Chicken Casserole

2 cups cooked, diced chicken
3/4 cup mayonnaise
1 cup diced celery
1 cup minute rice, uncooked*
1/4 cup slivered almonds
1 Tbsp lemon juice
3 eggs, hard boiled, sliced
1 can cream of chicken soup (or homemade)
1 Tbsp grated onion
1/2 tsp salt
1 cup crushed cornflakes
1 Tbsp butter, melted

  1. Mix all ingredients together in a large bowl except for the cornflakes and butter. Pour mixture into a greased casserole dish.
  2. Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
  3. Bake at 375 degrees F for 25 minutes.

*I often substitute 2 cups of cooked rice, instead of the minute rice. This recipe works great as a “make-ahead” meal. Make the chicken/rice mixture, pour it in your pan, cover and refrigerate. When you’re ready to bake it, sprinkle the buttered cornflakes on top and bake as directed.

Original Recipes visit: Chicken Casserole @

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