Leftover Fried Chicken Casserole

Bea L. Recipe

By Bea L. BeachChic

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.


Recipe Rating:
 3 Ratings
Serves:
4
Cook Time:
Cooking Method:
Bake

Ingredients

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

1
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.
2
Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
3
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 go...my own creation. It was so good and I'm sure hers is, too!