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
Scale
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
