Chestnut Chicken Casserole
A hearty casserole combining tender chicken, crunchy water chestnuts, toasted almonds, and a creamy, savory sauce. Topped with crispy cornflakes, this dish offers a delightful mix of textures and flavors, making it perfect for family dinners or potlucks that enjoy comforting, flavorful food.
Ingredients
- 2 cups cooked chicken, cut in chunks ⓘ
- 1 cup cooked celery ⓘ
- 1 cup cooked rice ⓘ
- 1 can cream of chicken soup ⓘ
- 2 eggs, beaten ⓘ
- 1 small onion, chopped ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/4 cup sour cream ⓘ
- 1/4 cup bell pepper, chopped ⓘ
- 1/4 cup pimento, chopped ⓘ
- 1 small can sliced water chestnuts ⓘ
- 1/2 cup sliced almonds ⓘ
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 3-quart casserole dish with 3 cups of cooked broccoli.
- Mix the remaining ingredients: cooked chicken, cooked celery, cooked rice, cream of chicken soup, beaten eggs, chopped onion, mayonnaise, sour cream, bell pepper, pimento, sliced water chestnuts, and sliced almonds.
- Spread the mixture evenly over the broccoli in the casserole dish.
- Top with 1 cup of crushed cornflakes.
- Drizzle with 1/2 cup of melted butter.
- Bake in the preheated oven for 50 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding an extra half can of cream of chicken soup or a splash of chicken broth. If you don't have sliced water chestnuts, chopped mushrooms can be a suitable substitute. Feel free to adjust the veggies based on your preference; diced carrots or peas can also enhance this dish. For a crunchy topping, try crushed tortilla chips instead of cornflakes.
Serving Suggestions
Serve this casserole with a side of fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Broccoli And Chicken for a flavorful twist. For a heartier option, consider serving it with crusty bread to soak up the creamy sauce. Leftovers make a great lunch option, too!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 25 minutes until heated through, or microwave in short intervals until warm. If the casserole seems dry, add a splash of chicken broth before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chestnut Chicken Casserole contains roughly 612 calories, with 14g protein, 87g carbohydrates, and 25g fat. It is an excellent source of vitamin C (78% of the Daily Value), protein (28% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1177mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Using raw chicken is not recommended for this recipe as it requires cooking time that would not allow the other ingredients to cook properly. It’s best to use pre-cooked chicken to ensure even cooking and food safety.
Is there a vegetarian option for this casserole?
Yes, you can make a vegetarian version by replacing the chicken with cooked quinoa or additional vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken soup, and keep the rest of the ingredients the same for a delicious, meat-free casserole.
Can this casserole be frozen?
Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish and cover it tightly. It can be frozen for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. For best results, it's recommended to consume it within a month.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).