Cheesy Chicken Broccoli and Rice Casserole

• Gluten free

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 2 cups Broccoli florets

• Breakfast Foods

  • 1/2 cup Corn flakes

• Canned Goods

  • 1 can Cream of chicken soup

• Condiments

  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 2 cups Rice, cooked

• Dairy

  • 2 tbsp Challenge butter
  • 1 1/2 cups Cheese

Found on momontimeout.com

Description

Ingredients

• 2 cups of diced rotisserie chicken {or any other cooked chicken}
• 2 cups broccoli florets, broken down into bite-sized pieces
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½-3/4 cup crushed corn flakes
• 2 tbsp Challenge butter, melted

Directions

• 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 all the ingredients except corn flakes and butter right in the baking dish.
• Sprinkle the crushed corn flakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30-35 minutes or until casserole is heated through.