How to cook my mom's chicken casserole (easy & fast!)

This recipe can be prepared the night before then all you need to do is pop it in the oven the next day!

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INGREDIENTS

Combine: 2 cups cooked chicken, 1 cup finely chopped celery, 1 cup cooked rice, 1 can cream of celery, 1 T chopped onion, 1 cup sour cream, 1 cup sliced water chestnuts, and 1/2 cup slivered almonds.

Combine: 2 cups cooked chicken, 1 cup finely chopped celery, 1 cup cooked rice, 1 can cream of celery, 1 T chopped onion, 1 cup sour cream, 1 cup sliced water chestnuts, and 1/2 cup slivered almonds.

Put chicken mixture in greased 2 qt, casserole dish.

Put chicken mixture in greased 2 qt, casserole dish.

Crush 1 cup corn flakes and spread on top. Then mix 1/2 cup chicken broth and 1/4 stick melted butter and pour on top of corn flakes. Bake 350 for 45 minutes. That's it!

Crush 1 cup corn flakes and spread on top. Then mix 1/2 cup chicken broth and 1/4 stick melted butter and pour on top of corn flakes. Bake 350 for 45 minutes. That's it!

One more way I save time is to use a rotisserie chicken. You also can mix everything but the butter, chicken broth, and corn flakes the night before to save even more time.

This recipe also doubles easily to make for a big family or take to someone else.

Enjoy!

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