Hot Chicken Salad Casserole
By Maxine DesMarteau
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 6 to 8
Ingredients
- 4 cups cooked & shredded chicken
- 2 cups cooked instant rice
- 8 hard-boiled eggs, chopped
- ¾ cup chopped onion
- ¾ cup chopped celery
- 1 (8-ounce) can sliced water chestnuts, chopped
- 1 cup mayonnaise
- 1½ cans condensed cream of mushroom soup
- salt, to taste
- black pepper , to taste
- 4 cups cornflakes, measured before crushing, for topping
- 3 tablespoons butter, melted, for topping
Directions
Preheat oven to 350˚F.
Spray a 9×13 pan with cooking spray. Set aside.
In a large bowl, mix together chicken, rice, eggs, onion, celery, water chestnuts, mayonnaise, cream of mushroom soup, and salt and pepper until combined. Spread in the prepared pan.
Add the corn flakes to a food processor and pulse until they are crumbs. Mix the crumbs with the melted butter and top the casserole evenly with the crumbs.
Bake for 40 to 45 minutes or until hot and bubbly and heated through.
Cook’s Note: This is a great casserole to make ahead the morning of or the day before. Cover and put in the fridge until you’re ready to bake it. Bake for 45 minutes to an hour if it’s been in the fridge, making sure it’s hot, bubbly, and heated through.