Rotisserie Chicken And Rice Casserole

Name: Rotisserie Chicken And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Ingredients: 3 cups diced rotisserie chicken (or any other cooked chicken); 10.5 oz cream of chicken soup (can use low-sodium or Healthy Request; other cream soups can be used); 3 cups cooked rice; 1/2 cup sliced almonds (or slivered almonds); 1/2 cup mayonnaise (or Greek yogurt); 3/4 cup diced celery; 1/2 cup crushed corn flakes (see post for more topping ideas); 2 tbsp butter (melted); salt and pepper to taste

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

Author : Trish - Mom On Timeout

Ingredients

Remove All · Remove Spices · Remove Staples

3 cups diced rotisserie chicken (or any other cooked chicken)10.5 oz cream of chicken soup (can use low-sodium or Healthy Request; other cream soups can be used)3 cups cooked rice1/2 cup sliced almonds (or slivered almonds)1/2 cup mayonnaise (or Greek yogurt)3/4 cup diced celery1/2 cup crushed corn flakes (see post for more topping ideas)2 tbsp butter (melted)salt and pepper to taste

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Instructions

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Step 1

Preheat oven to 350 degrees.

Step 2

Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.

Step 3

Mix up the ingredients right in the baking dish.

Step 4

Pour cornflakes into a bag and crush away. They don't have to be crushed to dust or anything - just break them down into smaller pieces.

Step 5

Sprinkle the cornflakes over the top of the casserole.

Step 6

Drizzle melted butter over the top.

Step 7

Bake for 30 to 40 minutes or until casserole is heated through.