2 cups cooked chicken (approximately 3 chicken breasts), shredded into bite size pieces – see kitchen note

1 cup low-fat mayonnaise

1 cup thinly sliced (1/4-inch thick) celery (approximately 5 celery)

1/2 cup (1, 8-ounce can) roughly chopped water chestnuts

2 cups cooked white rice, room temperature

1/4 cup toasted sliced almonds

1, 4-ounce jar (approximately 3 tablespoons) roughly chopped pimientos

1, 10 1/2-ounce can cream of chicken soup, low-sodium if possible

1/2 onion roughly chopped (approximately 1/3 cup)

1/2 teaspoon kosher salt

1 cup crushed cornflakes – see kitchen note

1 tablespoon unsalted butter, melted

Method:

1.   Preheat oven to 375ºF.

2.   In a large bowl, use a spatula to combine chicken, mayo, celery, water chestnuts, cooked rice, almonds, pimientos, chicken soup, onion, and salt until evenly incorporated.

3.   Using cooking spray, generously spray the bottom of a 9x13-inch baking dish. Transfer chicken to prepared baking dish and set to the side.

4.   In a medium size bowl, use a spatula to combine cornflakes and butter until evenly incorporated.  

5.   Sprinkle over chicken and place in preheated 375ºF oven. Allow to bake until bubbling and cornflakes are golden in color, approximately 35 – 40 minutes.

Kitchen Note: To shred the chicken into bite size pieces, I cut the cooked chicken breast into bite size pieces before using my hands to shred each piece.

To crush the cornflakes, add them to a double ziplock bag and gently use your hands to press down crushing the cornflakes. Alternatively, a rolling pin gently rolled across the sealed bag will also do the trick.