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.
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.
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.
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!
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:
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.
- 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
- 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.
*I often substitute 2 cups of cooked rice, instead of the minute rice.
Make ahead tips are listed above in the post.
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.