Side Pannel
Rotisserie Chicken Casserole
Rotisserie Chicken Casserole
- Recipe Submitted by maryjosh on 09/26/2016
Ingredients List
- 3 cups of diced rotisserie chicken {or any other cooked chicken}
- 1 can cream of chicken soup {can use low-sodium or Healthy Request}
- 2½ cups cooked rice
- ½ cup sliced almonds
- ½ cup mayonnaise
- ¾ cup diced celery
- ½ cup crushed corn flakes
- 2 tbsp butter, melted
Directions
Preheat oven to 350 degrees. 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.
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.
This casserole is excellent for lunch the following day should you have any leftovers. Yum! A really easy and delicious meal that can be pulled together quickly!
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.
This casserole is excellent for lunch the following day should you have any leftovers. Yum! A really easy and delicious meal that can be pulled together quickly!
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