Rotisserie Chicken Casserole

• Gluten free

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 3/4 cup Celery

• Breakfast Foods

  • 1/2 cup Corn flakes

• Canned Goods

  • 1 can Cream of chicken soup

• Condiments

  • 1/2 cup Mayonnaise

• Pasta & Grains

  • 2 1/2 cups Rice, cooked

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 2 tbsp Butter

Found on momontimeout.com

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}
• 2½ cups cooked rice
• ½ cup sliced almonds
• ½ cup mayonnaise
• ¾ cup diced celery
• ½ cup crushed corn flakes
• 2 tbsp 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 the ingredients right in the baking dish.
• Pour cornflakes into a bag and crush away. They dont have to be crushed to dust or anything - just break them down into smaller pieces.
• Sprinkle the cornflakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30- 40 minutes or until casserole is heated through.
• This casserole is excellent for lunch the following day should you have any leftovers. Yum! A really easy and delicious meal that can be pulled together quickly!