Thursday, January 1, 2015

Creamy Chicken Casserole

There is nothing better in the winter than snuggling up by the fire with a plate full of comfort food. This time of year brings on the urge to break out my casserole dish and get to baking. My favorite things about casseroles are that you can make them ahead of time, all the delicious flavors come packed in one bite (every bite) and best of all, they are super simple!

This casserole is the epitome of comfort food. As my boyfriend so kindly explained, “it’s the best home cooked meal he has had in a couple of years.”  I’d say it’s worth a try!

Creamy Chicken Casserole

2 cups cooked, diced Chicken (I did rotisserie)
3/4 cup Mayonnaise
1 cup diced Celery
1 cup uncle bens 90 second White Rice
1/4 cup slivered Almonds or crushed Cashews
1 tablespoon Lemon Juice
3 Eggs, hard boiled, sliced (I buy the ones that are already hard boiled and peeled)
1 can Cream of Chicken Soup
1 tablespoon finely chopped Onion (yellow or red)
1/2 teaspoon Salt
1 cup crushed Cornflakes
1 tablespoon Butter, melted

Mix all of the above ingredients together in a large bowl except for the cornflakes and butter. Pour the mixture into a greased casserole dish. I used a smaller 9 x 12 casserole dish based on the amount of ingredients.

Next, mix the crushed cornflakes and melted butter together. Sprinkle over the casserole mixture.
Place the casserole in the oven and bake at 375 degrees F for 25 minutes. The topping will start to brown a bit.

Note: Be sure to serve to loved ones :)

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