1 can (10.5 oz) cream of chicken and mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup chicken broth or stock
2 cups Riceland Medium Grain White Rice, prepared according to package directions
2 cups shredded rotisserie chicken
1/2 lb. bacon, crisp-cooked and crumbled
2 cups flaked corn cereal, crushed
1/4 cup butter, melted
- Heat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl whisk together the soup, sour cream, cheddar cheese and broth and stir until well combined. Stir in the prepared rice, chicken, and bacon. Transfer mixture to prepared baking dish.
- In a medium mixing bowl, combine the cornflakes and melted butter and stir until well combined. Sprinkle mixture over rice mixture.
- Bake 25 minutes or until mixture is hot and bubbly and cornflakes are golden brown. Cool 10 minutes before serving.