Baked Chicken Salad Casserole

When we have a ladies luncheon at our church, there is just about always a Chicken Salad of some kind. This recipe for Baked Chicken Salad Casserole is one of my favorites to take. The dish is full of great flavor and I have never brought any of it back home.I took this recipe to a luncheon recently and promised the ladies that I would post the recipe, so enjoy!

Start The Baked Chicken Salad Casserole 

With Fresh Baked Chicken and Vegetables

Cover With Corn Flakes and Bake

Baked Chicken Salad Casserole

Miz Helen's Kitchen

Ingredients

3 cups chicken, cooked and chopped

3 cups celery, chopped

1 (10 1/2 ounce) can Cream of Chicken Soup

1 (10 1/2 ounce) can Cream of Mushroom Soup

1 cup mayonnaise

1 cup sour cream

1 (8 ounce) can sliced water chestnuts

3 cups rice, cooked

1 teaspoon salt

1 teaspoon pepper

1 teaspoon thyme

Dash cayenne pepper

3 cups corn flakes, crushed

1/2 cup butter, melted

Directions

Cook the rice according to package directions and set aside.

In a small bowl stir together the soups, mayonnaise and sour cream.

Add the salt, pepper, thyme and cayenne, mix well and set aside.

In a small skillet melt the butter and add the crushed corn flakes. Stir and mix until completely covered, cook until just warmed.

In a large mixing bowl stir together the chicken, celery and water chestnuts.

Add the soup, mayonnaise and sour cream mixture. Mix until completely covered.

Add the cooked rice and mix well

Pour the mixture into a oil sprayed 9 X13 baking dish.

Cover with the buttered corn flakes.

Bake 1 hour at 350 degrees.

Serve warm and refrigerate after serving.

Enjoy!

Print Recipe

Ready To Serve

Enjoy!

Thanks so much for stopping by today to enjoy this awesome Baked Chicken Salad Casserole with us. I always look forward to your visits and hope that you will come back to see us real soon!

Peace and Joy

Miz Helen

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