Chicken Casserole

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  Mom's classic Chicken Casserole recipe on - this is my husband's all time favorite meal!

Most of the men in my life are what I call  “meat-and-potato” guys. Out of all the food out there, their everyday favorite meal comes down to the basics. Meat and potatoes…lasagna..and, for my husband, this Chicken Casserole!  My mother-in-law mastered this recipe and she kindly granted me permission to share it with y’all. This is a big deal, because this is a treasured family recipe!


You know how the birthday girl or boy usually gets to pick their all time favorite meal for their mom to make on their special day? Well, this is my husbands choice. His mom’s Chicken Casserole. This Pizza Casserole recipe and Italian Meatball Subs would tie for second place πŸ˜‰ ). He could have anything in the world…but Chicken Casserole is his favorite! It’s a totally classic casserole dish that everyone will love–especially kids and picky eaters. Perfect for a cold night. Perfect for an easy weeknight meal. The epitome of comfort food!

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Chicken Casserole


  • 2 cups cooked, diced chicken
  • 3/4 cup mayonnaise
  • 1 cup diced celery
  • 1 cup minute rice, uncooked*
  • 1/4 cup slivered almonds
  • 1 Tbsp lemon juice
  • 3 eggs, hard boiled, sliced
  • 1 can cream of chicken soup (or homemade)
  • 1 Tbsp grated onion
  • 1/2 tsp salt
  • 1 cup crushed cornflakes
  • 1 Tbsp butter, melted


  1. Mix all ingredients together in a large bowl except for the cornflakes and butter. Pour mixture into a greased casserole dish.
  2. Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
  3. Bake at 375 degrees F for 25 minutes.


*I often substitute 2 cups of cooked rice, instead of the minute rice. This recipe works great as a "make-ahead" meal. Make the chicken/rice mixture, pour it in your pan, cover and refrigerate. When you're ready to bake it, sprinkle the buttered cornflakes on top and bake as directed.

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This Chicken Casserole is my husband's all time favorite meal! Recipe from

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    • Cathy says

      I fix a recipe simular and it is delious. For something different I mix up a box of Stove top stuffing and spread on top. Very Good!!!

        • Lori Fox says

          It appears from the volume of ingredients in this recipe, using a a round 2-quart casserole would be the best to use. If a 13×9-inch casserole dish/cake pan is used, the casserole will only be about 1 1/2-inches in height and may bake up drier and less creamy due to the greater surface area.

  1. Megan says

    Making this dish as my contribution to Christmas dinner. Substituted Creamy Thai Chicken and Rice soup instead of the regular cream of chicken. Will let you know how it went. πŸ™‚ Thanks for the recipe!

  2. Amber Hall says

    I just made this casserole this afternoon and it turned out great! My picky eater younger sisters loved it πŸ™‚ I tweaked the,recipe just a tad by adding in some minced garlic, ham, and Kraft’s Italian blend shredded cheese(-added the cheese to the casserole and to the cornflakes crust). Thanks so much for this recipe! It’s a keeper!

  3. Holly says

    Is there something you could substitute for the mayonnaise? I made a meal with mayo a few years ago and have been scarred ever since.

    • says

      Hi Holly, you could try using plain yogurt mixed with a little of lemon juice and prepared mustard, as a substitute for the mayo! It wont taste exactly the same, but it will still be yummy (and way healthier πŸ™‚ )

    • meghan d says

      I used 1/4c mayo, 1/4 Sour cream and 1/4c plain greek yogurt. It was delish. I bet using all sour cream or greek yogurt would be great!

  4. Sarah P says

    Do you think this would freeze well? I haven’t made a casserole with rice to freeze before? Any thoughts, suggestions?
    Thank you.

    • says

      Hi Sarah, I haven’t tried it but I think it could work beautifully if you use already cooked rice! I would suggest making it according to the directions but stop before you add the cornflakes. Cover it and freeze up to 1 month. Remove from freezer, and let stand at room temperature for 1 hour. Bake casserole, covered with aluminum foil, at 350Β° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Add the cornflakes about halfway through the baking it uncovered. Good luck–let me know how you like it!

  5. Mary Kerr Blackwell says

    This is so good and so easy! I made a few changes to it. Only because I was making it for dinner. I left out the hard boiled eggs and substituted two 4.4 oz. jars of sliced mushrooms instead. I also added an extra can of cream of chicken soup with herbs, and used a 1/2 cup of slivered almonds instead of a 1/4 cup. I still plan to make the original recipe. I think it would be awesome for breakfast.

  6. Shirley says

    What do you think I could use instead of the canned soup? I have trouble with any canned soups. Sure sounds like a great dish!

    • says

      Hi Shirley, you could make the canned soup from scratch, and then add it! (I don’t have a recipe on my site yet, but if you google homemade cream of chicken soup you will find an easy recipe!)

  7. says

    This looks delicious! Talk about bringing back memories of when I was a kid. I love the cornflakes on the top. People used corn flake crumbs quite a bit ‘way back when’ and it’s great you’re ‘turning people on to’ the wonders of not only good, homemade casseroles but also how simple ingredients often make the best meals !! (I’m going to start following you so I don’t miss anymore recipes!!)

  8. Laura says

    Hi Lauren! I had a question about the onion ingredient. The recipe called for shredded onion but in the second picture it looks like the onions are chopped. Any clarification you could provide would be great! Thanks so much – can’t wait to make this. πŸ™‚

    • says

      Hi Laura, It doesn’t really matter either way….in my Mother-in-law’s recipe it calls for shredded, but sometimes I just chop a little bit quickly. I haven’t noticed a difference in taste. Hope that helps πŸ™‚

  9. Kelley says

    Help! I didn’t measure out my chicken, I just chopped 3 LARGE breasts and as I’m stirring everything together it seems very dry. I’m thinking I should probably add another can of cream of chicken soup. Or sour cream? Something. Don’t want it to be too dry.

    • says

      Hi Kelley, You probably added 3 or 4 cups of chopped chicken (instead of 2 cups like the recipe says). The easiest thing to do would be to double the rest of the ingredients (just make a double batch). Bake half of the mixture as normal in a 9×13” –the rest of the mixture you could put in a ziplock bag or freezable baking dish and freeze for later use. Or you could bake two 9×13 pans and have leftovers or share with friends πŸ™‚

  10. kathleen sampson says

    This is so similar to a recipe my mother has used for years! Her recipe did not call for nuts but used diced water chestnuts for the crunch. Also, she used buttered bread crumbs for the topping because the cereal added to much sugar. It is a wonderful recipe and can be easily multiplied for a large crowd. Yum!

    • Natalie Marx says

      I love the idea of adding the water chestnuts – I’d probably leave the almonds in though, as well. Yum!

  11. jane says

    Made this tonight with a few modifications per other reviewer’s comments. Glad there are leftovers. This is definitely a keeper!

  12. Lori says

    I am just wondering can you make this the day before and then refrigerate and then pop in the oven at dinner time the next day? I am just worried about the rice. thanks

  13. Kerri says

    Fantastic! I’m terrible at planning meals and this was so easy to put together even though I was missing the corn flakes, almonds and celery!!! Substituted what I could find in my pantry…mixed in fried wonton salad topping instead of slivered almonds and used Ritz for topping. Thanks for saving dinnertime! This recipe will give me a reason to buy corn flakes πŸ˜‰

  14. Tracy says

    My mom has made this for as long as I can remember and my kids love it. It is called Hot Chicken Salad and I do a couple of things differently. I use brown rice, cream of celery soup, mayo, chicken and plain, whole corn flakes on top. Yum!

  15. sarah d says

    I wish I could print the recipes on your website. I also don’t like the annoying ads that pop up and follow me every time I scroll down.

    • says

      Hi Sarah, thanks for your comment. The “Print” Button is located on the recipe card, next to the “save” button. It will allow you to customize how the recipe looks and easily print it. And thanks for you input about the ads–I’ve been debating canceling with that company and I think I will.

  16. JoJo says

    I will make this but w/o the almonds as I am deathly allergic. Personally I think they should be completely omitted from the recipe b/c god forbid this ever got served to someone with a nut allergy as deadly as mine. One would never think of almonds being in a chicken casserole. Like if I saw them on the top of the casserole then I’m informed and can pass, but if they are inside it….well….

  17. Sandy says

    I can’t see the recipe. I scrolled throughout this page & even searched the site. Is it bc I’m looking at it from an iPad? I’m at a loss.

    • says

      Hi Sandy, I’m so sorry, my site is having technical problems with the recipe card when viewed on a desktop or tablet device. You will be able to see the recipe if you pull it up on your mobile phone. I’m trying to resolve the problem ASAP. Sorry for the inconvenience!

  18. Lindsay says

    Hm…when I think, “scratch,” I think without pre-made ingredients like canned soup. I live in a rural Asian area where I can’t get things like that, hence my search for “scratch” recipes. πŸ˜‰

  19. Lynn says

    Your recipe sounds yummy but I live solo. I roughly halved everything, with a few substitutions. I didn’t want to go to the store so I used cream of chicken and mushroom soup, plus a little sour cream and one bag of boiling bag rice. I hate celery so substituted sweet green peas instead. Dinner was delicious. I will make the full recipe next time so I can share.

    • says

      Hi Megan, if you’re wanting to bake it and serve it the next day I would suggest separating the cornflakes (put them in a ziplock bag on your counter if you want). Then sprinkle them over the cornflakes and bake the next day.

  20. Jennifer says

    How many servings would you estimate this to make? I am making for a church dinner and will need to scale to 60 servings. Looks delish and I know everyone will love it!

  21. Yvonne Mitchell says

    I use 2 cups of “rice” cauliflower and my family has NO idea it’s not rice. Seems the texture is “just right” when it’s baked in casseroles. We LOVE this and is one of our favorites in my rotation of recipes.


  1. […] First: Chicken Casserole. I made it because it seemed like it would keep us fed for a couple days. And it did. my husband even got to take some for lunch. However, when I made it,Β  it turned out a little dry. I’m not sure why. I added a teaspoon of minced garlic and a cup of mozzarella cheese to the mixture, and I think both added to it. It was yummy, and had a lot of different textures (like the slivered almonds!). However, I think to add to it so it wasn’t dry, next time I’ll add some sour cream or maybe some milk… We will see! Here’s the link the recipe I used: RECIPE […]

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