This is the Chicken Casserole to end all chicken casserole recipes! Creamy and delicious but also so easy to make- this is the perfect way to feed a crowd!
Preheat the oven to 350 degrees and grease two 4 quart baking pans (or 9" x 13" and 8" x 8" pans) with cooking spray.
Boil chicken in 4-5 cup of water for 1 hour and then cool slightly. Bone chicken, shred and set aside reserving broth for later.
While chicken boils, cook instant rice as per package directions.
In a large bowl, combine chicken, rice, mayonnaise, cream of chicken soup, sour cream, garlic powder, slivered almonds, celery and hardboiled eggs. Stir well.
Taste this mixture and add salt and pepper if needed (or add a little more of other ingredients if you feel they're needed).
Stir in 3 cups of broth and add 1 more if necessary (you want it to be soupy since the rice absorbs so much liquid during baking).
Pour mixture into baking pans and cover with foil.
Bake covered for 30 minutes.
Remove the pan from the oven and uncover. Look at the casserole and if it looks like it's too dried out, ladle a little more of the chicken cooking broth over the casserole to moisten a bit before topping with corn flakes.
Bake uncovered for an additional 30 minutes or until heated through and bubbly. Serve immediately.
I recently found out that my aunt actually bakes the chicken with the water for an hour for even better flavor (this was obviously after I made the video). So you can do that for an even more hands-off approach to cooking the chicken and for even better flavor. I'd go with a 350 degree oven.