It only took me about 15 minutes to get this casserole in the oven and then it was back to disinfecting and wiping noses for this mama 🙂
Ingredients
3 cups of diced rotisserie chicken {or any other cooked chicken}
1 can Campbell’s cream of chicken soup
2½ cups cooked rice
½ cup sliced almonds
½ cup mayonnaise
2 cups broccoli florets
8 oz. sliced white mushrooms
½ cup crushed Kellogg 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.
Bake for 30- 40 minutes or until casserole is heated through.
