The best thing about this casserole, other than it tastes insanely good, is how easy it is to make.
Check out what my pals over at Mom On Time Out had to say about this recipe:
One of my all-time favorite comfort meals is Chicken Casserole. I have been making this casserole since I was about 10 years old. My husband can’t stand 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.
After I made this casserole the other night my middle son asked me if I could make it again very soon. Now, dump and bake chicken casserole is my all-time favorite meal to make 🙂
Ingredients
3 cups shredded rotisserie chicken
1 can Campbell’s cream of chicken soup {can use low-sodium or Healthy Request}
2½ cups cooked rice
½ cup sliced almonds
½ cup Kraft mayonnaise
¾ cup diced celery
½ cup crushed Kellogg’s corn flakes
2 tbsp Kerrygold 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.
Coupons
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!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This meal pairs well with your favorite rolls or biscuits.
Thank you to Recipe Lion for this great recipe.
