Rotisserie Chicken Casserole

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

  1. 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.
  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.
  7. 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!

Original Recipes visit: Rotisserie Chicken Casserole @

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