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Your family will love this easy Chicken Casserole recipe. It's the epitome of comfort food, made with minute rice, chicken, celery, a creamy sauce to hold it together, plus buttered cornflakes crushed on top.
Looking for more kid-friendly recipes? Try Calzones, Cottage Cheese Pancakes, Spaghetti Pie, Meatloaf, or Crispy Bean and Cheese Burritos!
My husband's favorite meal from his childhood was this Chicken and rice casserole recipe. My Mother-in-law is well know for her recipe, and my kids love it just as much as my husband. You can make it ahead of time, so it's great for a quick weeknight, or bringing dinner to someone in need.
How to Make Chicken Casserole:
Combine Ingredients: Mix all ingredients together in a large bowl except for the cornflakes and butter then pour mixture into a greased casserole dish.
Make Topping: Mix crushed cornflakes and melted butter together then sprinkle over casserole mixture.
Bake the chicken casserole with rice at 375 degrees F for 25 minutes then serve with Burrata Salad and Artisan No Knead Bread!
Make Ahead Instructions:
Make the chicken/rice mixture, spread it in the pan, cover and refrigerate. When you're ready to bake this traditional Chicken Casserole, sprinkle the buttered cornflakes on top and bake as directed.
More Budget Friendly Meals:
- Lettuce Wraps
- Tuna Noodle Casserole
- Jerk Chicken Bowls
- Chicken Tetrazzini
- Pink Sauce Pasta
- Mini Meatloaf
- Tamale Pie
- Chicken Tinga
- Orzo Salad
- Chicken Street Tacos
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Chicken Casserole
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe November 2014. Updated February 2018 and September 2023.
Could you leave out the rice, not much of a rice fan?
Hi Shelia, You could but I would suggest substituting it with other ingredients–otherwise the casserole will be too liquid-y. You could add a bunch of chopped vegetables…
Thanks! I’m fixing it right now I made add veggies!
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.
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 🙂 )
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!
My husband doesn’t like mayo, sour cream or yogurt, now what?
I just made this casserole this afternoon and it turned out great! My picky eater younger sisters loved it 🙂 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!
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. 🙂 Thanks for the recipe!
Do you think cooked quinoa could be used instead of rice.
Hi Kathy, I’m sure that would be a yummy substitution!
I’ve been making this for 15 years (and I often eat it for breakfast!) it’s my absolute favorite comfort food!
Hi Lauren, great dish! How about adding it to the Food on Friday: Chicken collection over at Carole’s Chatter? Cheers
Going to try the recipe right now! I am going to use cooked rice. Do I use the same proportion or do I double it as rice inflates when it is cooked?
Hi Donna, yes, just cook one cup of rice with 2 cups water. Then add it to the casserole 🙂
Sorry I didn’t see the footnote! I thought I would need to put double.
1 cup of uncooked long-grain white rice will yield 3 cups of cooked rice.
Okay, I want to eat this now. For breakfast. Is that wrong?
Wow this looks so good! And definitely a man-pleasing meal! Family recipes really are the best. Pinning!
I love myself a yummy, easy casserole and even better, I love a casserole with cornflakes on top! Looks great, thanks for sharing!
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!!!
Can anyone tell me what size casserole dish….that seems kind of important and don’t see where it says that. Thank you!
Hi Deborah, you can use a 9×13 or similar size pan…give or take a few inches and it wont make a difference. 🙂
I have been looking for this wonderful recipe for YEARS! Thank you!
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.
Hi my name karen and i was wanting to know your recipe for your home nade cream of chicken soup thank you
Here’s the recipe: https://tastesbetterfromscratch.com/condensed-cream-anything-soup/
Hmmm! Sounds much better than cornflakes! Thanks for the suggestion!
I used to make this back in the 70’s but I used crushed potato chips back then.