Amazing Rotisserie Chicken Casserole
This rotisserie chicken casserole is a creamy, cheesy, and comforting dish perfect for a weeknight dinner. It combines shredded rotisserie chicken with a creamy soup base, mixed vegetables, rice, and cheddar cheese, all baked to bubbly perfection. This easy recipe is a crowd-pleaser and can be customized with your favorite ingredients.
Equipment
- 9x13 inch baking dish
- Large bowl
- Small bowl (optional)
- Measuring cups
- Measuring spoons
- Oven
- Can opener
- Stirring spoon
Ingredients
- 3 cups cooked rotisserie chicken, shredded
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup cooked rice white or brown
- 1 ½ cups shredded cheddar cheese, divided
- ½ cup crushed Ritz crackers optional, for topping
- 2 tablespoons butter, melted optional, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Shred the rotisserie chicken, removing the skin and bones. Set aside.
- Thaw and drain the frozen mixed vegetables.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, and black pepper. Mix well until smooth and creamy.
- Add the shredded rotisserie chicken, thawed mixed vegetables, and cooked rice to the soup mixture. Stir until everything is evenly combined.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
- (Optional) In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Remove from the oven and let stand for 5-10 minutes before serving. Sprinkle with the remaining 1/2 cup of cheddar cheese before serving.
Notes
Don't overcook the rice, as this will make the casserole mushy. Feel free to adjust the seasonings to your liking. You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.