why make this recipe
Rotisserie Chicken and Rice Casserole is a fantastic dish for busy weeknights. It brings together tender chicken, creamy flavors, and satisfying rice, all in one dish. This recipe is easy to prepare and can be made with leftovers from a store-bought rotisserie chicken, saving you time and effort. It’s also a great way to feed the whole family with minimal fuss.
how to make Rotisserie Chicken and Rice Casserole
Ingredients :
For the Casserole:
- 1 rotisserie chicken, shredded (about 3-4 cups)
- 1 ½ cups long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Topping (optional):
- ½ cup crushed crackers (such as Ritz)
- 2 tablespoons melted butter
- Fresh parsley for garnish
Directions:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces. Set it aside.
- In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion, thyme, salt, and pepper. Stir until smooth and well combined.
- Add the uncooked rice to the bowl with the sauce mixture and stir to coat the rice evenly. Add in the shredded rotisserie chicken and stir again until all ingredients are evenly distributed.
- Transfer the rice and chicken mixture into the prepared baking dish and spread it evenly. Cover with aluminum foil.
- Bake the casserole in the preheated oven for 45 minutes. Then, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- If you want a crispy topping, combine the crushed crackers with the melted butter and sprinkle over the casserole. Return to the oven for another 5 minutes until the topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and serve hot.
how to serve Rotisserie Chicken and Rice Casserole
You can serve this casserole hot straight from the oven. It pairs well with a side salad or some steamed vegetables for a complete meal. To make it more festive, you can add fresh herbs or a sprinkle of paprika on top for color and flavor.
how to store Rotisserie Chicken and Rice Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. When reheating, ensure it’s heated thoroughly in the oven or microwave.
tips to make Rotisserie Chicken and Rice Casserole
- Make sure not to overcook the rice before baking, as it will cook further in the oven.
- For extra flavor, consider adding some frozen vegetables like peas or corn to the mixture.
- If you prefer a lighter version, you can use Greek yogurt instead of sour cream.
variation
You can easily customize this recipe by using different types of cheese, such as mozzarella or pepper jack, for a different flavor. Additionally, you might swap out the cream of chicken soup for cream of mushroom soup for a fun twist.
FAQs
Can I use leftover chicken instead of rotisserie chicken?
Yes, you can use any cooked chicken you have on hand!
Is this casserole freezer-friendly?
Absolutely! You can freeze it before or after baking. Just make sure it’s in a proper freezer-safe container.
How can I make it spicier?
For a kick, add some diced jalapeños or sprinkle some hot sauce into the mixture before baking.
Rotisserie Chicken and Rice Casserole
Ingredients
For the Casserole
- 1 whole rotisserie chicken, shredded (about 3-4 cups)
- 1.5 cups long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Topping (optional)
- 0.5 cup crushed crackers (such as Ritz)
- 2 tablespoons melted butter
- Fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Remove the skin and bones from the rotisserie chicken and shred the meat into bite-sized pieces. Set it aside.
- In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion, thyme, salt, and pepper. Stir until smooth and well combined.
- Add the uncooked rice to the bowl with the sauce mixture and stir to coat the rice evenly. Add in the shredded rotisserie chicken and stir again until all ingredients are evenly distributed.
Baking
- Transfer the rice and chicken mixture into the prepared baking dish and spread it evenly. Cover with aluminum foil.
- Bake the casserole in the preheated oven for 45 minutes.
- Then, remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- If you want a crispy topping, combine the crushed crackers with the melted butter and sprinkle over the casserole.
- Return to the oven for another 5 minutes until the topping is golden brown.
- Let the casserole rest for 5-10 minutes before serving.
