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
- 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.
- Mix up the ingredients right in the baking dish.
- 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.
- Sprinkle the cornflakes over the top of the casserole.
- Drizzle melted butter over the top.
- Bake for 30- 40 minutes or until casserole is heated through.