Marion’s Chicken Casserole 1975 Recipe
Retro meets delicious with this easy Chicken Casserole! Crunchy corn flakes and potato chips add flair. Kid-approved and budget-friendly dinner solution!
- Total Time: 40 minutes
Ingredients
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- 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
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Preheat oven to 375°F (190°C)
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Mix corn flakes and potato chips. Spread over the bottom of a cake pan or casserole dish, reserving crumbs for the topping.
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In a large bowl, mix together soup, mayonnaise, lemon juice and milk.
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Add chicken, rice, celery, chopped eggs and water chestnuts.
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Spread over the crumb mixture in the pan. Top with remaining crumb mixture.
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Add salt and pepper if desired.
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Bake for 30 minutes
- Prep Time: 10
- Cook Time: 30
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