Rotisserie Chicken and Rice Casserole

Ingredients

• 3 cups diced rotisserie chicken or any other cooked chicken
• 10.5 oz cream of chicken soup can use low-sodium or Healthy Request; other cream soups can be used
• 3 cups cooked rice
• 1/2 cup sliced almonds or slivered almonds
• 1/2 cup mayonnaise or Greek yogurt
• 3/4 cup diced celery
• 1/2 cup crushed corn flakes see post for more topping ideas
• 2 tbsp butter melted
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. 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.
3. Mix up the ingredients right in the baking dish.
4. 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.
5. Sprinkle the cornflakes over the top of the casserole.
6. Drizzle melted butter over the top.
7. Bake for 30 to 40 minutes or until casserole is heated through.