Rotisserie Chicken Casserole

Photo by Helen (#1) C.

Rotisserie Chicken Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups diced rotisserie chicken, or any other cooked chicken

  • 1

    can cream of chicken soup

  • 1

    cup uncooked rice, cooked, about 2½ to 3 cups cooked rice

  • ½

    cup sliced almonds

  • ½

    cup mayonnaise

  • ¾

    cup diced celery

  • ½ to ¾

    crushed corn flakes

  • 2

    tablespoons butter, melted


Directions Preheat oven to 350°F. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes for 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. 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 to 40 minutes or until casserole is heated through.


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