Grandma's Chicken and Rice Casserole

A grandmother's creamy chicken and rice casserole, topped with cornflake crumbs and slivered almonds, is an easy, comforting weeknight meal that makes great leftovers, too.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 380 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 teaspoon butter
• 1 cup diced celery
• 1 cup cooked rice
• 1 teaspoon minced onion
• ½ cup slivered almonds
• 1 (10.5 ounce) can condensed cream of chicken soup
• 2 cups diced cooked chicken
• 4 large hard-cooked eggs, chopped
• ¾ cup creamy salad dressing (such as Miracle Whip®)
• ½ cup cornflake crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter.

Step 2

Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs.

Step 3

Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.