My mom used to make this alot growing up.   She called it “Favorite Casserole” because my dad and sisters really liked it.  I would never eat it because I thought it was a tuna casserole.  I don’t do tuna! 

When my husband and I first started dating, I asked my mom for some recipes that I could make for him.  This was one that she gave me.  My husband now says that I hooked him with this dish.  After making this, he knew I could cook!  It is now one of our favorites.  I can’t believe I missed out all these years just because I never asked Mom if it was chicken or tuna!

Favorite Casserole

1 can cream soup (I use cream of mushroom)
3/4 cup mayo
2 cups cooked chicken, shredded
1 cup cold cooked rice
8 oz fresh sliced mushrooms
3 hardboiled eggs, sliced / diced
2 cans sliced water chestnuts
About 1-2 cups corn flake crumbs
4-6 Tbs butter

Combine all ingredients except butter and corn flake crumbs. Pour in 2 quart casserole dish. Mix cornflake crumbs and melted butter, sprinkle over the top. Bake at 350 for 30 minutes.  You can also add diced celery an/or onions to this. My family doesn’t like them, so I leave them out.

Serves 6-8.

Freezing instructions:  This freezes very well.  Just thaw completely and bake as directed.