This creamy chicken casserole combines cooked chicken and rice with a savory sauce and a crunchy cereal crust. It is an efficient meal that utilizes common pantry staples for a hearty result.
List of ingredients
- 2 cups cooked chicken, diced – use breast or thigh meat for best results.
- 3/4 cup mayonnaise – acts as a creamy binder.
- 1 cup celery, diced – adds texture and a mild flavor.
- 1 cup minute rice, uncooked – absorbs the sauce during baking.
- 1/4 cup slivered almonds – provides a nutty contrast.
- 1 Tablespoon lemon juice – cuts through the richness of the sauce.
- 3 large eggs, hard boiled and sliced – adds protein and substance.
- 10.5 ounce can cream of chicken soup – the primary thickening agent.
- 1 Tablespoon onion, grated – provides a subtle aromatic base.
- 1/2 teaspoon salt – enhances the overall flavor profile.
- 1 cup corn flakes cereal, crushed – creates the golden topping.
- 1 Tablespoon butter, melted – binds the cereal topping.
step-by-step instructions
- Combine Base Ingredients: Mix the diced chicken, mayonnaise, diced celery, uncooked minute rice, slivered almonds, lemon juice, sliced hard boiled eggs, cream of chicken soup, grated onion, and salt in a large mixing bowl.
- Transfer to Dish: Pour the combined mixture into a greased casserole dish, spreading it evenly to the edges.
- Prepare the Topping: In a separate small bowl, combine the crushed cornflakes and melted butter, stirring until the cereal is evenly coated.
- Apply Topping: Sprinkle the buttered cornflake mixture evenly over the surface of the casserole.
- Bake: Place the dish in an oven preheated to 375 degrees F and bake for 25 minutes until the top is golden brown.
Customizing the Ingredients
Replacing Minute Rice with Cooked Rice
If you do not have uncooked minute rice, you can substitute it with 2 cups of pre-cooked white or brown rice. Ensure the cooked rice is cooled before adding it to the mixture to prevent the mayonnaise from separating.
Using Greek Yogurt Instead of Mayonnaise
For a tangier flavor and a different nutritional profile, replace the mayonnaise with plain Greek yogurt. This substitution maintains the creamy consistency while adding a slight acidity to the dish.
Substituting Walnuts for Slivered Almonds
If almonds are unavailable, chopped walnuts are an excellent alternative. They provide a similar crunch and earthy flavor that complements the chicken and cream sauce.
Replacing Celery with Diced Carrots
Diced carrots can be used instead of celery to introduce a slight sweetness and a different color to the casserole. Ensure the carrots are diced small enough to cook through during the 25-minute bake time.
Using Homemade Cream of Chicken Soup
To avoid canned products, you can make a quick roux with butter and flour, then whisk in chicken broth and a splash of cream. This allows you to control the sodium levels in the final dish.
Adjusting the Onion Texture
If you prefer a stronger onion taste, you can use finely diced onion instead of grated onion. Grating the onion ensures it blends seamlessly into the sauce without leaving large chunks.
Optimal Cooking Techniques
Choosing the Right Baking Dish
A 9×13 inch rectangular baking dish is ideal for this recipe. This size ensures the mixture is not too thick, allowing the rice to cook evenly and the topping to brown properly.
Properly Greasing the Pan
Use unsalted butter or a non-stick cooking spray to coat the bottom and sides of the dish. This prevents the edges of the casserole from sticking and makes serving much easier.
Preparing the Cornflake Topping
Crush the cornflakes into small pieces but avoid turning them into a fine powder. This creates a varied texture that remains crunchy after baking.
Handling Hard Boiled Eggs
Slice the eggs into thin rounds or quarters. Gently fold them into the mixture at the end to avoid breaking the yolks, which keeps the casserole looking neat.
Ensuring Even Heat Distribution
Place the casserole on the center rack of the oven. This ensures that the bottom cooks through while the topping browns without burning.
Storage and Preservation
Refrigerator Storage Duration
Store leftover casserole in an airtight container in the refrigerator for up to 3 to 4 days. Keep the container tightly sealed to prevent the dish from absorbing other refrigerator odors.
Airtight Container Selection
Use glass or BPA-free plastic containers with locking lids. Glass is preferred as it does not retain odors and is safer for reheating in the oven.
Freezing the Casserole Mixture
You can freeze the chicken and rice mixture before adding the cornflake topping. Place the mixture in a freezer-safe container and freeze for up to 2 months.
Thawing Instructions
Thaw the frozen mixture in the refrigerator overnight before baking. Once thawed, add the buttered cornflake topping and bake as directed in the recipe.
Reheating Guidelines
Oven Reheating Method
Preheat the oven to 350 degrees F and place the leftovers in a baking dish. Cover with foil to retain moisture and heat for 15 to 20 minutes.
Microwave Reheating Method
Place a portion of the casserole in a microwave-safe dish and cover it with a damp paper towel. Heat on medium power in 1-minute intervals until warmed through.
Preventing Dryness During Reheat
Add a tablespoon of water or chicken broth to the casserole before reheating. This introduces steam that helps rehydrate the rice and chicken.
Restoring Topping Crunch
If the cornflake topping has become soft, briefly place the reheated portion under a broiler for 1 to 2 minutes. Monitor it closely to prevent burning.
Troubleshooting Common Issues
Managing Excess Liquid
If the casserole appears too watery, it may be due to oversized pieces of celery or frozen chicken that wasn’t fully drained. Next time, ensure all vegetables are patted dry before adding.
Avoiding a Burnt Crust
If the cornflakes brown too quickly, cover the dish loosely with aluminum foil for the last 10 minutes of baking. This protects the topping while the center finishes cooking.
Fixing a Lumpy Sauce
Lumps usually occur if the cream of chicken soup is not fully integrated. Use a whisk or a sturdy spoon to stir the mixture vigorously before pouring it into the dish.
Adjusting the Salt Levels
Since canned soups vary in sodium, taste the mixture before adding the extra 1/2 teaspoon of salt. If the soup is very salty, omit the additional salt entirely.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a perfect choice as it is already cooked and seasoned. Just ensure it is shredded or diced into small, uniform pieces.
How do I keep the cornflakes from getting soggy?
Avoid adding the cornflake topping if you are making the dish ahead of time. Sprinkle the topping on just before placing the casserole in the oven.
Is there a substitute for hard boiled eggs?
If you prefer not to use eggs, you can omit them and add an extra 1/2 cup of diced chicken. This maintains the protein content without changing the flavor profile.
What is the best way to slice the eggs?
Use a dedicated egg slicer for uniform pieces, or use a sharp serrated knife to slice them gently into rounds without crushing the yolk.
Can I use brown rice instead of minute rice?
Yes, but brown rice must be fully cooked before being added to the mixture. You cannot use uncooked brown rice as it will not cook through in 25 minutes.
Do the almonds have to be slivered?
Slivered almonds are recommended for their shape, but sliced or finely chopped whole almonds work equally well for adding crunch.
Print
Creamy Chicken and Rice Casserole with Cornflake Topping
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: General
Description
Your family will love this easy Chicken Casserole recipe made with minute rice, chicken, celery, a creamy sauce to hold it together, with buttered cornflakes crushed on top.
Ingredients
- 2 cups cooked chicken, diced
- 3/4 cup mayonnaise
- 1 cup celery, diced
- 1 cup minute rice, uncooked
- 1/4 cup slivered almonds
- 1 Tablespoon lemon juice
- 3 large eggs, hard boiled, sliced
- 10.5 ounce can cream of chicken soup
- 1 Tablespoon onion, grated
- 1/2 teaspoon salt
- 1 cup corn flakes cereal, crushed
- 1 Tablespoon butter, melted
Instructions
- Mix: Mix all ingredients together in a large bowl except for the cornflakes and butter. Pour mixture into a greased casserole dish.
- Top: Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
- Bake: Bake at 375 degrees F for 25 minutes.
Notes
Rice: you could substitute 2 cups of cooked rice instead of the minute rice. Make Ahead: Make the chicken/rice mixture, spread it in the pan, cover and refrigerate. When ready to bake, sprinkle the buttered cornflakes on top and bake as directed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 261 kcal
- Sugar: 1 g
- Sodium: 613 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg