Ingredients

• 3 cups of diced rotisserie chicken {or any other cooked chicken}
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 1 cup uncooked rice, cooked {about 2 1/2 - 3 cups cooked rice}
• 1/2 cup sliced almonds
• 1/2 cup mayonnaise
• 3/4 c diced celery
• 1/2-3/4 crushed corn flakes
• 2 Tbls butter, melted

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
2. Mix up the ingredients right in the baking dish.
3. 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.
4. Sprinkle the cornflakes over the top of the casserole.
5. Drizzle melted butter over the top.
6. Bake for 30- 40 minutes or until casserole is heated through.
7. 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!