Rotisserie Chicken Casserole Recipe
This Rotisserie Chicken Casserole is a quick and delicious one-dish meal, combining tender rotisserie chicken, creamy sauce, and hearty vegetables for the ultimate comfort food.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Large skillet (optional, for sautéing vegetables)
Ingredients
- 3 cups shredded rotisserie chicken
- 2 cups cooked pasta penne, rotini, or elbow macaroni work well
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 cup frozen mixed vegetables peas, carrots, and corn
- ½ cup milk
- ½ cup breadcrumbs
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- Prepare the Sauce:
- In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir until smooth.
- Combine Ingredients:
- Add the shredded rotisserie chicken, cooked pasta, frozen vegetables, and ¾ cup of shredded cheddar cheese to the bowl with the sauce. Mix until well combined.
- Assemble the Casserole:
- Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ¼ cup of cheddar cheese over the top.
- Prepare the Breadcrumb Topping:
- In a small bowl, combine the breadcrumbs and melted butter. Mix until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the casserole.
- Bake:
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the topping is golden brown.
- Serve:
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.