This casserole is super yummy all by itself, but we usually have it with pasta or mashed potatoes. The soup makes a nice gravy when it’s all cooked up. If it gets too thick, I just add a little milk to it. That also helps in spreading it out to go all the way around the table. Steam up a vegetable or toss together a garden salad, and dinner is on the table. Don’t forget a nice bread roll to fill everyone up!
Check out what they are saying about this recipe over at Group Recipes:
“This sounds delicious. I know my husband will love it.”
When I told my kids there was cereal in here, they started shoveling it in!
Ingredients
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can Campbell’s condensed cream of chicken soup
1 cup Kellogg’s cornflakes cereal crumbs
1 cup Duke’s mayonnaise
Instructions
Preheat oven to 350°F.
In a large pot, boil the chicken until tender.
Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces
with the water chestnuts, onion, soup, most
of the crushed corn flakes and mayonnaise.
Mix well.
Pour mixture into a 9×13 inch baking dish.
Sprinkle the rest of the crushed corn flakes
on top of the mixture.
Bake in the preheated oven for 1 hour.
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Quick Tip: With or without the water chestnuts… it’s still going to be great!
Thanks again to Group Recipes for this simple and tasty recipe.
