Description
Rotisserie chicken and rice casserole brings comfort straight from your kitchen to the dinner table. Packed with tender chicken, creamy sauce, and fluffy rice, this hearty dish delivers pure satisfaction in just one delicious scoop.
Ingredients
Scale
Main Ingredients:
- 1 rotisserie chicken, shredded
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 ½ cups shredded cheddar cheese
Supporting Ingredients:
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 small onion, diced
Seasonings and Extras:
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ cup crushed crackers
- 2 tablespoons melted butter
- Fresh parsley for garnish
Instructions
- Heat oven to 350°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Strip rotisserie chicken of skin and bones, then tear meat into small, bite-sized shreds using your hands.
- Whisk 1 can cream of chicken soup, 1 cup sour cream, 2 cups chicken broth, 1 teaspoon garlic powder, diced onion, 1 teaspoon thyme, salt, and pepper in a large mixing bowl until completely smooth.
- Pour 1 ½ cups uncooked rice into sauce mixture, stirring until rice is thoroughly coated. Fold in 3-4 cups shredded chicken, ensuring even distribution.
- Pour entire mixture into prepared baking dish, spreading contents evenly with a spatula. Cover dish completely with aluminum foil.
- Bake covered for 45 minutes at 350°F. Remove foil and sprinkle 1 ½ cups shredded cheddar cheese across the top. Bake uncovered for additional 10-15 minutes until cheese melts completely.
- For optional crispy topping, mix ½ cup crushed crackers with 2 tablespoons melted butter. Scatter mixture over casserole and return to oven for 5 minutes until golden brown.
- Remove casserole from oven and let rest 5-10 minutes. Garnish with chopped fresh parsley before serving.
Notes
- Swap rotisserie chicken for leftover grilled or poached chicken to customize the dish based on what protein is available in your kitchen.
- Use brown rice instead of white rice for added nutrition, but increase liquid and cooking time by about 15-20 minutes to ensure proper rice texture.
- For a gluten-free version, replace cream of chicken soup with homemade cream sauce and use gluten-free crackers or breadcrumbs as topping.
- Prepare this casserole ahead of time by assembling everything except cheese topping, then refrigerate and bake when ready – perfect for meal prepping or busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 1 hour - 1 hour 5 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 367 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 75 mg