Best Ever Chicken Casserole Recipe - Allrecipes.com
Best Ever Chicken Casserole Recipe

Best Ever Chicken Casserole

Recipe by  

"Easy baked chicken casserole. It's our family favorite."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
  3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
  4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

This is an awesome and easy casserole!! Made a few changes, which made it go farther (big eating family). Based on the complaint that there was too much mayo, rather than reduce that ingrediant, I added apprx 6-8oz cooked macaroni noodles and increased the cornflakes to 1 1/2 cups (1 cup into the mix and 1/2 cup for the topping). I also added 1/2 cup diced celery, 1 4oz jar diced pimentos for color and spinkled in some shredded cheddar cheese over all. All else was left the same. Not dry, perfect amt of "creamy" and very tasty and filling. Thanks for the new casserole idea Mary!

 
Most Helpful Critical Review
May 08, 2003

This one is too bland for my taste.

 
Jan 29, 2004

I made the following changes to the recipe and it definitely tasted better: - add 3 or 4 heads of broccoli (chopped) - add 6 or 7 stalks of celery (chopped) - add about 18 mini carrots (chopped) - only 3\4 cup of fat free mayo (less oily) I think in retrospect I would have chopped up the water chestnuts into eighths, not fourths. Their unique texture seemed to be a bit of a distraction and you keep thinking "what was that I just bit into?" You may just want to leave them out completely because in my opinion they don't add all that much to the overall taste. I put only a thin layer of corn flakes on top, but I would have liked it to be even more crunchy. You might also consider cooking the vegetables before adding them to the mix (though I only cooked the mix for 45 minutes, so another 15 might have softened them up a bit more). Overall quite tasty, but obviously the more things you add to it, the longer it takes to make.

 
Jul 17, 2003

This recipe was a hit with my me and my husband. There were barely any leftovers! I did read through the reviews before preparing this recipe, and decided to cut the mayonnaise to 1/2 cup, and added 1/2 cup of sour cream. I added some red pepper flakes, half of a minced jalepeno, 1/2 cup of cheddar cheese, 1/2 cup of monterry jack cheese, some fresh ground pepper, some garlic salt, and used cream of mushroom soup instead of chicken soup. I served the casserole with a ceasar salad and bread. My husband barely left me any for lunch the next day!

 
May 17, 2006

I made this once and made allot of changes based on others suggestions. This time the only changes I made was I added 1/2 cup sour cream, 1/2 cup shreaded cheddar cheese and one small can chopped green chili's drained. Served it over noodles. YUM YUM YUM

 
Sep 20, 2003

Substituted Cream of Mushroom with roasted garlic and added about 3/4 cup shredded cheddar cheese and it was superb! Served it at a party and everyone loved it!

 
Aug 27, 2003

This was delicious! A few changes I made: Used low-fat mayonnaise, added chopped celery, chopped carrots, and about 1/2 cup of shredded swiss cheese, which gave it a wonderful flavor. My husband loved it and so did my picky toddler - There were no leftovers!

 
Oct 25, 2003

The ingredients sound weird , but it really works out to be sooo yummy! The water chesnuts are the best part and I always add extra. I add extra corn flakes too on top to make it extra crunchy. I do cut back alittle on the mayo to make it less greasy. this is a winner!!! Try it!

 

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Nutrition

  • Calories
  • 658 kcal
  • 33%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 49.6 g
  • 76%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 945 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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