Chicken And Rice Casserole With Cornflakes
A comforting chicken and rice casserole topped with crunchy cornflakes, creamy sauce, and tender chicken, perfect for family dinners and casual gatherings.
Ingredients
Instructions
- Stew the chicken in about 4 cups of water until cooked.
- Remove the chicken from the bone and cut into pieces.
- Cook the rice in the chicken broth until tender and juicy.
- Mix the cream of chicken soup, minced onion, ReaLemon juice, mayonnaise, and melted butter to make the sauce.
- Combine the cooked rice and chicken with the sauce.
- Pour the mixture into a casserole dish.
- Top with crushed cornflakes.
- Bake at 350°F (175°C) until golden and bubbly, about 30 minutes.
Tips & Substitutions
For added flavor, consider seasoning the chicken with herbs such as thyme or rosemary while stewing. If you don't have mayonnaise, Greek yogurt or sour cream can be used as a substitute for a tangy twist. You can also add vegetables like peas or carrots to the mixture for extra nutrition, inspired by similar dishes like Creamy Chicken And Vegetable Casserole.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. You might also serve it alongside crusty bread to soak up the delicious sauce. For a comforting twist, try serving it with a side of Creamed Onions And Peas, enhancing the overall flavors of the meal.
Storage & Reheating
Leftover chicken and rice casserole can be stored 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 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Casserole With Cornflakes contains roughly 592 calories, with 12g protein, 78g carbohydrates, and 26g fat. It is an excellent source of protein (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1086mg per serving (47% 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 brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time. You may need to increase the amount of liquid in the recipe and adjust the cooking time to ensure the rice is tender.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole, assemble it, and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup, you can substitute it with homemade white sauce or another cream soup, like cream of mushroom. This will still provide a creamy texture and flavor to the casserole.
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).