Description
This is a a quick casserole, especially if you have leftover chicken on hand. I found this in a church cookbook my grandmother gave to me. With a few modifications, I found this easy and delicious!
Ingredients
- 2 (10.5 ounce) cans cream of chicken soup
- 3 cups chopped cooked chicken, or more to taste
- 1 cup finely chopped celery
- 1 cup cornflakes cereal
- 1 (8 ounce) can sliced water chestnuts, drained
- ½ cup mayonnaise
- ½ cup finely chopped onion
- 1 cup cornflakes cereal
- 2 tablespoons butter, melted, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream of chicken soup
- cooked chicken
- celery
- 1 cup cornflakes
- water chestnuts
- mayonnaise
- and onion together in a large bowl; spread mixture into a 9×13-inch casserole dish.
- Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
- Bake in the preheated oven until casserole is bubbling and topping is crisp
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8