Chicken Dump Casserole

Chicken Dump Casserole 3 cups of diced rotisserie chicken {or any other cooked chicken} 1 can 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 corn flakes 2 tbsp butter, melted 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. Take for 30- 40 minutes or until casserole is heated through.