Your family will love this easy Chicken Casserole recipe. It’s the epitome of comfort food, and perfect for a cold night or easy weeknight meal. Made with minute rice, chicken, celery, a creamy sauce to hold it together, and buttered cornflakes crushed on top.

Chicken Casserole baked in a 9x13 inch pan made with rice, chicken, celery, and a creamy sauce.

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 meals are comfort foods like meat and potatoes, lasagna or a some sort of casserole.

My husband’s favorite meal from his childhood was this chicken casserole recipe. It’s one from my mother-in-law’s collection of favorite recipes and she kindly granted me permission to share it with you all.  His other favorites include Pizza Casserole and Italian Meatball Subs .

How to  make chicken casserole:

The recipe starts with cooked, chopped chicken. I like to season mine with salt, pepper and garlic powder and cook it on the stove. You could use leftover chicken or rotisserie chicken.

Chop some celery and a little bit of onion and add everything to a mixing bowl.

The ingredients for chicken casserole, in a glass bowl, next to a glass bowl with the ingredients mixed together.

Next add minute rice (no need to precook it, just add it in as is).

Add some slivered almonds and chopped hard boiled eggs to the mix. I really like the addition of the hard-boiled eggs. I think they add great flavor and texture to the dish. But if it’s not your thing, leave them out.

Top image of chicken casserole in a 9x12 casserole dish without cornflake topping and bottom image with cornflake topping added.

Next, add cream of chicken soup. I like to make it homemade, but the canned stuff works too. Add mayo, lemon juice and salt. Mix everything together and spoon it into a casserole dish.

Sprinkle some buttered, crushed corn flakes over the top. Bake for 25 minutes, and enjoy!

Chicken casserole in a glass casserole dish with a spoonful taken out of it.

To Make Ahead:

Make the chicken/rice mixture, spread it in the pan, cover and refrigerate. When you’re ready to bake it, sprinkle the buttered cornflakes on top and bake as directed.


Consider serving this with:

Recipe

Prep 20 mins
Cook 20 mins
Total 40 mins
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Ingredients
  

  • 2 cups cooked chicken , diced
  • 3/4 cup mayonnaise
  • 1 cup celery , diced
  • 1 cup minute rice , uncooked*
  • 1/4 cup slivered almonds
  • 1 Tablespoon lemon juice
  • 3 large eggs , hard boiled, sliced
  • 10.5 ounce can cream of chicken soup (or homemade)
  • 1 Tablespoon onion , grated
  • 1/2 teaspoon salt
  • 1 cup Corn Flakes cereal , crushed
  • 1 Tablespoon butter , melted

Instructions
 

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

Notes

*I often substitute 2 cups of cooked rice, instead of the minute rice.
I love to serve this with a salad or roasted vegetables!
Make ahead tips are listed above in the post.

Nutrition

Calories: 261kcalCarbohydrates: 14gProtein: 5gFat: 20gSaturated Fat: 4gCholesterol: 70mgSodium: 613mgPotassium: 105mgSugar: 1gVitamin A: 300IUVitamin C: 1.7mgCalcium: 29mgIron: 2.4mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.

 

I originally shared this recipe November 2014. Updated February 2018.

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I really really loved this recipe. The unique combination of nuts and eggs along with the veggies really made it amazing. Earlier in the day I threw a chicken breast, rice, and 3 eggs in my instant pot. At dinner time, it was just mix and put it in the oven. I would definitely make this again! Thanks!

    1. That is so genius to use your instant pot to cook those three at once! Thanks so much for sharing–I’m so glad you liked it!

  2. 5 stars
    Delish! I omitted the eggs, but added all other ingredients as is. It was tasty! Will definitely make it again 👍 Thank you

  3. 5 stars
    I have been cooking this recipe for at least 15 years my ex mother in law found it and I’ve loved it ever since! It’s so easy and leftovers are the best! Hope everyone enjoys it as much as I do!

  4. 1 star
    Looked good, sounded good but it was not good. I followed the ingredients and the directions and it tasted like boring hot chicken salad. I then added more spice and extra veggies to up the taste and consistency and it was still not good. It was a fail for my family.

  5. 5 stars
    I gave this a try. I like all the ingredients so I added them all. My husband and I both gave this thumbs up. I used minute brown rice and was worried it might not cook all the way but it did since it normally it needs to cook 10 minutes instead of the normal 5 minutes of white rice I baked it a little longer and used crushed potato chips on top.

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