Marion’s Chicken Casserole 1975 Recipe
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Servings
- 1 large casserole, about 8 servings
Categories
- Main Course
- American
- Easy
Dietary
- Low-sugar
- Nut-free
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Calories
546.4
per serving
4371 for selected servings
Fat
34.4g
per serving
275g for selected servings
Sugar
2.8g
per serving
22g for selected servings
Protein
25.6g
per serving
205g for selected servings
Carbohydrates
28.9g
per serving
231g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Retro meets delicious with this easy Chicken Casserole! Crunchy corn flakes and potato chips add flair. Kid-approved and budget-friendly dinner solution!
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Ingredients
- 2 cups of chicken, cooked, diced (4 medium breasts)
- 2 cans of Cream of Chicken soup
- 1 can of water chestnuts
- 1 cup of celery, diced
- 1 cup of mayonnaise
- 1/2 cup of milk
- 1 1/2 cups of rice, cooked
- 4 eggs, hard boiled and chopped
- 1 1/2 cups of cornflakes, crushed
- 2 cups of potato chips, crushed
Instructions
Preheat oven to 375°F (190°C)
Mix corn flakes and potato chips. Spread over the bottom of a cake pan or casserole dish, reserving crumbs for the topping.
In a large bowl, mix together soup, mayonnaise, lemon juice and milk.
Add chicken, rice, celery, chopped eggs and water chestnuts.
Spread over the crumb mixture in the pan. Top with remaining crumb mixture.
Add salt and pepper if desired.
Bake for 30 minutes
