Chicken casserole is a favorite dish because it is so quick and easy to make. But why waste your time on another chicken recipe if you are going to end up making a second meal for the children? Hamilton Mill resident Whitney Muyres shares a chicken casserole that has added sweetness and crunch to make your children ask for seconds.
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“I like to make it because it's fast, easy, and the kids will eat it,” Muyres said.
However, this is not just a dish that the kids will enjoy. According to Muyres, kids of all ages will enjoy the dish for years to come.
“I like the water chestnuts in it and my husband loves the cornflake topping,” Muyres explained. “The recipe is from my grandmother and growing up my mom would make it.”
To make this dish even easier, Muyres shares a few quick tips.
“To cook the chicken, I boil the chicken breasts until they start to fall apart and then pull them into pieces,” Muyres said. “If I'm in a hurry, I use a store bought rotisserie chicken.”
Crunchy Chicken Casserole
2 cups chopped chicken
1 cup celery, chopped and sautéed in the butter
1 cup cooked rice
1 can cream of chicken soup
¾ cup mayonnaise
½ cup slivered almonds (optional)
1 cup crushed cornflakes
½ stick melted margarine or butter
Mix all ingredients except for the cornflakes and butter. Put in an ungreased casserole dish. Combine cornflakes and melted butter, and sprinkle on top of casserole. Bake at 350 degrees for 45 minutes.