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Chicken Olivia

Chicken Olivia

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Submitted by Cookiegal8

A comforting, creamy chicken casserole with a crunchy cornflake and almond topping, perfect for family dinners or potlucks. This easy-to-make dish combines tender chicken, rice, and water chestnuts with a zesty lemon kick.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min
  • Chicken Prep: Use pre-cooked chicken (like rotisserie) to save time. If cooking fresh, poach or bake chicken breasts until they reach an internal temperature of 165°F (74°C).
  • Rice Texture: Use day-old or cooled rice to prevent a gummy texture. Rinse rice before cooking to reduce starch.
  • Topping Crunch: Crush cornflakes to a coarse texture for better crunch. Avoid overmixing with butter to keep the topping light.
  • Make Ahead: Assemble the casserole (without topping) up to 24 hours in advance, cover, and refrigerate. Add topping just before baking, and increase initial bake time by 5-10 minutes if cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15 minutes to maintain topping crispness.

Chicken Olivia

Optional Variations

  • Vegetable Boost: Add 1 cup of frozen peas, carrots, or broccoli florets to the casserole base for extra color and nutrition.
  • Cheese Lover’s Twist: Stir in 1 cup of shredded cheddar or mozzarella cheese to the casserole mixture before baking.
  • Spicy Kick: Add ½ teaspoon of cayenne pepper or a dash of hot sauce to the casserole base for a subtle heat.
  • Gluten-Free: Use gluten-free cream of chicken soup and replace cornflake crumbs with crushed gluten-free cornflakes or gluten-free breadcrumbs.
  • Nut-Free: Omit almonds and increase cornflake crumbs to 2½ cups for a similar crunch.

Ingredients

2 473
CUPS ML RICE, COOKED
2 473
CUPS ML CHICKEN MEAT, COOKED
chopped
1 1
CAN CAN SOUP, CREAM OF CHICKEN
canned
¾ 177
CUP ML MAYONNAISE, LIGHT
or yogurt or sour cream *
5 1
OUNCES CAN WATER CHESTNUTS
drained, one can, sliced *
½ 118
CUP ML ONIONS
chopped
1 5
TABLESPOON ML LEMON JUICE
½ 118
CUP ML ALMONDS
slivered *
2 473
CUPS ML CORN FLAKE CRUMBS *
½ 113
CUP G BUTTER
or margarine or coconut oil *

Directions

  1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish .
  2. Mix Casserole Base: In a large bowl, combine shredded chicken, cooked rice, cream of chicken soup, mayonnaise, water chestnuts, diced onion, and lemon juice. Stir until evenly mixed. Optional: If using, gently fold in 3 chopped hard-boiled eggs.
  3. Assemble Casserole: Spread the mixture evenly in the prepared baking dish. Chicken Olivia
  4. Bake Initial Layer: Bake uncovered for 30 minutes, until the casserole is heated through and slightly bubbly. Chicken Olivia
  5. Prepare Topping: While the casserole bakes, melt butter in a medium saucepan over low heat. Remove from heat and stir in cornflake crumbs and sliced almonds until well-coated.
  6. Add Topping: Carefully spread the cornflake-almond mixture over the casserole. Return to the oven and bake for an additional 15 minutes, until the topping is golden and crispy.
  7. Serve: Let the casserole rest for 5 minutes before serving. Serve warm with a side salad or steamed vegetables.

Chicken Olivia

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 336 29% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 580mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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