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.
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