Rotisserie Chicken and Rice Casserole Recipe
If you’re on the lookout for a hearty, family-friendly meal that wraps comfort and convenience into one creamy, cheesy bake, this Rotisserie Chicken and Rice Casserole is about to become your new weeknight hero. Picture tender shreds of rotisserie chicken and fluffy rice, tossed with veggies, a blanket of golden cheddar, and a perfectly crunchy topping that’ll have everyone digging in for seconds. Whether you’re feeding a hungry crowd or just want next-level leftovers, this dish delivers classic flavor with the speed and ease we all crave on busy days.
Ingredients You’ll Need
Every ingredient in this recipe adds its own magic to the finished casserole, whether it’s creaminess, bold flavor, or that irresistible baked crunch on top. With just a handful of pantry staples and a ready-made rotisserie chicken, you’ll have everything you need to whip up something unforgettable.
- Shredded rotisserie chicken (3 cups): Juicy, flavorful chicken makes this casserole satisfyingly meaty while saving loads of prep time.
- Cooked rice (3 cups, white or brown): A fluffy, heartwarming base that soaks up all that delicious creamy sauce.
- Frozen peas and carrots (1 cup, thawed): For a pop of sweetness, color, and extra nutrition—no chopping needed.
- Cream of chicken soup (10.5 oz can): The secret weapon for that dreamy, creamy texture and savory depth.
- Sour cream (1 cup): Adds tang and an ultra-smooth finish that takes the sauce over the top.
- Shredded cheddar cheese (1 cup, divided): Melts beautifully through the casserole and crowns it with gooey, golden goodness.
- Chicken broth (½ cup): Keeps everything moist and flavorful without becoming too heavy.
- Garlic powder (1 teaspoon): Brings subtle savory warmth to every bite.
- Onion powder (1 teaspoon): A background hero that rounds out the flavors.
- Salt (½ teaspoon): Just enough to make those flavors sing—taste and adjust as needed.
- Black pepper (¼ teaspoon): Adds the faintest kick to balance out all the richness.
- Breadcrumbs (½ cup): Create that textbook crunchy topping everyone loves in a casserole.
- Unsalted butter (2 tablespoons, melted): Mixes with breadcrumbs for melt-in-your-mouth crispiness.
How to Make Rotisserie Chicken and Rice Casserole
Step 1: Prep Your Oven and Dish
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a light coating of oil or nonstick spray, so nothing sticks to those corners and your casserole comes out picture-perfect.
Step 2: Mix the Base
In a large mixing bowl, combine your shredded rotisserie chicken, cooked rice, thawed peas and carrots, cream of chicken soup, sour cream, half of your cheddar cheese, chicken broth, garlic powder, onion powder, salt, and pepper. Stir thoroughly—this is where all those comforting flavors start to meld together. It should look thick, rich, and colorful with everything evenly distributed.
Step 3: Assemble the Casserole
Spoon your chicken and rice mixture into the prepared baking dish. Use the back of your spoon or a spatula to spread everything out so it’s all at the same level—this ensures an even bake and a lovely, uniform texture throughout.
Step 4: Add Cheese and Topping
Sprinkle the remaining half-cup of shredded cheddar cheese evenly over the top. Then, in a small bowl, combine your breadcrumbs with the melted butter, mixing until the crumbs glisten. Scatter this mixture evenly over the casserole, forming that soon-to-be irresistible crunchy golden crust.
Step 5: Bake to Perfection
Slide your casserole into the oven and bake uncovered for 25–30 minutes. You’re looking for a bubbling, hot center and a golden, crisp top. Let it rest for about five minutes before serving—the hardest part is waiting, but it makes slicing and serving a breeze.
How to Serve Rotisserie Chicken and Rice Casserole
Garnishes
Brighten up each serving with a sprinkle of fresh chopped parsley or chives. A dollop of extra sour cream or a dash of smoked paprika can add a punch of color and flavor that really sets off the casserole’s creamy, savory base.
Side Dishes
This dish is filling on its own, but it loves good company. Serve it with a crisp green salad dressed in vinaigrette, some roasted broccoli or asparagus, or a basket of warm bread rolls for soaking up every last bit of sauce.
Creative Ways to Present
For a playful, crowd-pleasing approach, spoon Rotisserie Chicken and Rice Casserole into individual ramekins before baking for cute, single-serving portions. Or, top each portion with a drizzle of hot sauce and arrange avocado slices alongside for a modern twist. This casserole also makes a killer potluck dish—just pop the whole pan onto a wooden trivet, serve with a big spoon, and watch it disappear.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Rotisserie Chicken and Rice Casserole tightly with plastic wrap or transfer it into airtight containers. Store in the refrigerator for up to 4 days; the flavors deepen and meld wonderfully over time, making next-day lunches irresistible.
Freezing
If you’re prepping ahead, this casserole freezes beautifully. Wrap a cooled, baked (or even unbaked) dish tightly in foil, then freezer-safe plastic wrap. It’ll keep for up to 3 months. For easy weeknight dinners, portion out squares into individual containers and freeze for grab-and-go meals.
Reheating
To reheat, simply thaw overnight in the fridge if frozen. Warm in a 350°F oven, covered with foil, until hot throughout—about 20 to 25 minutes. For microwave reheating, cover loosely and heat in short bursts, stirring as needed for even warmth. Add a splash of broth or water if the casserole seems dry; it fluffs it right back up.
FAQs
Can I use rotisserie chicken breast only, or do I need dark meat too?
You can use whatever meat you prefer—breast, thighs, or a combination. Using both dark and white meat gives your Rotisserie Chicken and Rice Casserole a richer flavor and juicier texture, but it works great with only breast if that’s what you have on hand.
Can I make this casserole gluten-free?
Absolutely! Just make sure to use a gluten-free cream of chicken soup and gluten-free breadcrumbs. A swap with cooked quinoa for the rice also works if you’re looking for a grain-free version.
Do I have to cook the rice ahead of time?
Yes, the rice should be fully cooked before mixing it into the casserole. Pre-cooked or leftover rice is perfect here—it speeds up assembly and ensures the texture stays just right after baking.
What are the best veggies to swap in for peas and carrots?
Broccoli florets, chopped bell peppers, or even frozen mixed vegetables work beautifully as substitutes. Just make sure whatever you use is cooked or thawed and drained to prevent extra liquid in the casserole.
How do I add more flavor to my Rotisserie Chicken and Rice Casserole?
For extra oomph, stir in a teaspoon of smoked paprika, a pinch of crushed red pepper, or a sprinkle of fresh thyme. You can also try a splash of hot sauce or swap the cream of chicken soup for cream of mushroom for a savory twist.
Final Thoughts
This Rotisserie Chicken and Rice Casserole truly hits all the marks: it’s comforting, convenient, and crowd-pleasing every time. I hope you give it a try—once you do, it might just become the dish your family asks for again and again!
Print
Rotisserie Chicken and Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Rotisserie Chicken and Rice Casserole is a comforting and satisfying meal that is perfect for busy weeknights. Creamy and flavorful, this casserole is a crowd-pleaser that the whole family will love.
Ingredients
Rotisserie Chicken and Rice Casserole:
- 3 cups cooked rotisserie chicken (shredded)
- 3 cups cooked white or brown rice
- 1 cup frozen peas and carrots (thawed)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs
- 2 tablespoons unsalted butter (melted)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Ingredients: In a large bowl, combine chicken, rice, peas, carrots, soup, sour cream, ½ cup cheese, broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Layer and Bake: Transfer mixture to the baking dish, top with remaining cheese. Mix breadcrumbs with butter, sprinkle over the casserole. Bake for 25–30 minutes until golden.
- Rest and Serve: Let it rest for 5 minutes before serving.
Notes
- For extra flavor, add paprika or hot sauce.
- Substitute broccoli for peas and carrots, or use cream of mushroom soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 1½ cups
- Calories: 460
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg
