Crunchy Chicken Casserole recipe

All Recipes Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

4 cups diced cooked chicken
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups diced celery
2 cups cooked rice
1 ½ cups mayonnaise
6 hard-cooked eggs, chopped
2 tablespoons lemon juice
2 teaspoons grated onion
½ teaspoon salt
2 cups crushed corn flakes
¼ cup margarine, melted

Nutrition Info

642 calories
carbohydrate: 25.8 g
cholesterol: 215.9 mg
fat: 50.4 g
fiber: 0.8 g
protein: 21.6 g
saturatedFat: 9.4 g
servingSize: -
sodium: 1095.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. Transfer mixture to a 9x13-inch baking dish. Mix corn flakes and margarine in another bowl, sprinkle over chicken mixture.

  3. Bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.

Recipe Yield

8 servings

Recipe Note

Great comfort food, easily halved, great for leftovers.

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