Baked Chicken Salad


When I was growing up, my great aunt always made this recipe. It is always a hit and now I make it for my family. It has always been a staple for our family and it’s the perfect make ahead dish for potlucks or large family gatherings. I hope you enjoy this!

Baked Chicken Salad
Prep time
Cook time
Total time
A fabulous dish to make ahead for a large family or lots of mouths to feed. 🙂 Enjoy!
Serves: 12
  • 8 cups cooked chicken, diced
  • 5 cups cooked rice
  • 1 can cream of mushroom soup (2 cans if you like it extra creamy)
  • 1 cup mayo (2 cups if you like it extra creamy)
  • 1 cup chicken broth
  • ½ onion, finely diced
  • 1 cup corn flakes
  • 1 cup shredded cheese, cheddar or American
  • Salt/Pepper to taste
  1. Mix chicken, rice, soup, mayo, salt/pepper and chicken broth all together in a large bowl.
  2. Taste and adjust salt/pepper if necessary.
  3. If you like your food more moist, you can add another can of cream of mushroom soup and 1 cup of mayo.
  4. Place mixture in a large greased 9x13 or larger baking dish.
  5. Top with crushed corn flakes
  6. Sprinkle cheese over the cornflakes
  7. Bake at 350F for 30-40 minutes or until the cheese is golden brown.
  8. Enjoy!


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