Go Back

Chicken Salad Casserole

Christine
Print Recipe Pin Recipe

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.