Description
Rotisserie Chicken Casserole is a creamy, cheesy, and comforting weeknight dinner made with shredded rotisserie chicken, egg noodles, and mixed vegetables. It’s the ultimate easy family meal that feels homemade and cozy in every bite.
Ingredients
4 cups shredded rotisserie chicken
12 oz wide egg noodles
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 cans (10.5 oz each) cream of mushroom soup
1 cup chicken broth
1 cup sour cream
2 cups shredded cheddar cheese, divided
1 cup French fried onions
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Cook egg noodles according to package directions, stopping one minute short of al dente. Drain well.
3. In a large bowl, combine shredded rotisserie chicken, frozen vegetables, cream of mushroom soup, chicken broth, sour cream, 1 cup cheddar cheese, garlic powder, onion powder, and black pepper. Stir until well mixed.
4. Add cooked noodles to the bowl and gently fold until coated.
5. Spread mixture evenly in the prepared baking dish.
6. Top with the remaining 1 cup of cheddar cheese and sprinkle with French fried onions.
7. Bake for 25-30 minutes or until hot and bubbly with a golden topping.
8. Let rest for 5 minutes before serving.
Notes
Undercook pasta slightly so it doesn’t get mushy while baking.
Add a teaspoon of poultry seasoning or parsley for extra flavor.
If the top browns too quickly, cover loosely with foil.
Let the casserole rest before serving to help the sauce set.
Store leftovers in the refrigerator up to 4 days or freeze before baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg