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Crunchy Chicken Casserole

SUBMITTED BY: Blanche Hollingworth

"My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does."
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup chopped celery
  • 1 tablespoon butter or margarine
  • 2 cups cubed, cooked chicken
  • 1 1/2 cups cooked rice
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped onion
  • salt and pepper to taste
  • TOPPING:
  • 1 tablespoon butter or margarine, melted
  • 1/2 cup crushed cornflakes
  • Sliced almonds

DIRECTIONS

  1. In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350 degrees F for 30 minutes.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2006 by squeaky6
I sauteed the celery, onions, and a little carrot w/poultry seasoning first then followed as directed. Liked the results, but as another reviewer mentioned a strong mayo taste comes across shortly after cooling and forget the leftovers...the mayo taste is strange. My husband (who eats everything!) wouldn't touch it.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2006 by POOKY1969
Very easy to make. I cooked the chicken, celery and onions together.I also added garlic powder, season salt to give it more flavor. I didn't have cornflakes so I used crushed up plain potato chips and didn't add any butter, I figured the potato chips had enough grease in them already. Not very appetizing visually though, I think I will add broccoli or asparagus next time to give it some color. I do recommend eating this while it's warm/hot, the mayo flavor comes out too much when it cools off.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by Ashii
Very good and creamy, but i did use miracle whip light instead on mayo, and added in about a tablespoon and a half of chili garlic sauce. I didnt really serve it as a casserole, i waited for it to cool a bit,, placed it in a sandwich with some pepper jack cheese. Great for a weekend lunch! side it with some bbq chips, yum

1 user found this review helpful


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