There’s something incredibly comforting about casseroles—they’re warm, hearty, and seem to wrap you in a big, edible hug. Growing up, casseroles were the go-to on chilly weeknights or lazy Sunday evenings when no one wanted to fuss over a complicated dinner. They’re the type of dish that always brings people to the table with smiles and full bellies.
This Rotisserie Chicken Casserole is no exception. In fact, it’s become a bit of a weeknight hero in my household. You know those days when you grab a rotisserie chicken from the store because cooking from scratch just isn’t happening? This recipe takes that tender, flavorful chicken and turns it into something entirely new and even more satisfying. It’s also a great way to stretch a single chicken into a meal that serves the whole family—plus leftovers!
This dish reminds me of the casseroles my grandmother used to make—rich, creamy, and always topped with something golden and crispy. But it’s updated for today’s busy lives, using shortcuts like store-bought chicken without sacrificing the homemade feel. Perfect for potlucks, meal trains, or just your own comfort food cravings, this casserole is all about simplicity, flavor, and nostalgia.
Why You’ll Love This Recipe:
- Quick and Convenient – Thanks to store-bought rotisserie chicken, most of the work is already done for you.
- Family-Friendly – Kids and adults alike devour this creamy, cheesy casserole.
- Perfect for Leftovers – Makes a generous amount and reheats beautifully.
- Customizable – Swap in your favorite veggies or pasta shapes to suit your mood or what’s in your pantry.
- One-Pan Wonder – Fewer dishes, more time to relax.
INGREDIENTS YOU’LL NEED:
- 4 cups cooked rotisserie chicken, shredded
- 8 oz egg noodles, cooked and drained
- 1 cup frozen peas and carrots, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup crushed butter crackers (like Ritz)
- 2 tablespoons melted butter
HOW TO MAKE ROTISSERIE CHICKEN CASSEROLE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of butter or nonstick spray. This will help prevent any sticking and give your casserole those nice golden edges we all love.
Step 2: Cook the Noodles
Bring a pot of salted water to a boil and cook the egg noodles according to the package directions. Be sure to drain them just before they’re fully soft—al dente is perfect since they’ll continue to cook in the oven.
Step 3: Mix the Sauce
In a large bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. This mixture is the creamy heart of the casserole—rich, savory, and full of flavor. I always give it a little taste at this point and adjust the seasoning if needed.
Step 4: Combine Everything
Add the shredded rotisserie chicken, cooked noodles, and thawed peas and carrots into the sauce mixture. Give everything a good stir so all the ingredients are coated evenly. Then fold in 1 cup of the shredded cheddar cheese. It’s okay if it looks a little messy—it all bakes into deliciousness!
Step 5: Assemble the Casserole
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Then in a small bowl, mix the crushed butter crackers with melted butter, and sprinkle that golden mixture over the cheese layer. This buttery cracker topping is what gives the casserole that irresistible crunch.
Step 6: Bake and Serve
Bake in the preheated oven for about 30 minutes, or until the top is bubbly and lightly browned. Let it rest for 5–10 minutes before serving so everything sets just a bit—making for cleaner, creamier slices.
HELPFUL TIPS:
- Shortcut Veggies: Feel free to use any frozen mixed veggies you have on hand—corn, green beans, or even broccoli all work well.
- Creamier Texture: Want an extra creamy finish? Stir in a bit of cream cheese or a splash of heavy cream with the sauce.
- Cheese Options: Swap cheddar for Monterey Jack or mozzarella if you want a milder or stretchier cheese pull.
- Cracker Crust Alternative: No butter crackers? Try crushed cornflakes or panko breadcrumbs tossed in melted butter.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Chicken, Comfort Food
NOTES:
This casserole is a great make-ahead meal—just assemble it, cover, and refrigerate for up to 24 hours before baking. You can also freeze it before baking for up to 2 months. Just thaw overnight in the fridge and bake as directed.
NUTRITIONAL INFORMATION: (Per Serving — estimated)
- Calories: 450
- Protein: 27g
- Carbohydrates: 32g
- Fat: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 680mg
FREQUENTLY ASKED QUESTIONS:
Can I use another type of pasta?
Absolutely! Penne, rotini, or even small shells will work just as well. Just avoid overcooking them before baking.
Can I make this casserole ahead of time?
Yes! Assemble it the night before, refrigerate, and pop it in the oven the next day. It also freezes beautifully.
What if I don’t have cream of chicken soup?
You can substitute with cream of mushroom or even make a homemade white sauce using butter, flour, chicken broth, and milk.
Can I add more veggies?
Of course! This recipe is flexible—feel free to add sautéed mushrooms, spinach, or chopped bell peppers.
STORAGE INSTRUCTIONS:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe dish, tightly wrapped, for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Cheesy Chicken Broccoli Orzo
- Creamy Crack Chicken Casserole
- One-Pot Cheesy Chicken Broccoli Rice Casserole – Creamy, Cozy & So Easy!
- Creamy Chicken and Spinach Casserole
CONCLUSION
There’s something so satisfying about transforming simple ingredients into a comforting, crowd-pleasing meal. This Rotisserie Chicken Casserole checks all the boxes—creamy, cheesy, crunchy, and absolutely stress-free. It’s the kind of dish you’ll keep coming back to, whether you’re feeding a hungry family or just craving a little homemade love at the end of a long day. Give it a try—you might just find your new weeknight favorite.
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Rotisserie Chicken Casserole
Description
There’s something incredibly comforting about casseroles—they’re warm, hearty, and seem to wrap you in a big, edible hug. Growing up, casseroles were the go-to on chilly weeknights or lazy Sunday evenings when no one wanted to fuss over a complicated dinner. They’re the type of dish that always brings people to the table with smiles and full bellies.
This Rotisserie Chicken Casserole is no exception. In fact, it’s become a bit of a weeknight hero in my household. You know those days when you grab a rotisserie chicken from the store because cooking from scratch just isn’t happening? This recipe takes that tender, flavorful chicken and turns it into something entirely new and even more satisfying. It’s also a great way to stretch a single chicken into a meal that serves the whole family—plus leftovers!
This dish reminds me of the casseroles my grandmother used to make—rich, creamy, and always topped with something golden and crispy. But it’s updated for today’s busy lives, using shortcuts like store-bought chicken without sacrificing the homemade feel. Perfect for potlucks, meal trains, or just your own comfort food cravings, this casserole is all about simplicity, flavor, and nostalgia.
Ingredients
4 cups cooked rotisserie chicken, shredded
8 oz egg noodles, cooked and drained
1 cup frozen peas and carrots, thawed
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1 cup crushed butter crackers (like Ritz)
2 tablespoons melted butter
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of butter or nonstick spray. This will help prevent any sticking and give your casserole those nice golden edges we all love.
Step 2: Cook the Noodles
Bring a pot of salted water to a boil and cook the egg noodles according to the package directions. Be sure to drain them just before they’re fully soft—al dente is perfect since they’ll continue to cook in the oven.
Step 3: Mix the Sauce
In a large bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. This mixture is the creamy heart of the casserole—rich, savory, and full of flavor. I always give it a little taste at this point and adjust the seasoning if needed.
Step 4: Combine Everything
Add the shredded rotisserie chicken, cooked noodles, and thawed peas and carrots into the sauce mixture. Give everything a good stir so all the ingredients are coated evenly. Then fold in 1 cup of the shredded cheddar cheese. It’s okay if it looks a little messy—it all bakes into deliciousness!
Step 5: Assemble the Casserole
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Then in a small bowl, mix the crushed butter crackers with melted butter, and sprinkle that golden mixture over the cheese layer. This buttery cracker topping is what gives the casserole that irresistible crunch.
Step 6: Bake and Serve
Bake in the preheated oven for about 30 minutes, or until the top is bubbly and lightly browned. Let it rest for 5–10 minutes before serving so everything sets just a bit—making for cleaner, creamier slices.
Notes
This casserole is a great make-ahead meal—just assemble it, cover, and refrigerate for up to 24 hours before baking. You can also freeze it before baking for up to 2 months. Just thaw overnight in the fridge and bake as directed.