Description
This Rotisserie Chicken and Rice Casserole is a comforting and easy-to-make dish that the whole family will love. Creamy and flavorful, it’s perfect for a delicious weeknight dinner.
Ingredients
Scale
For the Casserole:
- 3 cups shredded rotisserie chicken
- 2 cups cooked white or brown rice
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese (divided)
- 1 cup frozen peas and carrots (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping (Optional):
- 1/2 cup crushed butter crackers or breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Casserole: In a large bowl, mix sour cream, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Add chicken, rice, peas, and 1 cup of cheddar cheese. Combine well.
- Bake: Pour the mixture into the baking dish, top with the remaining cheddar cheese. Optionally, mix the crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole. Bake for 25–30 minutes until golden and bubbly. Rest for 5–10 minutes before serving.
Notes
- Use leftover or pre-cooked rice for convenience.
- Substitute broccoli or spinach for peas and carrots if desired.
- This casserole freezes well; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
