This is a very simple chicken casserole that even picky eaters will enjoy. The only problem I had with this chicken casserole was that there were only enough leftovers for one person.
We were all fighting over the leftovers.
I think if I make it again, I may double the recipe and use a 9 by 12 pan.
Start by cooking a chicken and picking the chicken from the bone. Set aside 2 cups of this chicken that has been chopped for your chicken casserole. Use the rest of your chicken and broth for other dishes.
Mix the 2 cups chopped chicken with
1 cup cooked rice,
1 can cream of chicken soup, and
3/4 cup mayonaise.
I also stirred in 1 teaspoon onion powder.
(If your eaters are not picky like mine, you could add some chopped and saute'd onion and celery.)
Spread this mixture in your favorite casserole dish.
Crumble 1 cup cornflakes or bread crumbs in a bowl.
I actually used "chick n biscuit" crackers.
Mix crumbs with 2 tablespoons margarine.
(Add 1/2 cup chopped almonds if that is something you like.)
Spread this crumb mixture over the top of the chicken casserole.
Bake at 350 degrees until bubbly.