Description

This Rotisserie Chicken Casserole is a creamy, cheesy, and comforting dinner idea that’s perfect for busy weeknights! Made with tender chicken, pasta, and a delicious mix of veggies, it’s a family-friendly meal everyone will love.

Ingredients

Units Scale

Meat:

3 cups rotisserie chicken, shredded

Produce:

1 tsp garlic powder
1 tsp onion powder

Canned Goods:

1 (10.5 oz) can cream of chicken soup

Pasta & Grains:

2 cups cooked pasta (e.g., penne or rotini)

Baking & Spices:

1/2 tsp paprika
Salt and pepper, to taste

Bread & Baked Goods:

1/2 cup breadcrumbs

Dairy:

2 tbsp butter, melted
1 cup cheddar cheese, shredded
1/2 cup milk
1 cup sour cream

Frozen:

1 cup mixed vegetables, frozen

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Instructions

1. Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Prepare the Casserole Base:

In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth.

3. Assemble the Casserole:

Add the shredded rotisserie chicken, cooked pasta, mixed vegetables, and cheddar cheese to the bowl with the soup mixture. Stir to combine.
Transfer the mixture to the prepared baking dish and spread it evenly.

4. Make the Topping:

In a small bowl, mix the breadcrumbs with melted butter until evenly coated. Sprinkle the breadcrumb mixture over the casserole.

5. Bake:

Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.

6. Serve:

Let cool for a few minutes before serving. Pair with a fresh side salad or crusty bread for a complete meal.

Notes

Substitute the mixed vegetables with fresh or other frozen veggies like broccoli, peas, or carrots.
Use cream of mushroom or celery soup for a flavor variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.