Creamy Chicken Casserole - Kraft Recipes Top
Comida Kraft
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Creamy Chicken Casserole

Prep Time
Total Time

6 servings, 1 cup each

Your family's favorite chicken-and-rice dish just got a whole lot easier. The creamy sauce and crunchy topping make for a great weeknight casserole.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine all ingredients except corn flakes and butter.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with combined remaining ingredients.
  • Bake 35 to 40 min. or until heated through.

Special Equipment Needed

Healthy Living

Save 50 calories and 7g of fat per serving by preparing with reduced-fat reduced-sodium cream of mushroom soup and KRAFT Light Mayo Reduced Fat Mayonnaise.

Serving Suggestion

Serve with a hot steamed vegetable, such as broccoli.


Prepare using chopped cooked turkey.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 350
Total fat 20g
Saturated fat 5g
Cholesterol 145mg
Sodium 530mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 1g
Protein 19g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this last night, and it turned out great. I made this last night, and it turned out great. It has a interesting taste.....which is veryyy I split the mayo w/ sour cream, used cream of chicken soup instead of mushroom, ( I just don't care for mushroom that's all), and added broccoli cutlets, and sharp cheddar cheese throughout, along with a layer of cheese before the cornflakes. It was absolutely delicious. It's probably not too healthy if eaten all the time, but certainly great once in a while. Will definitely make it again.
Date published: 2005-05-16
Rated 4 out of 5 by from I read the reviews and made a few changes. I read the reviews and made a few changes. First seasoning the chicken with garlic powder and basil and then mixing all the ingredients and 1/2 adding colby/montery jack cheese and 1/4 tsp thyme. Then I added another half cup before the corn flakes which I used 2 cups of. I took it in to my husbands work and the guys went crazy over it and loved and one even asked me what was in it. I would make it again and take into the guys!
Date published: 2007-07-16
Rated 5 out of 5 by from ADD CHEESE! ADD CHEESE!!! I left out the eggs, and onion (just b/c I usually don't have them on hand, but I am sure those would taste fine.) I used cream of chicken instead of mushroom. Also I added about 2 cups od shredded cheese. Most within all the other ingredients, then the rest on top. YUMMMMMYYYY!!! The cheese I did the second time I made it, and it was 100x better with cheese~
Date published: 2005-03-26
Rated 5 out of 5 by from Took the advice on here and added 2 Tbsp. Took the advice on here and added 2 Tbsp. of sour cream to the mixture. I also cooked the chicken in 2 Tbsp.of olive oil with red onion, minced garlic and 1 Tbsp.of fresh chives. It really added a good flavor to what would have normally been a bland flavored chicken. I also added more corn flakes for more of a crunch. My family of 5 LOVED it, even my picky as heck 4 and 3 year olds! Will definitely keep this on the list!
Date published: 2007-11-29
Rated 5 out of 5 by from I made this for a post-baby gift for a friend. I made this for a post-baby gift for a friend. I added cream of celery soup because it seemed very dry with just the mushroom. I also used more cornflakes that what it called for. For a shortcut, I used pre-cooked and sliced chicken breast (from a bag!) The family love it, and the little bit I reserved for a taste-test went really quickly! I was surprised, because the kiddos aren't really rice-lovers. All in all a fabulous meal!!!!!
Date published: 2006-10-08
Rated 3 out of 5 by from Not a bad dish. Not a bad dish. I added a cup or so of crushed cornflakes to the actual rice/chicken mix along with the cup on top. I also substituted 1/2C of sour cream for 1/2C mayo to cut down on the fat. Next time I would try using no mayo and 1/2C sour cream. Also, I found it fairly salty, so I would add more rice next time and use low-sodium cream of mushroom soup. Otherwise, tastes fairly good!
Date published: 2003-11-05
Rated 4 out of 5 by from This recipe was not only easy to prepare but was a hit. This recipe was not only easy to prepare but was a hit. My husband comes from a family of 'hot dishes' and 'jello casseroles'. He is a very basic eater and is limited in his willingness to try new things. My daughter is 4 and I don't think I need to say anymore. As for me, well, I try anything, and tend to enjoy foods with a 'flair'. Usually I prepare 3 different meals or when I make foods I like, I take them to work to share with my peers. This recipe caught my eye and worked. It was easy, it satisfied my husbands tastes, my daughters age limiting interests, and the 'flair' I enjoy. Although the initial thought of eggs and cereal made me pass this by, I did make it and I am happy to say, it was great. Thanks and I love this site.
Date published: 2002-03-28
Rated 5 out of 5 by from Reinvented leftovers I made it for family back east. We had leftover chicken and rice from the night before so I made this recipe. I did omit the egg and onion and instead add chopped celery. I also add a layer of cheese before adding the corn flake crust. They loved it and they are picky eaters. It was a great way to get rid of leftover chicken and rice.
Date published: 2016-08-20
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