Rotisserie Chicken Casserole

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 3 cups of diced rotisserie chicken {or any other cooked chicken}
  • 1 can cream of chicken soup {can use low-sodium or Healthy Request}
  • 1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
  • 1/2 cup sliced almonds
  • 1/2 cup mayonnaise
  • 3/4 c diced celery
  • 1/2-3/4 crushed corn flakes
  • 2 Tbls butter, melted

Directions

  1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
  2. Mix up the ingredients right in the baking dish.
  3. 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.
  4. Sprinkle the cornflakes over the top of the casserole.
  5. Drizzle melted butter over the top.
  6. Bake for 30- 40 minutes or until casserole is heated through.

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