306 Ratings
  • 5 star values: 125
  • 4 star values: 103
  • 3 star values: 44
  • 2 star values: 20
  • 1 star values: 14

Easy baked chicken casserole. It's our family favorite.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.

  • In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.

  • Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

658 calories; 49.6 g total fat; 95 mg cholesterol; 945 mg sodium. 22.8 g carbohydrates; 30.8 g protein; Full Nutrition


Reviews (247)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/23/2003
This is an awesome and easy casserole!! Made a few changes which made it go farther (big eating family). Based on the complaint that there was too much mayo rather than reduce that ingrediant I added apprx 6-8oz cooked macaroni noodles and increased the cornflakes to 1 1/2 cups (1 cup into the mix and 1/2 cup for the topping). I also added 1/2 cup diced celery 1 4oz jar diced pimentos for color and spinkled in some shredded cheddar cheese over all. All else was left the same. Not dry perfect amt of "creamy" and very tasty and filling. Thanks for the new casserole idea Mary! Read More
(157)

Most helpful critical review

Rating: 1 stars
06/22/2003
We didn't like the corn flakes on them. It was very dry and crunchy with little flavor. Read More
(6)
306 Ratings
  • 5 star values: 125
  • 4 star values: 103
  • 3 star values: 44
  • 2 star values: 20
  • 1 star values: 14
Rating: 5 stars
07/23/2003
This is an awesome and easy casserole!! Made a few changes which made it go farther (big eating family). Based on the complaint that there was too much mayo rather than reduce that ingrediant I added apprx 6-8oz cooked macaroni noodles and increased the cornflakes to 1 1/2 cups (1 cup into the mix and 1/2 cup for the topping). I also added 1/2 cup diced celery 1 4oz jar diced pimentos for color and spinkled in some shredded cheddar cheese over all. All else was left the same. Not dry perfect amt of "creamy" and very tasty and filling. Thanks for the new casserole idea Mary! Read More
(157)
Rating: 4 stars
01/29/2004
I made the following changes to the recipe and it definitely tasted better: - add 3 or 4 heads of broccoli (chopped) - add 6 or 7 stalks of celery (chopped) - add about 18 mini carrots (chopped) - only 3\4 cup of fat free mayo (less oily) I think in retrospect I would have chopped up the water chestnuts into eighths not fourths. Their unique texture seemed to be a bit of a distraction and you keep thinking "what was that I just bit into?" You may just want to leave them out completely because in my opinion they don't add all that much to the overall taste. I put only a thin layer of corn flakes on top but I would have liked it to be even more crunchy. You might also consider cooking the vegetables before adding them to the mix (though I only cooked the mix for 45 minutes so another 15 might have softened them up a bit more). Overall quite tasty but obviously the more things you add to it the longer it takes to make. Read More
(107)
Rating: 5 stars
07/17/2003
This recipe was a hit with my me and my husband. There were barely any leftovers! I did read through the reviews before preparing this recipe and decided to cut the mayonnaise to 1/2 cup and added 1/2 cup of sour cream. I added some red pepper flakes half of a minced jalepeno 1/2 cup of cheddar cheese 1/2 cup of monterry jack cheese some fresh ground pepper some garlic salt and used cream of mushroom soup instead of chicken soup. I served the casserole with a ceasar salad and bread. My husband barely left me any for lunch the next day! Read More
(76)
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Rating: 5 stars
05/17/2006
I made this once and made allot of changes based on others suggestions. This time the only changes I made was I added 1/2 cup sour cream 1/2 cup shreaded cheddar cheese and one small can chopped green chili's drained. Served it over noodles. YUM YUM YUM Read More
(50)
Rating: 5 stars
09/20/2003
Substituted Cream of Mushroom with roasted garlic and added about 3/4 cup shredded cheddar cheese and it was superb! Served it at a party and everyone loved it! Read More
(42)
Rating: 5 stars
08/27/2003
This was delicious! A few changes I made: Used low-fat mayonnaise added chopped celery chopped carrots and about 1/2 cup of shredded swiss cheese which gave it a wonderful flavor. My husband loved it and so did my picky toddler - There were no leftovers! Read More
(40)
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Rating: 5 stars
10/25/2003
The ingredients sound weird but it really works out to be sooo yummy! The water chesnuts are the best part and I always add extra. I add extra corn flakes too on top to make it extra crunchy. I do cut back alittle on the mayo to make it less greasy. this is a winner!!! Try it! Read More
(35)
Rating: 4 stars
10/17/2003
I found this recipe good but I wasn't blown away. I am still undecided about the water chestnuts (which I chose to chop before putting them in). They were a bit too crunchy for me. I would have preferred celery for a bit of crunch. But then again my kids (6 and 4) hate seeing anything green in their food and so they liked it better this way. Also I wasn't sure if I was supposed to drain the chestnuts. I did but then added in some of the liquid so the mix wasn't so dry. I liked the cornflake crumbs in the mix. It gave it a nice texture. For the topping I did what I always do and mixed the crumbs with some melted margarine or butter. This way the topping bakes and isn't just dry on top. I left the lid on and just pulled it off near the end to brown the topping a bit but really I think I could have left it on for the entire cooking time. Overall I found the recipe wonderfully easy to make and would rate it a bit above good. Read More
(24)
Rating: 5 stars
10/25/2003
There was none left and we have picky eaters in our group. Read More
(24)