Recipes for Rotisserie Chicken Casserole
Oh my gosh, friends, let me tell you about the best weeknight lifesaver ever: recipes for rotisserie chicken casserole! After a long day, there’s nothing better than knowing that dinner is almost ready for you when you get home. That golden, juicy rotisserie chicken from the grocery store is the best. It turns into the most comforting, tasty casseroles with almost no work.
This recipe brings back memories of Sunday dinners at Grandma’s house, when she would always make something filling with what we had on hand. What is her secret? “Don’t let good chicken go to waste, sweetheart.” I now make my own version for my family at least twice a month, and every time my kids go crazy for the cheesy, creamy goodness.
The best part? You can change these rotisserie chicken casserole recipes in any way you want. No more pasta? Use rice. Don’t like mushrooms? Instead, try cream of chicken soup. I’ll show you my foolproof way to get dinner on the table in less than an hour and with very little cleanup. Let’s get comfortable!
This picture was made by AI to show what the recipe would look like.
Why You’ll Love These Casserole Recipes with Rotisserie Chicken
- Magic that makes things ready quickly: That rotisserie chicken you bought at the store does all the work! You don’t have to touch raw meat, so you’re halfway done before the oven is even hot.
- Brilliantly cheap: One chicken makes six big servings, which is great for feeding hungry families without spending a lot of money.
- Flavor bombs: This comfort food is so good that even picky eaters can’t stop eating it. The juicy chicken, creamy sauce, and melty cheese make it so good.
- Flexible for cleaning out the fridge: Did you forget about the veggies? More pasta? Cheese bits that are random? Put them in! I’ve made at least 20 different kinds, and none of them have turned out badly.
In just 45 minutes, you can go from the fridge to the table with that golden-brown crust that we all love. (Helpful hint: The next day, the leftovers taste even better!)
Once you try this method, you’ll see why my text thread with friends is mostly pictures of the casseroles I’ve made lately.
What you need to make Rotisserie Chicken Casserole
Let’s talk about the things we need. The best thing about this recipe is how easy it is. I bet you have most of the ingredients in your kitchen right now. Here’s what you’ll need to make my favorite version (but don’t worry, I’ll also tell you all my favorite changes!):
- Three cups of shredded rotisserie chicken
- Two cups of cooked pasta
- One cup of shredded cheese
- 1 cup of cream of mushroom soup
- 1/2 cup of milk
- 1/2 cup of chopped vegetables
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 tsp black pepper
Look! No crazy or hard-to-find things. Let’s make some magic happen!
How to cook a casserole with rotisserie chicken
- Set the oven to 350°F (175°C).
- First things first, let’s deal with that rotisserie chicken. I like to take off all the meat while it’s still a little warm. It’s easier to shred that way! Using two forks, break the meat up into pieces that are small enough to eat. You should have about three cups of meat. Tip: Keep the body! You can use it later to make great stock.
- Start cooking your pasta while you shred. In salted boiling water, cook 2 cups of dried pasta (I’m using elbows today) for about a minute less than the package says to do it. They will finish cooking in the oven, and no one wants mushy pasta! Take out the water and set it aside.
- This is the fun part! Put your shredded chicken, cooked pasta, and chopped vegetables in a big mixing bowl and mix them all together. In a different bowl, mix the cream of mushroom soup, milk, and all the tasty spices until they are smooth.
- This is my secret method: Pour the wet mixture over the dry ingredients and use a rubber spatula to mix everything together gently. You want every piece to be well-covered but not completely crushed. The mixture should be creamy, not soupy. If it looks dry, add a little more milk.
- Put your mixture in a greased 9×13 baking dish (or whatever size you have) and spread the cheese evenly over the top. Put it in a 350°F oven and let it bake for 25 to 30 minutes.
- When the edges are bubbling like crazy and the cheese is the perfect golden brown color we all love, it’s done. If you want to, put it under the broiler for the last minute to get those crispy cheese bits that are so hard to resist.
- Don’t rush to eat it; let it sit for 5 minutes before serving. This makes the sauce thicker and keeps you from getting third-degree burns on your tongue. Now take a fork and enjoy your work of art!
The Best Rotisserie Chicken Casserole Recipes: Tips
I’ve made this casserole so many times that I can’t count them all. I’ve learned some tricks that change the game and make it go from good to “can I get your recipe?” status. These are the most important things you need to know:
- Broil for that golden crust: That last-minute blast under the broiler makes all the difference! In just one to two minutes, your cheese topping goes from melted to wonderfully crispy, with those delicious brown bits. Keep an eye on it, though; it goes from perfect to burnt very quickly!
- Fresh herbs make food taste great: Dried spices are fine, but adding some chopped fresh parsley, thyme, or chives right before serving makes the whole dish look better. My grandma always said, “Herbs make food taste expensive,” and she was right!
- Undercook your pasta a little bit. The noodles will keep soaking up liquid in the oven, so starting with al dente pasta will keep them from getting mushy. I always test a piece. It should still have a little bite when you drain it.
- Put half of the cheese in the filling and half on top. This will give you creamy pockets and the perfect browned crust. This simple trick makes every bite fun!
Remember that the best casseroles come from cooking with love and maybe a little extra cheese. Don’t worry about getting it just right; some of my favorite versions came about when I made things up!
Try These Changes
There are so many things you can do with rotisserie chicken casserole recipes! It’s time to play once you’ve learned the basics. Here are the twists I like best that make dinner fun:
- If you love meat, this is the dish for you: adding crispy bacon bits or diced ham makes it a celebration food. My husband says that adding crumbled sausage is the best thing to do!
- Grain swap: No more pasta? White or brown cooked rice works great. Just cut back on the milk a little bit because rice absorbs less liquid. Or how about quinoa to get more protein?
- Cheese adventures: Add pepper jack for a kick, gruyère for a fancy touch, or parmesan for more umami. In a hurry, I’ve even used leftover pimento cheese!
- Full of veggies: Add spinach, broccoli florets, or roasted red peppers. Even people who don’t like vegetables will clean their plates with the creamy sauce!
Serving and Storing
Now comes the best part: eating your work of art! I like to serve this casserole with a simple green salad tossed in vinaigrette. The crispness of the salad cuts through the richness of the casserole perfectly. It’s also nice to have some crusty bread to soak up the sauce.
Do you have any leftovers? Of course! Let it cool down completely, then put it in the fridge for 3–4 days. You can reheat individual servings in the microwave for about 1 to 2 minutes or the whole dish in a 350°F oven until it is hot all the way through. Tip: When you reheat it, add a splash of milk to keep it creamy.
Do you want to freeze it? Yes, you can! Put the casserole together (but don’t bake it), wrap it tightly, and freeze it for up to two months. Before baking, let it thaw in the fridge overnight. Dinner problems solved!
Information about nutrition
A quick note about the numbers: these are rough estimates for each serving based on my standard recipe, but the amounts may be different depending on the ingredients you use. I always say “Food is love, not math!” but here’s the deal: It has 350 calories, 25g of protein to keep you full, 25g of carbs for energy, and 15g of fat (hey, cheese happens!). The sodium content is about 600mg, but it will be less if you use low-sodium soup. Don’t forget that these rotisserie chicken casserole recipes are meant to feed both your body and your soul!
Questions and Answers About Rotisserie Chicken Casserole Recipes
People ask me about these rotisserie chicken casserole recipes all the time. Here are the answers to the most common questions I get in my kitchen and inbox!
Is it okay to freeze this casserole?
Of course! This is my favorite way to make meals in the freezer. Put the casserole together (but don’t bake it), wrap it tightly in foil, and freeze it for up to two months. When you’re ready, just put it in the fridge overnight to thaw and then bake it like you normally would. If the center is still cold, you may need to add 5 to 10 more minutes.
What kinds of vegetables go best with chicken casserole?
To be honest? Anything is fine! Frozen peas and carrots are my favorite (they’re so easy!), but I’ve also used chopped broccoli and diced bell peppers. Just cut the pieces small so they cook evenly. Pro tip: If you’re using watery vegetables like zucchini, cook them first to get rid of extra moisture.
Can I do this ahead of time?
You understand what I’m saying! Put the whole casserole together, cover it, and put it in the fridge for up to 24 hours before baking. Since it will be cold from the fridge, add 5 to 10 minutes to the cooking time. This is great for stress-free dinner parties or meal prep Sundays!
What can I use in place of cream of mushroom soup?
Don’t worry if you don’t like mushrooms! Soup made with cream of chicken, celery, or even cheddar cheese is great. For a homemade option, mix 1 cup of milk with 2 tablespoons of flour and 2 tablespoons of butter, then season well. This is my grandma’s “fake cream soup” trick!
How can I tell when it’s done baking?
Check for bubbly edges and that beautiful golden cheese crust. If you’re not sure, stick a knife in the middle. It should feel hot to the touch. The casserole will keep setting for the last five minutes before you serve it.
Tell Us About Your Experience
Did you make this casserole with rotisserie chicken? I’d love to know how it went for you! Please leave a comment below with your favorite variation or any fun twists you tried. And if you took a picture of that golden, cheesy work of art, tag me in it. Seeing these recipes come to life in your kitchens makes me happier than anything else!
This rotisserie chicken casserole is tasty and simple to make. It’s great for family dinners or get-togethers.
Things you need
- Three cups of shredded rotisserie chicken
- Two cups of pasta that has been cooked
- One cup of shredded cheese
- One cup of cream of mushroom soup
- 1/2 cup of milk
- 1/2 cup of chopped vegetables, like peas, corn, or carrots
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/4 tsp black pepper and 1/2 tsp salt
Directions
- Set the oven to 350°F (175°C).
- Put the shredded chicken, cooked pasta, and chopped vegetables in a big bowl and mix them together.
- Mix together cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper in a different bowl.
- Pour the soup mixture over the chicken and pasta, and stir until everything is evenly coated.
- Put the mixture in a greased casserole dish and sprinkle shredded cheese on top.
- Bake for 25 to 30 minutes, or until the top is golden brown and bubbly.
- Before serving, let it cool for five minutes.
Notes
- For the best taste, use leftover rotisserie chicken.
- Change the vegetables to ones you like better.
- Broil for the last two minutes to make the top crispier.
15 minutes of prep time
Time to cook: 30 minutes
Dinner
How to: Bake
Food: American
Food
One serving is the serving size.
- 350 calories
- 3g of sugar
- 600 mg of sodium
- Fats: 15g
- 6 grams of saturated fat
- Seven grams of unsaturated fat
- Trans Fat: 0g
- 25g of carbs
- 2 grams of fiber
- 25 grams of protein
- Cholesterol: 80 mg