Rotisserie Chicken & Rice Casserole
A quick and easy dinner, this chicken & rice dish features chopped rotisserie chicken, crisp celery, crunchy slivered almonds all baked under a crisp, buttered cornflake topping.
Servings: 6
Ingredients
For The Casserole
- 3 cups chopped rotisserie chicken
- 1 can cream of chicken soup
- 2½ cups cooked white rice
- ½ cup slivered almonds almonds
- ½ cup mayonnaise
- ¾ cup thinly sliced celery
- 1/2 cup shredded cheddar cheese , optional
For The Cornflake Topping
- ½ cup crushed corn flakes
- 2 tbsp butter melted
Instructions
- Add all of the ingredients for the casserole to a greased 9x13 baking dish. Stir together to evenly combine.
- Add the cornflakes to a mixing bowl, drizzle the melted butter over them, and toss to combine. Spread the buttered flakes evenly out over the top of the casserole.
- Bake at 350 degrees for 30- 40 minutes, or until the topping is crispy and the dish is heated through.
- Serve hot, and enjoy!
Notes
recipe adapted from Mom On Timeout