Real Recipes From Real Home Cooks ®

leftover fried chicken casserole

★★★★★ 3
a recipe by
Bea L.
Emerald Isle, NC

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.

★★★★★ 3
serves 4
cook time 25 Min
method Bake

Ingredients For leftover fried chicken casserole

  • 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

How To Make leftover fried chicken casserole

  • 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 own creation. It was so good and I'm sure hers is, too!