Rotisserie Chicken Casserole
A hearty, comforting, and incredibly easy Rotisserie Chicken Casserole perfect for busy families. This dish transforms a store-bought rotisserie chicken into a warm, creamy, and satisfying meal with pasta and a cheesy sauce. It's a true weeknight lifesaver that is versatile, budget-friendly, and a guaranteed crowd-pleaser.
Ingredients
- 1 whole (about 2-3 lbs) Rotisserie Chicken, shredded
- 12-16 oz Pasta (elbow macaroni, penne, or rotini)
- 2 cans (10.5 oz each) Cream of Chicken Soup, condensed
- 1 cup Sour Cream
- ½ cup Milk
- 2 cups Shredded Cheddar Cheese (divided)
- 1 cup Frozen Peas and Carrots Blend
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Parsley
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (or to taste)
Instructions
- 1. Preheat Your Oven: First things first, preheat your oven to 375°F (190°C).
- 2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Drain the pasta thoroughly and set it aside.
- 3. Shred the Chicken: While the pasta cooks, shred the rotisserie chicken. Discard the skin and bones. Aim for about 3-4 cups of shredded chicken.
- 4. Prepare the Creamy Sauce: In a large mixing bowl, combine the two cans of condensed cream of chicken soup, sour cream, and milk. Whisk these ingredients together until the mixture is smooth.
- 5. Season the Sauce: Add the onion powder, garlic powder, dried parsley, salt, and black pepper to the sauce mixture. Stir everything together thoroughly.
- 6. Combine Ingredients: Add the shredded rotisserie chicken, cooked and drained pasta, and the frozen peas and carrots blend to the large bowl with the creamy sauce. Gently fold all the ingredients together until everything is evenly coated.
- 7. Add Cheese: Stir in 1 ½ cups of the shredded cheddar cheese into the mixture. Reserve the remaining ½ cup for topping.
- 8. Transfer to Baking Dish: Pour the entire mixture into a 9x13-inch baking dish and spread it evenly.
- 9. Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole.
- 10. Bake to Perfection: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and lightly golden.
- 11. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.
Notes
Pro Tips:
- Don't overcook the pasta; cook to al dente as it will continue cooking in the oven.
- For fast shredding, use a stand mixer with the paddle attachment while the chicken is still warm.
- Freshly grated cheese melts better than pre-shredded varieties.
- Sauté fresh vegetables like onions or mushrooms before adding for deeper flavor.
- If the sauce seems too thick, add a splash of milk.
- Broil for the last 1-2 minutes for a golden-brown crust, watching carefully to prevent burning.
- Let the casserole rest for 5-10 minutes after baking for easier serving.
Substitutions & Variations:
- Protein: Cooked chicken breast/thighs or leftover turkey can be used.
- Pasta: Use gluten-free pasta for a GF version.
- Sauce: Try cream of mushroom/celery soup or a homemade béchamel sauce.
- Cheese: Monterey Jack, Colby, or a Mexican blend work well.
- Veggies: Add broccoli florets, corn, sautéed mushrooms, or wilted spinach.
- Dairy-Free: Use plant-based cream soup, sour cream, milk, and cheese.
- Spice: Add a pinch of cayenne pepper or red pepper flakes for heat.
- Topping: Sprinkle crushed butter crackers, panko breadcrumbs, or French fried onions mixed with melted butter on top during the last 10 minutes of baking for a crunchy finish.
Serving Suggestions:
- Serve with a crisp green salad, steamed vegetables, or crusty garlic bread to round out the meal.
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