Bea L. Recipe

Leftover Fried Chicken Casserole

By Bea L. BeachChic

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Bea's Story

I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do.

After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good that I wanted to share it with you all.


1 1/2 c
left over chicken
1/2 c
mayonnaise ( i use duke)
10 1/2 oz
can cream of mushroom soup
1/4 c
water chestnuts, diced
1/2 c
saltine crackers, crushed

Directions Step-By-Step

Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you own creation. It was so good and I'm sure hers is, too!

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American

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Apr 16, 2013 - Bea L. shared a photo of this recipe. View photo
Bea L. BeachChic
Jan 30, 2013
WooHoo!!! I'm thrilled that you and the family liked it. Thank you sooooo much for the photo. Good job, girl. Thank you. HUGS!:)
Judy Wisniewski danalex2
Jan 30, 2013
My family loved it
Judy Wisniewski danalex2
Jan 30, 2013
I tried this recipe and say it's Family Tested & Approved!
Judy Wisniewski danalex2
Jan 30, 2013
I added a photo, I tweaked it a little, used carrots, crumbled ritz mixed with parm sprinkled it on top and with parsley.