Corn Flake Chicken Casserole

Serves: 5
Total Calories: 756


2 cups cooked chicken (diced)
1 teaspoon sea salt
1 (10 3/4-ounce) can cream of mushroom soup
3/4 cup mayonnaise
1 cup celery (diced)
2 1/2 cups cooked rice (use broth to cook rice)
1 tablespoon lemon juice
1 cup mushrooms (sliced)
1 tablespoon onion (diced)
1 tablespoon butter
1/2 cup cornflakes (crumbled)
3 tablespoons butter
1/2 cup chicken broth


Place chicken in pot, cover with water, bring to boil and add salt. Cover and cook until done, (about 50 - 60 minutes). Remove chicken and set aside to cool. Remove broth from the pot and drain through strainer. Set aside to use excess broth to cook the rice.

When chicken is cool, dice to make 2 cups. Note: could also use chicken breasts, remove skin before cutting up. Note: left-over chicken can be frozen for another recipe.

In same pot add 1 tablespoon butter and 1/2 cup chicken broth. Saute celery, onion and mushrooms; cook until tender, stirring frequently (about 8 minutes).

Add diced chicken, cream of mushroom soup, mayonnaise, rice, lemon juice and almonds. Mix well until blended.

Place mixture into a greased 9 x 13 inch pan. Sprinkle with crumbled corn flake crumbs and diced butter.

Bake at 350 degrees for 30 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 756
Calories from Fat: 350

This Corn Flake Chicken Casserole recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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