INGREDIENTS:
2 (10.5 ounce) cans cream of chicken soup
3 C chopped cooked chicken, or more to taste
1 C finely chopped celery
1 C cornflakes cereal
1 (8 ounce) can sliced water chestnuts, drained
1/2 C mayonnaise
1/2 C finely chopped onion
1 C cornflakes cereal
2 Tbsp butter, melted, or as needed
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9×13-inch casserole dish. Mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole. Bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.
