Chicken Casserole

February 12, 2024

Your family will love this easy Chicken Casserole recipe. It’s the epitome of comfort food, made with minute rice, chicken, celery, a creamy sauce to hold it together, plus buttered cornflakes crushed on top. I recall my mother making something like this when I was young.


  • Prep Time: 20 min (assumes chicken is already cooled and cooled)
  • Cook Time: 25 min (took longer for me)
  • Other:
  • Total Time: 45 min
  • Servings: 6
  • Yield:


  • 2 cups cooked chicken , diced
  • 3/4 cup mayonnaise
  • 1 cup celery , diced
  • 1 cup minute rice , uncooked (or 2 cups cooked rice)
  • 1/4 cup slivered almonds
  • 1 Tablespoon lemon juice
  • 3 large eggs , hard boiled, sliced
  • 10.5 ounce can cream of chicken soup (or homemade)
  • 1 Tablespoon onion , grated
  • 1/2 teaspoon salt
  • 1 cup corn flakes cereal , crushed
  • 1 Tablespoon 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.


  • A 3 QT casserole dish was filled to the brim and there were just enough corn flakes to cover it. It took longer closer to 40 min to cook but came out fine. You could use a 9×13 pan and it would cook faster and will require a double order of corn flake topping.


  • 2024-02-08 – This came out well and I will make it again. I used a 3 quart CorningWare container and it took significantly longer to cook to 170 F then 20 minutes. More like 40. If this were made in a dish with more area it would cook faster but would require a double batch of corn flake topping.