Rotisserie Chicken Casserole
A comforting and cheesy casserole made with leftover rotisserie chicken and veggies, perfect for busy nights.
Ingredients
Casserole Ingredients
- 3 cups Leftover rotisserie chicken, shredded Shred the chicken into bite-sized pieces
- 1 can Cream of chicken soup Can also use cream of mushroom soup for variation
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded Can substitute with mozzarella or other cheese
- 2 cups Frozen mixed vegetables Feel free to add more vegetables like broccoli or peas
- 1 cup Crispy breadcrumbs or crushed crackers Can mix with some cheese for a crispy topping
Seasoning
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Finishing Touch
- 2 tablespoons Olive oil or butter To drizzle on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cream of chicken soup, sour cream, cheddar cheese, and frozen mixed vegetables.
- Season with salt, pepper, garlic powder, and onion powder. Mix until well combined.
- Transfer the mixture into a greased casserole dish.
- Top with crispy breadcrumbs or crushed crackers, and drizzle with olive oil or melted butter.
Baking
- Bake in the preheated oven for 25-30 minutes or until heated through and the top is golden brown.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to two months. Reheat in the oven or microwave.