It was a rotisserie chicken casserole with tons of rice and cream dressing, I couldn’t stop eating it. I don’t know if it was because I was starving from being gone all day or if it really was that good. Well, I didn’t know until I went home and made it for myself there again. Yup, just as good as what it was the first time. My whole house was so thrilled about the trip, but I think they were most happy about the fact that I brought this casserole recipe back home with me. They ask for it all the time now!
Check out what they are saying about this recipe over at Mom On Time Out:
” 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 :)”
I think this woman’s husband is my husband’s brother… they sound identical!
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: Use up all of your leftovers and make this ahead of time!
Thanks again to Mom On Time Out for this tasty and simple recipe.
