Rotisserie Chicken and Rice Casserole
Rotisserie Chicken and Rice Casserole is an incredibly easy and delicious dinner that is perfect for busy weeknights! This easy casserole is made with rotisserie chicken, rice and almonds, celery and more! A family favorite that I've been making for decades!
Ingredients
- 3 cupsdiced rotisserie chicken (or any other cooked chicken)
- 10 ½ ozcream of chicken soup (can use low-sodium or healthy request; other cream soups can be used)
- 3 cupscooked rice
- ½ cupsliced almonds (or slivered almonds)
- ½ cupmayonnaise (or greek yogurt)
- ¾ cupdiced celery
- ½ cupcrushed corn flakes (see post for more topping ideas)
- 2 tbspbutter (melted)
- salt and pepper to taste
Directions
- 1
Preheat oven to 350 degrees.
- 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.
- 3
Mix up the ingredients right in the baking dish.
- 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.
- 5
Sprinkle the cornflakes over the top of the casserole.
- 6
Drizzle melted butter over the top.
- 7
Bake for 30 to 40 minutes or until casserole is heated through.