Aunt Jamie’s Secret Chicken Casserole Recipe Is Out!

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!



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




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.






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.