Best Crunchy Chicken Casserole With Mayo Recipes

CRUNCHY CHICKEN CASSEROLE

Crunchy Chicken Casserole image

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

Steps:

In a skillet, saute' the celery in butter until tender.
Remove from heat and add the next 8 ingredients.
Spoon into an ungreased 2 1/2 quart baking dish.
Combine melted butter& cornflakes.
Sprinkle on top.
Bake 350 degrees F for 30 minutes.

FAMILY FAVORITE CRUNCHY CHICKEN CASSEROLE

Family Favorite Crunchy Chicken Casserole image

This is our standard holiday dish that everyone requests for dinner. An old family favorite that's even BETTER leftover and/or cold. Prep time is less than stated if you use a food processor to chop chicken & vegetables.

Provided by Parrot Head Mama

Categories One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups diced cooked chicken
2 cups chopped cooked celery
2 cups cooked rice
2 cups undiluted cream of chicken soup
4 tablespoons chopped cooked onions
1 1/2 cups mayonnaise (NOT Miracle Whip)
1 cup slivered almonds
2 cups crushed corn flakes
1/4 cup butter

Steps:

Mix chicken, celery, rice, onion, soup, mayo& almonds in large bowl and put in large, shallow baking dish that's been buttered.
Mix melted butter with cornflakes for topping and sprinkle on top.
Bake 45 minutes in 350 oven.

CRUNCHY CHICKEN CASSEROLE

Crunchy Chicken Casserole image

Prepare this in advance, place it in the oven and relax while it cooks. It's a delicious way to use left-over chicken and rice. A good potluck or family casserole, as children love it!

Provided by BeachGirl

Categories One Dish Meal

Time 1h

Yield 1 two quart casserole, 5-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups cooked chicken, chopped
1/2 cup chopped celery
2 tablespoons chopped onions
1/2 cup low-fat mayonnaise or 1/2 cup mayonnaise
1/2 cup low-fat sour cream or 1/2 cup sour cream
1/4 cup egg substitute or 1 whole egg
1 (8 ounce) can sliced water chestnuts, chopped
2 cups cooked rice (white, brown, wild, or mixture)
1 can 98% fat-free cream of chicken soup, undiluted
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1 cup crushed corn flakes

Steps:

Preheat oven to 350 degrees.
Spray 2-quart casserole with non-stick cooking spray.
Mix all casserole ingredients together and spoon into casserole.
Bake 25-30 minutes.
Sprinkle cornflakes on top.
Spray top with non-stick cooking spray.
Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
Italian seasoning, or 1/2 tsp.
garlic powder.

CHICKEN CASSEROLE

Chicken Casserole image

The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. -Ruth Van Dyke, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
2 cups cubed cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 pimiento-stuffed olives, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
5 cups cooked wide egg noodles
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

In a large skillet, saute the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles. , Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.