Spicy Chicken Salad Casserole Bake

• 2-3 cups rotisserie or cooked chicken, diced
• 2 cups cooked long-grain white rice
• 1/2 cup celery, diced
• 1 cup sliced mushrooms or zucchini
• 1 (8oz) can water chestnuts, drained
• 1/4 cup yellow onion, finely diced
• 1 tsp lemon juice
• 1 (10.5oz) can cream of chicken soup
• 1 cup mayonnaise
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and black pepper, to taste

Topping

• 3 TBS salted butter
• 1 cup corn flakes cereal, crushed
• 1/2 cup almond slivers

• Preheat the oven to 350°F (175°C). Grease a 9 x 9-inch baking dish or spray it with nonstick cooking spray.
• In a medium skillet, heat 1 tablespoon of cooking oil over medium heat. Add the mushrooms or zucchini, celery, and diced onion. Season with about 1/8 teaspoon salt and 1/8 teaspoon black pepper. Sauté for about 5 minutes, until the vegetables are softened.
• In a large bowl, combine the softened vegetables with the diced chicken, cooked rice, drained water chestnuts, lemon juice, and additional onion if desired. Season with salt and pepper to taste.
• Stir in the can of cream of chicken soup and the mayonnaise. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Mix thoroughly and taste, adjusting seasonings if needed.
• Note – to cook rice: in a medium saucepan combine 2 cups water and 1 cup uncooked long-grain white rice. Bring to a boil, cover, reduce heat, and simmer about 20 minutes until the rice is tender and the liquid is absorbed.
• Transfer the chicken mixture into the prepared baking dish and spread it into an even layer.
• Make the topping: in a small skillet, melt 3 tablespoons of butter over medium heat. Crush the corn flakes in a zip-top bag, add them to the skillet along with the almond slivers, and stir for a few minutes until the mixture is lightly toasted and coated with butter.
• Evenly sprinkle the corn flake and almond topping over the casserole. Bake in the preheated oven for 30–35 minutes, until heated through and the topping is golden. Let rest a few minutes before serving. Enjoy.
• Note – the original version uses mushrooms; if you prefer, substitute sliced zucchini for a milder flavor.