserole dish.
- Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
- Bake at 375 degrees F for 25 minutes.
Notes
- Rice: could substitute 2 cups of cooked rice, instead of the minute rice.
- Make Ahead Instructions: Make the chicken/rice mixture, spread it in the pan, cover and refrigerate. When you’re ready to bake this traditional Chicken Casserole, sprinkle the buttered cornflakes on top and bake as directed.