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Creamy Chicken Casserole

Creamy Chicken Casserole I


  • 2 cups chopped cooked chicken or turkey
  • 1 1/2 cups cooked white rice
  • 1 can cream of mushroom soup
  • 3/4 cup mayonnaise
  • 3 hard-cooked eggs, chopped
  • 1/4 cup finely chopped onion
  • 1/2 tsp. salt
  • 1 cup corn flakes
  • 1 Tbsp. butter margarine, melted


Mix chicken, rice, soup, mayonnaise, eggs, onion and salt in large bowl. Spoon into 1 1/2-quart casserole dish. Top with combined corn flakes and butter. Bake at 375 degrees F for 45 minutes. Makes 4-6 servings.

By cookiemom1 from Gilmer, TX


Creamy Chicken Casserole II


  • 4 chicken breasts
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. butter
  • 1/2 tsp. garlic salt
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 can water
  • 1 package stuffing mix


Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water. Place chicken in a 2 1/2 qt. saucepan; add soup mixture. Mix an 8 oz. package of stuffing mix with 2 cups of chicken broth. Spread over chicken and soup mixture. Bake at 350 degrees F for 45 minutes, uncovered.

By Robin from Washington, IA


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