Rotisserie Chicken Casserole
This Rotisserie Chicken Casserole is the perfect comfort food I make with leftover rotisserie chicken, rice, veggies, and cheese. It is great for busy families since you can have it ready in just one hour. After trying this casserole, you will see that it is a recipe to keep.
Making casseroles with leftover rotisserie chicken is something I have mastered, and I am proud to share it with moms like me who have busy schedules with kids. Rotisserie chicken is already pretty flavorful on its own, but when you add it to a casserole with other comforting ingredients, it turns into something so satisfying. Much like my crack chicken spaghetti casserole, today I am showing you how to make this cheesy rotisserie chicken casserole.
Table of contents
Even if you enjoy cooking, sometimes it is nice to have a casserole recipe that is quick and easy for busy nights. This one is simple to follow and anyone can make it. I use basic ingredients like cream of mushroom soup, shredded cheddar cheese, sliced almonds, cooked rice, veggies, and a few seasonings. It only takes me about 20 minutes to prep, then I pop it in the oven for another 40 minutes, and it is ready to serve to my family.
Why you will love this recipe
- Dinner made easy for busy nights: This casserole comes together quickly with rotisserie chicken, rice, and cheese, baking into a hearty dish the whole family enjoys.
- One pan that does it all: With chicken, veggies, rice, and cheese layered together, it makes a complete dinner while keeping cleanup simple.
- Leftovers that taste brand new: Rotisserie chicken is mixed with creamy soup, almonds, and a crunchy cornflake topping for a meal full of flavor and texture.
- Comfort ready in little over an hour: From stirring the ingredients to pulling it from the oven, this casserole is on the table in about an hour, perfect for busy weeknights.
What you will need
- Diced rotisserie chicken: I usually grab a store-bought rotisserie chicken, but any cooked chicken works. Even canned chicken can be used.
- Cream of mushroom soup: I add the soup straight from the can without thinning it.
- Shredded cheddar cheese: Cheddar melts perfectly, but any shredded cheese you like will work.
- Sliced almonds: Sliced, slivered, or even chopped almonds give the casserole a nice crunch.
- Cooked rice: White or brown rice both work well. I just cook it according to the package before adding it in.
- Diced celery: A little celery adds freshness and a light crunch.
- Greek yogurt: I use plain Greek yogurt for creaminess.
- Melted butter: I drizzle the butter over the cornflakes before baking.
- Crushed cornflakes: These make the topping crunchy and gluten free.
- Italian herbs: A mix of basil, oregano, rosemary, thyme, parsley, marjoram, and sage seasons the dish.
- Seasonings: I finish with kosher salt and black pepper.
How to make
Preheat and mix: I preheat the oven to 350°F, then add all the ingredients except the cornflakes straight into the casserole dish. I stir everything together right in the pan, which makes prep faster and keeps me from washing extra bowls.
Add the cornflake topping: I crush the cornflakes and sprinkle them evenly over the chicken mixture. Then, I drizzle the melted butter on top so the topping bakes up golden and crunchy.
Bake until golden: I place the casserole in the oven and bake it for 30 to 40 minutes, until the top is golden brown. Then, I serve it hot straight from the dish.
Expert tip
Use fresh warm rice
The main tip for making this rotisserie chicken casserole is to use freshly cooked rice instead of refrigerated rice. Cold rice can sometimes clump together and make the casserole dense, while warm rice blends smoothly with the creamy mixture and keeps the texture light. If you do have leftover rice, I fluff it with a fork and warm it slightly in the microwave before mixing it in.
More tips to consider:
- Instead of buying rotisserie, I sometimes roast or boil chicken at home. It works just as well in this casserole.
- I coat the casserole dish with olive oil or cooking spray. This keeps the mixture from sticking to the pan.
- I seal the cornflakes in a bag and let the kids smash them. It is fun and makes the topping quick to prepare.
- If you want to double this recipe, use a 9×13-inch baking dish. Make extra and freeze half for some other day.
- If I have a little cheese left, I sprinkle it over the cornflakes. It melts into a golden cheesy layer on top.
- Cream of chicken works just as well as cream of mushroom. Both make the casserole rich and comforting.
Recipe variations and add-ins:
- Cheesy upgrade: I add 1 cup of mozzarella or Monterey Jack along with the cheddar. It melts in and makes the casserole extra creamy and rich.
- Veggie loaded: I stir in 1 cup of frozen peas, carrots, or broccoli florets. The veggies add color and texture, and it makes the dish more balanced for dinner.
- Nut free: I skip the almonds and add 1 cup of diced bell peppers or extra celery. It keeps the crunch without using nuts.
- Spicy twist: I sprinkle in 1 teaspoon of red pepper flakes or add 1 diced jalapeño.
- Lighter version: I replace the cream soup with 1 cup of low-sodium chicken broth and use 1 cup of low-fat Greek yogurt. It stays creamy but lighter for weeknight meals.
Serving suggestions
When I make this rotisserie chicken casserole for dinner, I usually plan the whole meal around it. I will put together my broccoli cauliflower salad to have something crunchy on the table, and if pears are in season, I toss together a pear salad recipe too since my kids love the sweetness mixed with the greens.
On weekends when we invite friends, I add a pot of coconut rice to stretch the meal so there is plenty for seconds. The best part is always dessert, and my pecan pie pumpkin cheesecake is usually the star especially after this delicious and comforting cheesy rotisserie chicken casserole.
How to store leftovers:
- Store: I keep leftover rotisserie chicken casserole in an airtight container in the fridge. It stays fresh for up to three days.
- Freeze: I wrap the casserole tightly in plastic wrap or transfer it to a freezer-safe container. It keeps well in the freezer for up to 90 days.
- Thaw: I move the frozen casserole to the fridge the night before. By the next day, it is ready to heat and serve.
- Reheat: I warm the whole casserole in the oven at 350°F for about 20 minutes. For smaller portions, I use the microwave and heat them for one to two minutes.
Frequently asked questions
Sometimes the casserole can turn out a little watery if there is too much liquid in the mix. This can happen if the rice is not drained well after cooking or if vegetables with high water content are added. Celery, squash, and mushrooms all release liquid as they bake, and frozen veggies can do the same. I always thaw and drain frozen vegetables first, and it makes the casserole bake up creamy instead of runny.
If my casserole ever comes out watery, I fix it by mixing a teaspoon of cornstarch with a little water until it dissolves. I stir that into the casserole and it thickens up nicely. When I do not have cornstarch, I make a quick roux by cooking equal parts butter and flour in a small pan until smooth, then I stir it into the casserole for the same effect.
I love the crunch cornflakes give this casserole, but I have definitely swapped them when I ran out. Crushed Ritz crackers add a buttery topping, and panko breadcrumbs bake up crisp and golden. My kids even like helping crush the crackers in a bag, so it turns into a fun step.
More easy chicken recipes to try:
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Rotisserie Chicken Casserole
Ingredients
- 3 cups diced rotisserie chicken or other cooked chicken
- 10.5 oz cream of mushroom soup or other cream soup
- 1 1/2 cups shredded cheddar cheese
- 3 cups cooked rice white or brown
- 1/2 cup slivered almonds
- 1/2 cup Greek yogurt
- 1 cup diced celery
- 1 cup corn flakes crushed
- 2 tablespoons butter melted
- 1 teaspoon italian herbs
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13 baking dish and set it aside.
- Combine all ingredients into a mixing bowl.
- Add the mixture to the baking dish, into an even layer.
- Add the cornflakes into a Ziplock bag and crush them into small pieces using a rolling pin.
- Sprinkle the crushed cornflakes on the top of the casserole.
- Drizzle melted butter on top.
- Bake for 30 to 40 minutes or until casserole is heated through.
- Let cool for 10 minutes, and serve.
Notes
Use fresh warm rice
The main tip for making this rotisserie chicken casserole is to use freshly cooked rice instead of refrigerated rice. Cold rice can sometimes clump together and make the casserole dense, while warm rice blends smoothly with the creamy mixture and keeps the texture light. If you do have leftover rice, I fluff it with a fork and warm it slightly in the microwave before mixing it in.More tips to consider:
- Instead of buying rotisserie, I sometimes roast or boil chicken at home. It works just as well in this casserole.
- I coat the casserole dish with olive oil or cooking spray. This keeps the mixture from sticking to the pan.
- I seal the cornflakes in a bag and let the kids smash them. It is fun and makes the topping quick to prepare.
- If you want to double this recipe, use a 9×13-inch baking dish. Make extra and freeze half for some other day.
- If I have a little cheese left, I sprinkle it over the cornflakes. It melts into a golden cheesy layer on top.
- Cream of chicken works just as well as cream of mushroom. Both make the casserole rich and comforting.