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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
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.
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.
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!
Delicious! Real comfort food. I substituted Ritz crackers for cornflakes.
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….
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.
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.
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!
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 😉
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
Hi Lori, you could definitely prepare it the day before–it should turn out great!
Made this tonight with a few modifications per other reviewer’s comments. Glad there are leftovers. This is definitely a keeper!
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!
I love the idea of adding the water chestnuts – I’d probably leave the almonds in though, as well. Yum!
Do you think crushed Ritz crackers would work in place of corn flakes?
Crushed crackers is a great substitution!