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 servingsPREP
15 minCOOK
45 minREADY
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.
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
Directions
- Preheat Oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish .
- 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.
- Assemble Casserole: Spread the mixture evenly in the prepared baking dish.
- Bake Initial Layer: Bake uncovered for 30 minutes, until the casserole is heated through and slightly bubbly.
- 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.
- 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.
- Serve: Let the casserole rest for 5 minutes before serving. Serve warm with a side salad or steamed vegetables.
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