Rotisserie Chicken Casserole

This recipe is definitely a favorite in our house right now! We have made it a handful of times in the past few weeks due to its simplicity and yummy flavor. We always like to use leftovers in a unique way so we don’t get bored with our meals. This recipe is perfect for transforming leftover rotisserie chicken into a brand new succulent dish. I hope you enjoy it as much as we do!

Casserole

This recipe was modified from similar versions like THIS one.

Ingredients

3 cups of cooked shredded chicken (this is where we use leftover rotisserie chicken)

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}

1/2 cup mayonnaise

Crushed corn flakes (enough to cover the top)

Directions

Start cooking rice while you prepare other ingredients. We usually cook the rice while we pull the leftover rotisserie chicken off the bone.

Preheat oven to 350 degrees. Combine all ingredients into a greased 9×9 baking dish. You can use whatever size works best for you but we like it to be deep.

Stir ingredients together in casserole dish.

Crush cornflakes in a plastic bag and pour over the top. ***We ran out of corn flakes so the pictures included in this post are without them***

Bake about 30 minutes or until the casserole is heated all the way through.

Casserolecloseup

I like to pair this casserole with sweet potatoes (or green beans if you are watching your carbs). It would also be great with roasted broccoli or asparagus. 

Enjoy!