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Test Kitchen Approved

Rotisserie Chicken Bake

Time: 55 minutes

Yield: 8 servings

About

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!

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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

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -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.

Step 4 -Sprinkle the cornflakes evenly on the top of the chicken mixture.

Step 5 -Drizzle the butter evenly over the top of the cornflakes.

Step 6 -Bake until heated through, about 30-40 minutes.

Step 7 -Let the bake cool slightly.

Step 8 -Serve garnished with the parsley.

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