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Cornflake Chicken Casserole Recipe

Recipe by: Susanne

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Mix 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.
  • 3Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
  • 4Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
Footnotes
  • Cook's Note:
  • 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!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 302 cals
  • 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
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 1 cup cornflakes cereal
  • 2 tablespoons butter, melted, or as needed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    302
    15%
  • Fat:
    20.8
    32%
  • Carbs:
    16.7
    5%
  • Protein:
    12.5
    25%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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