Description
There’s something undeniably comforting about a hot, cheesy casserole coming out of the oven. Whether it’s a chilly autumn evening, a hectic Monday night, or a potluck with family and friends, this Rotisserie Chicken Casserole is the kind of meal that feels like a warm hug. It’s rich, flavorful, and deceptively simple to make—perfect for those times when you want homemade comfort without spending hours in the kitchen.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 cup broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine rotisserie chicken, cooked rice, broccoli, and 1/2 cup of cheddar cheese.
- In another bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Pour the soup mixture over the chicken mixture and stir until well coated.
- Transfer to a greased 9×13 inch baking dish.
- Top with remaining cheddar cheese and breadcrumbs (if using).
- Bake for 25–30 minutes, until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese for better melt and flavor.
- Swap broccoli for peas, spinach, or cauliflower if desired.
- Great for meal prep—store in the fridge for up to 4 days or freeze for up to 3 months.
- Letting the casserole rest before serving helps the sauce thicken.
- Optional: drizzle melted butter over breadcrumbs for a crispier topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes