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
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
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.
Ready To Serve
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