Sometimes, when I know that I am going to be short on time in the afternoon, I will mix all this together and put it in the fridge before I go to work. That way, when I come home, I can pull it out and let it warm a bit on the counter, and then just pop it in the over. There is no work to do, so I can help the kids with their homework, do laundry, or take care of whatever else needs to be done around the house. It’s a huge time saver. Just wait to add the corn flakes until you put it in so they don’t get soggy.
Check out what they are saying about this recipe over at Mom On Timeout:
“My family asks for this casserole at least once a week. I’m not even exaggerating here. It’s just so easy and leftovers are amazing the next day! Do give it a try!
We never have any leftovers, but I’m sure they are incredible!
Ingredients
3 cups of diced rotisserie chicken {or any other cooked chicken}
1 can Campbell’s cream of chicken soup {can use low-sodium or Healthy Request}
2½ cups Uncle Ben’s cooked rice
½ cup sliced almonds
½ cup Hellmann’s mayonnaise
¾ cup diced celery
½ cup crushed corn flakes
2 tbsp butter, melted
Instructions
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.
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.
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!
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Quick Tip: Crunch your cornflakes in a Ziploc bag and then cover them with butter after putting them on the casserole.
Thanks again to Mom On Timeout for this comforting recipe.
