There’s something so satisfying about turning a store-bought rotisserie chicken into a comforting meal that feels homemade. I started making this creamy chicken and rice casserole years ago when I’d grab a rotisserie chicken on a busy weeknight and needed to stretch it for my family. It’s become a staple in my house because it’s quick, uses simple ingredients, and tastes like you spent hours in the kitchen. This dish is perfect for using up that leftover chicken, and it’s a total crowd-pleaser. Let’s whip it up!
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Why You’ll Love This Recipe
This casserole is pure comfort food: creamy, cheesy, and packed with tender chicken and rice. It’s a one-dish wonder that’s great for busy nights or when you want to feed a group without much fuss. My kids love it, and I love that it’s a no-stress way to clean out the fridge. You can customize it with whatever veggies or cheese you have on hand, and it’s ready in about 45 minutes.
Ingredients
Here’s what you’ll need to serve 4-6:
- Cooked rotisserie chicken: 2 cups, shredded or diced (about half a chicken)
- Cooked white rice: 2 cups (leftover rice works great)
- Cream of chicken soup: 1 can (10.5 oz)
- Sour cream: 1/2 cup
- Cheddar cheese: 1 cup, shredded (divided)
- Frozen mixed vegetables: 1 cup (like peas, carrots, and corn)
- Onion: 1/2 cup, finely chopped
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Butter: 2 tablespoons, melted
- Breadcrumbs: 1/2 cup (for topping)
Note: I use cream of chicken soup for that classic flavor, but cream of mushroom or celery works too. Fresh veggies are fine if you don’t have frozen; just chop them small so they cook through.
Equipment Needed
- Large mixing bowl
- 9×9-inch baking dish
- Spatula or wooden spoon
- Measuring cups and spoons
- Small bowl (for topping)
Step-by-Step Instructions
This casserole is so easy, you’ll be amazed at how good it turns out. Here’s my method:
- Preheat the Oven: Set your oven to 375°F. Grease a 9×9-inch baking dish with a little cooking spray or butter to prevent sticking.
- Mix the Filling: In a large bowl, combine the shredded chicken, cooked rice, cream of chicken soup, sour cream, 1/2 cup of the cheddar cheese, mixed vegetables, chopped onion, garlic powder, salt, and pepper. Stir until everything’s well mixed. I like to taste it here and add a pinch more salt if it needs a boost.
- Assemble the Casserole: Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula to make it nice and even.
- Add the Topping: In a small bowl, mix the melted butter with the breadcrumbs and remaining 1/2 cup of cheddar cheese. Sprinkle this over the casserole. The breadcrumbs give it a nice crunch, which is my favorite part!
- Bake: Pop the dish in the oven and bake for 25-30 minutes, until the top is golden and bubbly. If the topping isn’t browning enough, you can broil it for 1-2 minutes at the end, but keep an eye on it.
- Serve: Let the casserole cool for 5 minutes before scooping it out. Serve it hot and enjoy the cozy vibes!
Tips for Success
- Use Cold Chicken: I’ve found that cold rotisserie chicken is easier to shred and mixes better with the creamy ingredients. If it’s still warm, it can make the mixture a bit soupy.
- Cook Rice Ahead: Leftover rice is perfect for this, but if you’re cooking fresh, let it cool slightly so it doesn’t clump. I’ve used jasmine or basmati, and both work great.
- Customize It: Swap the veggies for whatever you have: broccoli, green beans, or even spinach. You can also use mozzarella or pepper jack instead of cheddar for a different flavor.
- Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F for 10-15 minutes.
Serving Suggestions
This casserole is a meal on its own, but it pairs beautifully with a few sides. Here’s how I like to serve it:
- With a Salad: A simple green salad with a vinaigrette cuts through the richness.
- With Bread: Crusty bread or dinner rolls are great for scooping up any creamy bits.
- Veggie Side: Steamed asparagus or roasted Brussels sprouts add some color to the plate.
- For Kids: My kids love it with a side of apple slices or carrot sticks for a balanced meal.
Why This Recipe Works
The combination of creamy soup, sour cream, and cheese makes this casserole rich and comforting, while the chicken and rice keep it hearty. The breadcrumb topping adds just the right crunch to balance the creamy texture. It’s a forgiving recipe that lets you use what you have, and it always turns out delicious. I’ve made this for potlucks, and people always ask for seconds!
FAQs
Can I use raw chicken instead of rotisserie?
You can, but you’ll need to cook it first. Dice and cook 2 cups of chicken breast in a skillet until it reaches 165°F, then proceed with the recipe.
Can I make this ahead?
Yes! Assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the breadcrumb mixture just before baking, and add 5-10 minutes to the bake time.
Can I freeze this casserole?
Absolutely. Assemble it, cover tightly with foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.
What if I don’t have cream of chicken soup?
You can use cream of mushroom or make a quick homemade version with butter, flour, chicken broth, and milk. Let me know if you need that recipe!
Final Thoughts
This leftover rotisserie chicken casserole is my go-to for turning a simple store-bought chicken into a cozy, satisfying meal. It’s perfect for busy nights, family dinners, or when you just want something warm and comforting. The creamy, cheesy goodness paired with that crunchy topping never fails to make everyone happy. Give it a try, and let me know how it turns out or what twists you add to make it your own!
