Reviewed: Oct. 18, 2009

This was very good. Took longer than I thought to make only because I realized at the last minute I had to cook the rice and chicken ahead of time. My bad. I did reduce the mayo and added more milk to keep it moist. I also didn't put the cornflakes on top. I didn't have any and didn't feel it needed anything on top.

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Laura

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Reviewed: Oct. 3, 2009

Very tasty! I did make a few adjustments. I left out the mushrooms, celery, pimentos and the cornflakes. I added some diced carrots to the pan when I cooked the onions/garlic. I topped the casserole with cheddar cheese. I would make this again. I may reduce the mayo a little because it was a bit greasy.

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Andi

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Reviewed: Jul. 7, 2009

This was terrific!! I had to make a bunch of tiny changes due to what I had on hand, but we both loved it and it is a definite keeper - easy to make, too! I doubled the sauce due to some reviewers saying it was dry, and that was a bit much - I think next time I'll just do a 1 1/2 recipe. Lovely!!

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OTTERCOON

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 13, 2009

This recipe gets 5 stars by me because I would make it again and would serve it to guests. Noted some of the suggestions by other reviewers. Added about 1/4 cup of chicken broth to the sauce. No problems with the casserole being too dry. Also, the crunch of the celergy really added something to this dish. Used a whole onion (a small one) as suggested by a reviewer. Next time will try adding a bit of paprika to step up the flavouring. But even without that, it was very good. The cornflake topping added something for eye appeal and a bit of crunch too. Nice change to not use canned soup for a casserole and avoid too much salt. This recipe goes in my "keepers" file. Thanks.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Feb. 20, 2009

I used goat's milk instead of cow's milk.... not good at all.

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jenniferjt

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

This was a very comforting chicken casserole. I made it for some friends who just had a baby. I added water chestnuts to the recipe and used Ritz crackers on top instead of cornflakes. I also used a rotissary chicken shredded up in it.

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dharma77

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Reviewed: Jan. 27, 2009

My husband liked this but I thought it was kind of dry. I even added extra milk and sour cream (used that instead of Mayo) I'll probably make it again just because my husband liked it but I will make some modifications and maybe I'll like it more :o)

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Jaimee O

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Reviewed: Dec. 23, 2008

This was good, although it was a little dry. Next time I will make more sauce.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Dec. 10, 2008

It does take a lot of work putting it together. One would think it'd be easier just to buy a cream of something soup to substitute all that addtional work to make the sauce. However, it was very good once finished.

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Josh

Cooking Level: Beginning

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Reviewed: Jul. 24, 2008

I loved this and would not change a thing.

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scrapinmom33

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Reviewed: Jul. 16, 2008

This was so good....Thank you

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Feb. 12, 2008

Delicious and creamy! I left out the peas, doubled the mushrooms and added more (soy) milk. I tried cutting the mayo too much and that was not such a good idea, but you can definitely cut some, and i used low fat mayo with no problem. I fried in olive oil and mixed the cornflake crumbs with just a bit of canola oil and sprinkled. Big hit with my husband and kids! Addendum: I made it again already a bunch of times- great recipe/. I added peas and corn this time and it was yum. Also, I dont like mayo, just a personal thing, so this time I doubled the whole soy milk, flour thingee and just put in one spoonful of mayo and it came out great- it was also luch less fattening this way. I didnt taste a difference and my kids still liked it.

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Lynnie

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

I have to say I had very little expectation when I threw this together but WOW!! It was very flavorful and easy to make, but most important, it was just a great, great meal! I enjoyed it, my husband enjoyed it and I have a feeling the leftovers are going to be even better (a sure sign of a success). I followed the recipe exactly except that I didn't have celery soup so I used mushroom instead. I also substituted breadcrumbs in melted butter for the topping (had no cornflakes). Could not have been better, seriously.

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selina777

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 19, 2008

Love that this recipe doesn't call for canned soup. On the recommendation of others I added 2 tsp paprika and a whole chopped onion. On my own, I also subbed canned fat-free milk for the regular milk and increased it by 1/2 cup, used frozen stir-fry veggies and canned mushrooms. The recipe can be adapted to anyone's taste. Next time I think I'll add cumin or maybe some jalapeno. Good basic recipe. Thanks for sharing.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Jan. 6, 2008

I had soup chicken and soy milk that had to be used up. I did an ingredient search and found this - so glad I did! I cut the mayo to 1/2 cup, added a bit more liquid, left out the peppers and the peas, and used broccoli instead. Since some reviewers complained of blandness, I was heavy-handed with the spices and added 2 tsp. paprika. I don't know why anyone left out the cornflake crumbs - it adds a wonderful crunch. This casserole was a huge hit. My daughters each had triples! Thanks.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 3, 2008

I tried this recipe but left out the pimentos and cornflakes as I didn't have any on hand. I also added broccoli and asparagus pieces in place of peas. Overall not bad, but tasted kind of bland. Could have used a kick -maybe some other spices. Might try with some cumin or paprika next time. Great for lactose intolerant people due to lack of cream and cheese (I used lactose-free milk).

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Kiley

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Reviewed: Dec. 11, 2007

I liked this recipe. I avoid recipes that have cream of whatever soups in them. It grosses me out making it. I would have given it 5 stars if my husband loved it, but he said he liked it but ased that I not make it again. Oh well! i thought it was good.

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Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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Reviewed: Jul. 22, 2007

Recipe has really good flavor. I agree with other reviewers, increase the milk and mayo slightly and decrease the rice to 2 cups. Skip the cornflakes, not necessary.

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LOOSENUP

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Reviewed: Apr. 5, 2007

I like this! I would use a whole onion instead of the 3 Tbsp. and I didn't think it needed the crushed cornflakes. I think it was a little dry but I will make it again. I would recommend this recipe and think it would be perfect for potluck at church.

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kehn

Cooking Level: Expert

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Reviewed: Mar. 5, 2007

I gave this 5 stars because, as far as casseroles go, this is great. It was refreshing to make a chicken casserole without a can of cream of mushroom/chicken/celery soup. My whole family liked it. I added more mushrooms and peas, and skipped the pimentos. The cornflake topping adds a nice cruch. Very good overall, and will be making again.

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Shelby's mom

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Nashville, Tennessee, USA

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Potluck Chicken Casserole

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