Recipe Background
What to do with all this leftover chicken? Why not turn it into a great casserole? Sounds delicious! Rotisserie Chicken Bake is juicy chicken in a bubbly, tangy, creamy sauce with bites of tender celery and crunchy almonds and the best kind of topping — crispy, buttery cornflakes baked until beautifully golden. Rotisserie Chicken Bake is simple to make and a joy to eat! It doesn't get much better than that!
What to do with all this leftover chicken? Why not turn it into a great casserole? Sounds delicious! Rotisserie Chicken Bake is juicy chicken in a bubbly, tangy, creamy sauce with bites of tender celery and crunchy almonds and the best kind of topping — crispy, buttery cornflakes baked until beautifully golden. Rotisserie Chicken Bake is simple to make and a joy to eat! It doesn't get much better than that!
Ingredients
- 3 cups rotisserie chicken diced
- 1 (10.5-ounce) can cream of chicken soup
- 3 cups rice cooked
- 1/2 cup almonds sliced
- 1/2 cup Greek yogurt
- 3/4 cup celery diced
- salt to taste
- black pepper to taste
- 1/2 cup cornflakes crushed
- 2 tablespoons butter melted
- parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In the baking dish, add the chicken, the cream of chicken soup, the rice, the almonds, the yogurt, the celery, the salt, and the black pepper, and mix until well-combined.
- Sprinkle the cornflakes evenly on the top of the chicken mixture.
- Drizzle the butter evenly over the top of the cornflakes.
- Bake until heated through, about 30-40 minutes.
- Let the bake cool slightly.
- Serve garnished with the parsley.
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