Family Favorite Crunchy Chicken Casserole Recipes

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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

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.

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

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.

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