Embrace the cooler fall season with warm, comfort food like this Chicken Salad Casserole! A hearty chicken and rice base is tossed in a creamy soup mixture and topped with crunchy corn flakes, then baked to perfection!
I’ve mentioned before that I grew up eating loads of casseroles. I come from a large family, so my mom was all about feeding the masses in the easiest way possible, which I completely understand. 🙂 To this day, I have a few favorites like this Hamburger Corn Casserole, this Cheesy Pasta Bake and this Cheesy Broccoli Bake that are on rotation often in the meal calendar. And I can’t forget about the Chicken Tetrazzini. It’s a must-make!
I have to admit that there are a few casseroles that I grew tired of and don’t make for my family, but today’s is one that could be on the menu over and over and still receive excitement at the dinner table!
Even my picky siblings begged for this one! And now my own picky kids love it too! I think picky runs in the gene pool. 🙂
I love when summer turns to fall and I can once again get excited about heating up the kitchen with yummy food in the oven! I’m a total comfort food gal! Sure, I can appreciate a good salad, but give me carbs all day every day and I’m one very happy camper!
Potatoes, pasta, bread, rice…the list could go on and on! I crave all of these things once the temperatures decline and the leaves get ready to fall. I turn to meals that will sit with me for a while and leave me feeling completely satisfied! A good casserole is always a great way to do just that.
I’m pretty sure this Chicken Salad Casserole will become a favorite at your house too!
I love when recipes are handed down to be enjoyed from generation to generation. I remember sitting down and hand writing my favorites from all of my mom’s recipe cards before leaving home for college. This one made the cut! It’s one of those tried and true meals that everyone gives two thumbs up at bite one!
Chicken Salad Casserole
Ingredients
- 1 large can of chicken drained, or about 2 large chicken breasts, cooked and shredded or diced
- 1 1/2 c. rice uncooked
- 3 c. water
- 1 1/2 tsp. salt
- 1 can cream of chicken soup 10.5 oz.
- 3/4 c. real mayonnaise
- 1 tsp. lemon juice
- 2 stalks celery chopped
- 3 large hard boiled eggs peeled and chopped finely
- 1 can water chestnuts drained, (optional-we leave these out)
- 1/2 c. slivered almonds
- 1 c. corn flakes crushed
- 2-3 Tbsp. butter melted
Instructions
- Cook rice with water and salt in a pot over the stove top. In a large bowl, stir together cooked chicken, cooked rice, cream of chicken soup, mayonnaise, lemon juice, chopped celery, diced hard boiled eggs, water chestnuts (if desired) and slivered almonds. Spread into a greased 9" x 13" casserole dish. Stir crushed corn flakes and melted butter together and sprinkle over the casserole.
- Bake at 350 degrees Fahrenheit, uncovered, for about 30 minutes, or just until warmed through. Serve immediately.
What are your favorite recipes that you enjoyed, growing up? Do you make them for your family?
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