Rotisserie Chicken Casserole

why make this recipe

This casserole uses cooked rotisserie chicken and simple pantry items. It cooks fast and fills your home with warm smell. It feeds a family and makes good leftovers. If you like simple casseroles, you may also like baked potato chicken broccoli casserole for another easy dinner idea.

introduction

Rotisserie Chicken Casserole is a quick, warm meal. You mix shredded chicken, rice or pasta, veggies, soup, and cheese. Then you bake until the top is golden. It is easy to make and easy to change.

how to make Rotisserie Chicken Casserole

Ingredients :

• 2 cups shredded rotisserie chicken
• 1 cup cooked rice or pasta
• 1 cup frozen mixed vegetables
• 1 can cream of chicken soup
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded rotisserie chicken, cooked rice or pasta, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
3. Transfer the mixture to a greased casserole dish and sprinkle shredded cheese on top.
4. Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
5. Remove from the oven and let it cool slightly. Garnish with chopped parsley if desired. Serve warm.

how to serve Rotisserie Chicken Casserole

Serve the casserole warm. Use a spatula to cut squares. Add a side salad or steamed green beans. A slice of bread or rolls goes well with it.

how to store Rotisserie Chicken Casserole

Cool the casserole to room temperature. Cover with foil or store in an airtight container. Keep in the fridge for up to 3 days. To freeze, wrap well and freeze up to 2 months. Reheat in the oven at 350°F until hot, or microwave individual servings.

tips to make Rotisserie Chicken Casserole

• Use day-old rice or pasta so the dish is not too soggy.
• Thaw the frozen vegetables before mixing if they add extra water.
• Taste before baking and adjust salt and pepper.
• Replace half the milk with sour cream for a richer sauce.
• Let it rest 5 minutes after baking so it sets well.

variation (if any)

• Swap rice or pasta for cooked quinoa or cauliflower rice for a low-carb option.
• Add mushrooms, cooked bacon, or chopped bell pepper for more flavor.
• Use cream of mushroom soup for a different taste.
• Top with breadcrumbs mixed with butter for a crunchy crust.

FAQs

Q: Can I use fresh vegetables instead of frozen?
A: Yes. Cook fresh vegetables until tender before mixing so they do not release too much water.

Q: Can I make this in a slow cooker?
A: Yes. Mix ingredients and cook on low for 2-3 hours until hot. Add cheese at the end.

Q: How do I make it gluten-free?
A: Use gluten-free cream soup and gluten-free pasta or rice. Check labels for hidden gluten.

Q: Can I add more cheese?
A: Yes. Add extra cheese on top or stir some into the mix for a cheesier dish.

Q: Is it safe to reheat more than once?
A: Reheat only the portion you will eat. Repeated reheating can lower food quality and safety.

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