Rotisserie Chicken and Rice Casserole

Name: Rotisserie Chicken and Rice Casserole
Total time: 45 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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Total: 45

Servings: 8

Ingredients

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3 cups diced rotisserie chicken or any other cooked chicken10.5 oz cream of chicken soup can use low-sodium or Healthy Request; other cream soups can be used3 cups cooked rice1/2 cup sliced almonds or slivered almonds1/2 cup mayonnaise or Greek yogurt3/4 cup diced celery1/2 cup crushed corn flakes see post for more topping ideas2 tbsp butter meltedsalt 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.