Chicken Dump Casserole Is A Miracle Some Folks Have Not Yet Experienced

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.