Cornflake Chicken Casserole Recipe - Allrecipes.com
  • READY IN 1 hr

Cornflake Chicken Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 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.
  3. Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
  4. Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • Cook's Note:
  • I used Honey Bunches of Oats with Almonds® 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® lowfat mayo. I used leftover chicken from a rotisserie I had purchased earlier in the week. Delicious!
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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 685 mg
  • 27%

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

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