Rotisserie Chicken and Rice Casserole

One of my all-time favorite comfort meals is Chicken and Rice Casserole. I have been making this easy dinner since I was about 10 years old.  My husband thought he didn’t like casseroles… BUT he eats this one up and LOVES it. He always wants the leftovers for lunch the next day 🙂
The boys clean their plates every single time and the great thing is – it’s SOO easy!  I have modified this recipe over the years cutting down on the mayo and using a rotisserie chicken to save time.
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!

Rotisserie Chicken and Rice Casserole

INGREDIENTS:

  • 3 cups diced rotisserie chicken or any other cooked chicken
  • 10.5 oz cream of chicken soup can use low-sodium or Healthy Request; other cream soups can be used
  • 3/4 cup diced celery
  • 1/2 cup crushed corn flakes see post for more topping ideas
  • 2 tbsp butter melted
  • 3 cups cooked rice
  • 1/2 cup sliced almonds or slivered almonds
  • 1/2 cup mayonnaise or Greek yogurt
  • salt and pepper to taste
Rotisserie Chicken and Rice Casserole


INSTRUCTIONS:

  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.

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