This recipe feels vintage to me, which I suppose makes sense because it was my Great Grandma’s. I mean, do people still make casseroles? Something about them just feels very ’60s housewife, but I enjoy this recipe nonetheless. Particularly as it gets cold out, this is a good, filling winter meal – and it’s super simple to make.
For the casserole:
- 2 cups chicken, cooked and diced
- 1 cup chopped celery
- 2 T. chopped onions
- 1 can cream of chicken or cream of mushroom soup
- 1 ½ cups cooked rice
- ¾ cup Miracle Whip
For the topping:
- 1 cup corn flakes
- 2 T. butter
Mix together all ingredients. Turn into greased casserole dish. Sprinkle with topping (I cut the butter into tiny chunks and just scatter it over top over the corn flakes). Bake at 350º for 35 minutes.