Tina's Chicken Casserole

This first post is a favorite dish in my house. This recipe was given to me by my sister when I was still in college at Appalachian State (Go Mountaineers!) and she was at UNC-Wilmington. We both were pretty broke back in those days but wanted to be able to cook good meals while we were away from home. Her roommate, Tina, had made this dish for her. It was such a hit that she passed it on to me. It looks and sounds so simple, but it is so good!

To start, you will need the following ingredients: white rice, 2 cans of Cream of Chicken Soup, mayo, chicken (you can use 2-3 cooked chicken breasts, but I always use 2 cans of chicken- it's just easier), lemon juice, butter, and corn flakes

If you don't have one of these, I highly recommend getting one. This is the Rice Cooker Plus from Pampered Chef. It makes cooking rice so simple. No more burning rice to the bottom of your pots!

 

Start by cooking your rice.

While your rice is cooking, start mixing your ingredients in a large bowl. Add the two cans of Cream of Chicken.

Add 3/4 cup of mayo. I just squeeze it in and estimate 3/4 cup.

 Add your chicken (either 2 cans of chicken or 2-3 cooked chicken breasts).

 Squirt about 1 Tablespoon of lemon juice in.

 Once your rice is cooked, add that also. You will need 2 cups of cooked white rice.

Now give it a stir and mix it all up.

 Spread your mixture into a 9x13 baking dish.

 Melt 1/4 cup of butter (that's half a stick). This will go on top of everything before you put it in the oven.

 While your butter is melting, sprinkle corn flakes on top of your mixture that you spread in the baking dish.

Spoon the melted butter over the corn flakes evenly. I find that using a spoon instead of pouring the butter helps me keep it even.

Now bake your casserole at 350° for 45 minutes.

Your corn flakes will be a golden brown when your casserole is done. Be careful not to burn them! My husband said to me, "I'm glad you are making your blog because you didn't burn the corn flakes this time." Haha!

Enjoy!

Tina's Chicken Casserole

Cooking time: 45 min

Preheat oven to 350°

 

Ingredients:

- 2 cans of Cream of Chicken Soup

-  3/4 cup of mayo

- 1 Tbsp. lemon juice

- 2 cans of chicken (or 2-3 cooked chicken breasts)

- 2 cups of cooked white rice

- 1 cup corn flakes cereal

- 1/4 cup butter, melted

Combine the soup, mayo, lemon juice, chicken, and rice. Spread mixture into a 9x13 baking dish. Top with corn flakes and melted butter. Bake at 350° for 45 minutes.

Variations: 

• Add 1 cup of chopped celery to your mixture before cooking. I love it with the crunch of celery! I would have cooked it with the celery but then my husband wouldn't have eaten it. He's pretty picky.
• Add water chestnuts to your mixture.