When time is short but the craving for comfort food is strong, Rotisserie Chicken and Rice Casserole with Leftovers comes to the rescue. It’s the perfect solution for turning last night’s rotisserie chicken into a hearty, creamy, and flavorful casserole the whole family will love. With minimal prep and maximum flavor, this dish transforms simple pantry staples into something extraordinary.
Why This Casserole is a Must-Make
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Uses up leftover rotisserie chicken effortlessly
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Quick assembly with one-dish convenience
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Packed with rich flavor, creamy texture, and satisfying rice
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Customizable with your favorite veggies or cheese
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Perfect for meal prep, weeknight dinners, or freezer meals
Ingredients for Rotisserie Chicken and Rice Casserole
Main Ingredients:
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3 cups shredded rotisserie chicken (skin removed)
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2 cups cooked rice (white or brown)
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1 cup frozen peas and carrots (or mixed vegetables)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
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½ cup sour cream or Greek yogurt
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1 cup shredded cheddar cheese (plus more for topping)
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper to taste
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½ cup chicken broth or milk (to loosen the mixture)
Topping (Optional):
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½ cup crushed Ritz crackers or breadcrumbs
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2 tablespoons melted butter
How to Make Rotisserie Chicken and Rice Casserole
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or casserole dish.
2. Mix the Filling
In a large bowl, combine the shredded rotisserie chicken, cooked rice, frozen vegetables, cream of chicken soup, sour cream, cheddar cheese, and seasonings. Pour in the broth or milk and stir everything together until well combined.
3. Assemble the Casserole
Pour the mixture into your prepared baking dish and spread it evenly. If desired, top with extra shredded cheese for a golden, bubbly finish.
4. Add the Crunchy Topping
Mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the top of the casserole.
5. Bake to Perfection
Bake for 25–30 minutes, or until the casserole is heated through and the top is golden and slightly crispy. Let it cool for 5–10 minutes before serving.
Tips for Best Results
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Use cooked rice that’s slightly cooled—hot rice can make the mixture too sticky
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For extra richness, add a handful of Parmesan cheese to the filling
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Stir in sautéed onions or mushrooms for deeper flavor
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Replace peas and carrots with broccoli, corn, or spinach for variety
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Add a pinch of paprika or Italian seasoning for an herby twist
Variations and Substitutions
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Low-carb version: Swap rice with cooked cauliflower rice
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Gluten-free: Use a GF cream soup and ensure your crackers or topping are gluten-free
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Dairy-free: Use a dairy-free soup and cheese alternative with vegan sour cream
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Tex-Mex twist: Use taco seasoning, black beans, and pepper jack cheese
Make-Ahead and Storage Tips
This casserole is perfect for prepping in advance or enjoying as leftovers:
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Make-Ahead: Assemble the entire dish and refrigerate, covered, for up to 24 hours before baking
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Refrigerator: Store leftovers in an airtight container for up to 4 days
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Freezer: Freeze the unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake as directed
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Reheating: Warm individual portions in the microwave, or reheat covered in the oven at 350°F
What to Serve with This Casserole
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A crisp green salad with vinaigrette for balance
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Steamed green beans or roasted Brussels sprouts
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Garlic bread or buttered rolls
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A simple fruit salad for a refreshing finish
Why This Recipe Works Every Time
Rotisserie chicken is already tender, seasoned, and full of flavor, making it the ideal shortcut for a casserole. Combine it with creamy soup, savory cheese, hearty rice, and vegetables, and you've got a meal that feels like home. This recipe is flexible, affordable, and endlessly satisfying.
Whether you're looking to stretch leftovers, feed a hungry family, or make dinner without breaking a sweat, this Rotisserie Chicken and Rice Casserole will become a go-to favorite. It's simple, cozy, and unbelievably delicious—you won’t believe it started with leftovers.
