Rotisserie chicken casserole

By jab120638

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

Details

Servings 1
Adapted from momontimeout.com

Preparation

Step 1

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.  When I’m trying to save time, I don’t mess around :)

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.

Bake for 30- 40 minutes or until casserole is heated through.

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.

Bake for 30- 40 minutes or until casserole is heated through.

Jessica@AKitchenAddiction

my “good” paring knife is mia, I would choose one to replaced it. thanks for offering a giveaway

The Santoku knives look great. Nothing beats a great, sharp knife in the kitchen!!

In addition to the Chef’s knife, I’d like to try the Chicago Cutlery DesignPro Santoku Knives, 5-Inch.

the chicken casserole really brings back memories and mouth watering drools. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

Nancy at maddalee™

Your Rotisserie Chicken Casserole looks so good! What a great share! I just pinned the recipe and hope to make it soon! Yum yum yum!

I’ve been making this casserole for about 18 years and it is my favorite comfort food. I sometimes add onion…sometimes not. It’s excellent for breakfast!

I have this in the oven right now. I added red onion and mixed italian bread crumbs with cheddar cheese instead of corn flakes.

This sounds delicious! My hubby is allergic to Almonds/tree nuts, is there something else I could add or would it be okay to omit the nuts altogether?

Hi Shari! I haven’t frozen this casserole but you absolutely should be able to. I would assemble all of the ingredients without the topping and freeze. Then when you’re ready to bake, thaw first and then add the topping before throwing it in the oven. Let me know how it goes if you give it a try!

I have been doing your chicken casserole for years, but I do sour cream instead of mayo and 1/4 cup of chicken broth mixed with cream of chicken soup ,then i put ritz crackers over top with a little melted butter . I haven’t tried the corn flakes yet but i will . would love to try any of the knives .

Hi Alice! I think the consistency would be different but it sounds like it would be super yummy! The only thing that you’re going to run into trouble with is that the potatoes (I’m assuming…) are raw and everything else in the casserole is cooked. The time in the oven just kind of brings everything together and heats up the ingredients. Maybe pre-cook the potatoes? Honestly, now I want to try this myself! Good luck!

I would love to have the small paring knife to replace the Chicago knife with a wooden handle that I have had for 30 years. I have been trying to find a store that sells the.