This comforting chicken casserole brings together tender meat and savory flavors in just 40 minutes, perfect for busy weeknight dinners. With only 261 calories per serving and a generous 20g of protein, it’s a nutritious one-dish wonder that will satisfy your whole family.
The best part? You’ll only need 20 minutes of prep time before letting your oven do the rest of the work. This heartwarming meal proves that wholesome cooking doesn’t have to be complicated.
Essential Ingredients
- Chicken: 2 cups of diced cooked chicken, perfect for a protein-rich base
- Binding Elements: 3/4 cup mayonnaise and cream of chicken soup for creamy texture
- Vegetables: 1 cup diced celery and grated onion for crunch and flavor
- Grains: 1 cup uncooked minute rice for heartiness
- Enhancers: 1/4 cup slivered almonds and hard-boiled eggs for extra protein
- Seasonings: 1 tablespoon lemon juice and 1/2 teaspoon salt
- Topping: 1 cup crushed corn flakes mixed with melted butter for crispy finish
Step-by-Step Preparation
- Mix Base: Combine diced chicken, mayonnaise, celery, rice, almonds, and seasonings in a large bowl
- Add Proteins: Incorporate sliced hard-boiled eggs and cream of chicken soup into the mixture
- Prepare Dish: Transfer the mixture into a greased casserole dish, ensuring even distribution
- Create Topping: Mix crushed corn flakes with melted butter until well combined
- Finish Assembly: Sprinkle corn flake mixture evenly over the casserole
- Bake: Place in preheated 375°F oven and bake for 25 minutes until golden and bubbly
Storage Tips
Keep your chicken casserole fresh and tasty! Store leftovers in an airtight container in the fridge for up to 3 days. The cornflake topping might lose some crunch, but the flavors will continue to blend nicely.
If you want to make this ahead, prepare everything except the cornflake topping, cover, and refrigerate for up to 24 hours. Add the cornflake mixture just before baking.
Easy Substitutions
This casserole is super flexible! No minute rice? Regular cooked rice works great too. Switch up the protein by using turkey or even canned tuna. Not a fan of almonds? Try chopped pecans or leave them out completely.
The cornflake topping can be swapped with crushed potato chips or crispy fried onions for a different but equally yummy crunch!
Serving Ideas
Make this cozy casserole shine with some simple sides! A fresh green salad adds nice color and crunch. Steamed broccoli or green beans match perfectly with the creamy sauce.
Want to stretch the meal further? Warm dinner rolls are perfect for soaking up every last bit of the delicious sauce. This recipe makes a wonderful main dish for family dinners or potlucks!
Make-Ahead Tips
Save time by prepping ingredients in advance! Cook and dice the chicken, chop the celery, and boil the eggs up to 2 days before. When you’re ready to cook, just mix everything together and pop it in the oven. The hands-on prep will take just minutes instead of the full 20!
Chicken Casserole
Equipment
- Large Bowl
- Casserole Dish
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 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.
