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
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 to 40 minutes.
Step 7 - Let the bake cool slightly.
Step 8 - Serve garnished with the parsley.
Time: 55 minutes
Yield: 8 servings