Rotisserie chicken casseroles offer a quick and comforting solution for stress-free dinners. Recipes like Creamy Chicken and Rice, Cheesy Chicken Taco Bake, and Buffalo Chicken Casserole can be prepared in about 15 minutes and baked for 30 minutes. These dishes are versatile, allowing for ingredient substitutions and customizations to suit different tastes. They also provide convenient meal options that store well. Explore more delicious recipes and variations to make mealtime effortless.
Creamy Chicken and Rice Casserole
Creamy Chicken and Rice Casserole is a warm and comforting dish that blends tender rotisserie chicken with creamy soup, vegetables, and fluffy rice for a satisfying meal that's perfect for families or a gathering of friends.
Ideal for busy weeknights, this dish can be prepared in just 15 minutes with a total cooking time of about 40 minutes. It's a great way to use leftovers or rotisserie chicken, making it a convenient option when time is short.
Ingredients:
- 3 cups cooked rotisserie chicken, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rotisserie chicken, long-grain white rice, chicken broth, cream of mushroom soup, frozen mixed vegetables, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix until well combined.
- Season the mixture with salt and pepper to taste.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly across the bottom.
- Sprinkle the remaining cheddar cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and the edges are lightly golden.
- Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley if desired. Serve warm.
Variations and Tips:
- For a healthier version, substitute brown rice for white rice and use low-fat cream of mushroom soup.
- Add extra vegetables such as broccoli, bell peppers, or spinach for more nutrition and flavor.
- Spice it up with your favorite seasonings like paprika, thyme, or Italian herbs.
- This casserole can be assembled ahead of time and refrigerated. Just add 10-15 minutes to the baking time if baked from cold.
- Leftover casserole can be stored in the refrigerator for up to three days and reheats beautifully in the microwave.
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Cheesy Chicken Taco Bake
The Cheesy Chicken Taco Bake is a comforting and satisfying casserole that blends the savory flavors of taco night with the heartiness of a casserole dish. This dish is perfect for busy weeknights or casual family gatherings, as it makes for an easy one-dish meal that everyone will love.
Preparation takes about 15 minutes, with an additional baking time of 30 minutes, making it a quick and delicious option for busy cooks.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup crushed tortilla chips
- 1/4 cup chopped fresh cilantro (optional for garnish)
- Jalapeños (optional for garnish)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, black beans, frozen corn, taco seasoning, and salsa. Mix well to combine all ingredients thoroughly.
- In a separate bowl, mix the sour cream and half of the shredded cheddar cheese.
- Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
- Drop spoonfuls of the sour cream and cheese mixture over the chicken mixture, spreading it out as evenly as possible.
- Sprinkle the remaining cheddar cheese on top, followed by the crushed tortilla chips for added crunch.
- Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and jalapeños if using.
Variations and Tips:
- Substitutions: You can substitute black beans with pinto beans or chickpeas for a different flavor profile. Try using rotisserie turkey for a change!
- Vegetarian Option: Replace the shredded chicken with additional beans, or sautéed vegetables like bell peppers and zucchini for a vegetarian delight.
- Spiciness: Adjust the heat level by adding diced green chiles, hot salsa, or crushed red pepper flakes into the chicken mixture.
- Serving Suggestions: Pair this dish with a side of guacamole, fresh avocado, or a crisp salad to balance the richness of the casserole.
- Leftovers: Store leftover casserole in an airtight container in the refrigerator for up to 3 days; it also reheats well in the microwave!
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Buffalo Chicken Casserole
Buffalo Chicken Casserole is a delicious and hearty dish that marries the bold flavors of buffalo chicken with comforting casserole goodness. Perfect for game day or a cozy family dinner, this casserole is ideal for anyone who loves a bit of spice paired with creamy textures.
With a prep time of just 15 minutes and a bake time of 30 minutes, you can whip this up quickly for a satisfying meal.
Ingredients
- 3 cups rotisserie chicken, shredded
- 1 cup buffalo wing sauce
- 1 cup ranch dressing
- 2 cups cooked pasta (elbow macaroni or penne)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup celery, diced
- 1 cup green onions, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: blue cheese crumbles, extra green onions, and crushed tortilla chips
Cooking Steps
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, buffalo wing sauce, ranch dressing, and cooked pasta. Stir until the chicken and pasta are evenly coated.
- Add in the diced celery, chopped green onions, garlic powder, salt, and pepper. Mix well to combine all ingredients.
- In a greased 9×13 inch baking dish, pour the chicken mixture and spread it evenly.
- Sprinkle the shredded cheddar and mozzarella cheese over the top of the casserole.
- Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving. Top with optional toppings like blue cheese crumbles, extra green onions, or crushed tortilla chips for added flavor and crunch.
Variations and Tips
- For a spicier kick, add sliced jalapeños or use a hotter buffalo sauce.
- Swap ranch dressing for blue cheese dressing for a more authentic buffalo flavor.
- You can easily make this recipe gluten-free by using gluten-free pasta.
- To lighten the dish, consider using low-fat versions of ranch dressing and cheese.
- Leftovers can be refrigerated for up to three days and reheated in the oven or microwave.
Enjoy your comforting and zesty Buffalo Chicken Casserole!
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Chicken and Broccoli Alfredo Bake
The Chicken and Broccoli Alfredo Bake is a comforting and creamy casserole that brings together tender rotisserie chicken, vibrant broccoli, and decadent Alfredo sauce, all topped with gooey cheese. This dish is perfect for families looking to enjoy a hearty meal together or for those seeking a simple yet delicious option for weeknight dinners.
With a preparation time of just 15 minutes and a bake time of 30 minutes, you can have this satisfying casserole ready to serve in no time.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups broccoli florets, steamed
- 12 oz fettuccine pasta, cooked and drained
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded rotisserie chicken, steamed broccoli, cooked fettuccine, and Alfredo sauce. Stir until everything is evenly coated.
- Season the mixture with garlic powder, onion powder, salt, and pepper, adjusting to your taste preferences.
- Transfer the chicken and broccoli mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations & Tips:
- For added flavor, you can sauté some onions and mushrooms and mix them into the casserole.
- To make it even creamier, consider adding a splash of milk or extra Alfredo sauce if the mixture seems too thick.
- For a healthier option, swap the fettuccine for whole wheat or gluten-free pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a perfect pre-prepared meal for busy nights.
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BBQ Chicken and Biscuit Casserole
BBQ Chicken and Biscuit Casserole is a hearty and comforting dish that combines the flavors of tender rotisserie chicken, tangy BBQ sauce, and fluffy biscuits, making it a perfect meal for family gatherings or weeknight dinners.
This casserole comes together in about 30 minutes of preparation and 30 minutes of baking time, making it an ideal choice for busy individuals or families looking for a satisfying and quick meal.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup BBQ sauce (your choice of flavor)
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 can (16.3 oz) refrigerated biscuits
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions or parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, BBQ sauce, cream of chicken soup, milk, diced red onion, garlic powder, salt, and pepper. Mix until well combined.
- Pour the chicken mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Open the can of biscuits and cut each biscuit into quarters. Scatter the biscuit pieces evenly on top of the chicken mixture.
- Sprinkle shredded cheddar cheese over the top of the biscuits.
- Bake in the preheated oven for about 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with green onions or parsley if desired before serving.
Variations and Tips:
- For an extra kick, add diced jalapeños or hot sauce to the BBQ chicken mixture.
- Substitute the BBQ sauce with buffalo sauce for a spicy twist.
- You can use leftover turkey or cooked pulled pork in place of chicken for a different flavor.
- Serve with a side salad or steamed vegetables for a complete meal.
- To make this dish lighter, use low-fat cheese and cream of chicken soup.
Enjoy a savory slice of BBQ Chicken and Biscuit Casserole with your loved ones!
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Chicken Enchilada Casserole
Chicken Enchilada Casserole is a comforting and flavorful dish that combines the heartiness of a casserole with the spicy kick of classic enchiladas.
Perfect for busy families or anyone looking for a satisfying meal, this dish is both easy to prepare and sure to please. With a preparation time of around 15 minutes and a baking time of 30-35 minutes, you can have a delicious dinner on the table in under an hour.
Ingredients:
- 3 cups shredded rotisserie chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas, cut into quarters
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, and salt and pepper. Mix until well combined.
- In a greased 9×13 inch baking dish, layer half of the tortilla quarters across the bottom.
- Spread half of the chicken mixture over the tortillas, followed by half of the diced tomatoes and half of the shredded cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, tomatoes, and top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let it cool slightly, garnish with fresh cilantro if desired, and serve with sour cream on the side.
Variations and Tips:
- Add Vegetables: Incorporating diced bell peppers or sautéed onions can enhance the flavor and nutrition of the casserole.
- Spice it Up: For a spicier version, add diced jalapeños or use spicy enchilada sauce.
- Make it Ahead: This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just increase the baking time by a few minutes if baking straight from the fridge.
- Gluten-Free Option: Use corn tortillas instead of flour tortillas for a gluten-free alternative.
- Leftover Chicken: This recipe is also a great way to use up leftover chicken or turkey from previous meals!
Enjoy this delightful Chicken Enchilada Casserole as a warm, fulfilling dish that brings family and friends together around the dinner table!
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Chicken Parmesan Pasta Bake
Chicken Parmesan Pasta Bake is a comforting and flavorful dish that brings together succulent pieces of rotisserie chicken with al dente pasta smothered in marinara sauce and gooey cheese. This casserole is perfect for families or gatherings, making it a great option for busy weeknights or a potluck event.
With a prep time of just 15 minutes and a cooking time of around 30 minutes, you can have this delicious meal ready in under an hour.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 3 cups cooked pasta (penne or rigatoni)
- 2 cups marinara sauce
- 1 ½ cups mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked pasta, marinara sauce, and Italian seasoning. Mix well to confirm everything is evenly coated.
- Season with salt and pepper to taste, and fold in 1 cup of mozzarella cheese.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Top the casserole with the remaining mozzarella cheese and sprinkle the grated Parmesan cheese over the top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly with a golden brown color.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves if desired.
Variations and Tips:
- For a spicier kick, add red pepper flakes to the marinara sauce or use spicy Italian sausage as part of the protein.
- Experiment with different types of cheese, such as provolone or fontina, to give the dish a unique flavor.
- You can substitute the pasta with whole wheat or gluten-free options for a healthier alternative.
- Add in vegetables like spinach, mushrooms, or bell peppers for additional nutrition and flavor.
- To save time, you can prepare this dish ahead of time and store it in the refrigerator; simply bake it when you're ready to serve.
Enjoy this hearty Chicken Parmesan Pasta Bake as a delightful twist on traditional chicken Parmesan!
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Rotisserie Chicken Lasagna
Rotisserie Chicken Lasagna is a comforting, hearty dish that combines layers of tender, shredded rotisserie chicken with rich cheese and savory marinara sauce, making it perfect for busy weeknight dinners or cozy family gatherings.
With a preparation time of about 20 minutes and a cooking time of 45 minutes, this dish is ideal for anyone looking to whip up a nourishing meal with minimal effort. It not only satisfies the taste buds but also provides an easy way to repurpose leftover rotisserie chicken.
Ingredients:
- 3 cups shredded rotisserie chicken
- 9 lasagna noodles (no-boil or regular)
- 4 cups marinara sauce
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh basil or 1 tablespoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped spinach or other vegetables
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the ricotta cheese, egg, basil, garlic powder, salt, and pepper. Mix well until smooth.
- In a greased 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Place three lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the shredded rotisserie chicken, and a third of the mozzarella cheese.
- Pour 1 cup of marinara sauce over the cheese layer.
- Repeat this process with another layer of noodles, the remaining ricotta mixture, the rest of the chicken, and another third of the mozzarella cheese.
- Top with the final layer of noodles, the remaining marinara sauce, and sprinkle the last third of mozzarella and all of the Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for about 10 minutes before slicing and serving.
Variations and Tips:
- Feel free to add layers of sautéed vegetables like zucchini, bell peppers, or spinach for extra nutrition.
- Use different types of cheese, such as provolone or fontina, for a unique flavor twist.
- For a little heat, add red pepper flakes to the marinara sauce or mix in some chopped jalapeños.
- If you prefer a lighter dish, replace some of the ricotta with cottage cheese or Greek yogurt.
- This lasagna can be prepared in advance and assembled up to a day ahead. Just cover and refrigerate until you're ready to bake, adding a few extra minutes to the cooking time.
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Chicken and Mushroom Rice Casserole
The Chicken and Mushroom Rice Casserole is a hearty and comforting dish that combines the savory flavors of rotisserie chicken, rich mushrooms, and creamy rice, making it an ideal meal for families or anyone looking for a satisfying and easy weeknight dinner.
With a preparation time of approximately 15 minutes and a cooking time of around 45 minutes, this dish offers a quick and delicious option for busy schedules, all while providing a fulfilling taste of home cooking.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1 cup sliced mushrooms (fresh or canned)
- 1 cup frozen peas and carrots
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Cooking Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded rotisserie chicken, uncooked rice, cream of mushroom soup, chicken broth, sliced mushrooms, frozen peas and carrots, diced onion, minced garlic, thyme, paprika, salt, and pepper.
Mix well until all ingredients are evenly coated.
3. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
4. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
5. After 30 minutes, remove the foil and sprinkle shredded cheddar cheese on top if using.
Bake uncovered for an additional 15 minutes, or until the rice is tender and the casserole is bubbling.
6. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- Vegetarian Option: Replace the rotisserie chicken with additional vegetables like bell peppers, zucchini, or cooked lentils.
- Different Grains: Substitute the long-grain white rice with brown rice or quinoa for a healthier twist.
- Add More Flavor: Try adding a splash of soy sauce or Worcestershire sauce for an extra flavor boost.
- Creaminess Factor: For a creamier casserole, include a half cup of sour cream or cream cheese in the mixture.
- Make Ahead: This casserole can be prepared in advance. Simply assemble the ingredients in the baking dish, cover, and refrigerate overnight.
Increase the baking time by 10-15 minutes when cooking from cold.
– Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheat in the oven or microwave before serving.
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Spinach Artichoke Chicken Casserole
The Spinach Artichoke Chicken Casserole is a comforting and flavorful dish that beautifully combines tender rotisserie chicken, creamy spinach, and tangy artichokes.
With a preparation time of about 20 minutes and a baking time of 30 minutes, this casserole is ideal for busy families looking for a hearty meal or for gatherings where you want to impress guests with minimal effort.
It's a perfect comfort food that can easily be customized to suit your tastes.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional for topping)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the shredded rotisserie chicken, thawed spinach, chopped artichoke hearts, garlic powder, onion powder, salt, and pepper. Mix well.
- Fold in half of the mozzarella cheese and all of the grated Parmesan cheese, reserving the remaining mozzarella for topping.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the reserved mozzarella cheese on top, and if desired, add breadcrumbs for an extra crispy topping.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Allow the casserole to cool for a few minutes before serving.
Variations & Tips:
- For added flavor, consider mixing in some chopped sun-dried tomatoes or diced red bell peppers.
- Swap out the mozzarella for other cheeses like cheddar or gouda for a different taste profile.
- To make it a one-pan meal, add cooked pasta or rice to the mixture before baking.
- Leftovers make for great lunches; simply reheat and enjoy throughout the week!
- Consider adding a sprinkle of crushed red pepper flakes for a little heat.
Chicken Pot Pie Casserole
Chicken Pot Pie Casserole is a comforting, hearty dish that combines tender rotisserie chicken, a creamy filling, and a flaky topping, all baked to perfection.
This dish is ideal for family dinners or cozy gatherings with friends, and it's especially appreciated on chilly evenings when you want something warm and satisfying. The preparation time is approximately 15 minutes, with an additional baking time of about 30-35 minutes.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 (8 oz) tube refrigerated crescent roll dough
- 1 cup shredded cheddar cheese (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Pour the chicken mixture into a greased 9×13 inch casserole dish, spreading it evenly.
- Unroll the crescent roll dough and carefully lay the triangles on top of the chicken mixture, slightly overlapping to cover the entire surface.
- If desired, sprinkle shredded cheddar cheese over the top of the crescent roll dough for added flavor.
- Bake in the preheated oven for 30-35 minutes or until the crescent roll topping is golden brown and bubbly.
- Allow the casserole to cool for about 5 minutes before serving.
Variations and Tips:
- For a healthier option, substitute the cream of chicken soup with a homemade sauce or use low-fat versions of the soup.
- Add fresh herbs such as thyme or rosemary for extra flavor.
- Mix in different vegetables according to your preference or seasonal availability.
- You can use puff pastry instead of crescent roll dough for a different texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Mediterranean Chicken and Quinoa Bake
The Mediterranean Chicken and Quinoa Bake is a delicious and hearty casserole that combines the savory flavors of rotisserie chicken with the wholesome goodness of quinoa, fresh vegetables, and Mediterranean herbs. This dish is perfect for families looking for a quick yet satisfying meal, as it can be prepared in under an hour.
It's ideal for weeknight dinners, meal prep for the week, or when entertaining guests who appreciate a healthy, flavorful option.
Ingredients:
- 2 cups cooked quinoa
- 2 cups shredded rotisserie chicken
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked quinoa, shredded rotisserie chicken, cherry tomatoes, chopped spinach, diced red onion, feta cheese, and Kalamata olives.
- In a separate small bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper. Pour this mixture over the quinoa and chicken mixture, and stir until everything is well-coated.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the casserole is heated through and the top is slightly golden.
- Garnish with fresh parsley, if desired, before serving.
Variations and Tips:
- Substitute other proteins such as turkey or chickpeas for a vegetarian option.
- Feel free to add other Mediterranean vegetables such as zucchini, bell peppers, or artichokes for added flavor and nutrition.
- This dish can be stored in the refrigerator for up to 3 days, making it great for meal prep.
- To make it even creamier, consider mixing in some Greek yogurt or a splash of chicken broth before baking.
- For a crispy topping, sprinkle some breadcrumbs or additional feta cheese on top during the last 5 minutes of baking.
Chicken and Corn Chowder Casserole
Chicken and Corn Chowder Casserole is a delightful and hearty dish that combines the creamy goodness of chowder with the comforting texture of a casserole. Perfect for families or cozy gatherings, this dish is ideal for anyone looking to whip up a quick meal that delivers flavor and warmth.
With a preparation time of approximately 20 minutes and an additional baking time of 25-30 minutes, you can easily have this satisfying casserole ready to serve in no time.
Ingredients:
- 3 cups shredded rotisserie chicken
- 2 cups corn (fresh, frozen, or canned)
- 1 can (cream-style) corn
- 1 cup diced potatoes (peeled and cubed)
- 1 medium onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup crushed saltine crackers (optional for topping)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, both types of corn, diced potatoes, diced onion, chicken broth, heavy cream, garlic powder, paprika, salt, and pepper. Stir well to confirm all ingredients are evenly mixed.
- Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly to ensure even cooking.
- Sprinkle shredded cheddar cheese over the top of the casserole.
- If using, sprinkle the crushed saltine crackers on top of the cheese for added crunch.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the aluminum foil and continue baking for an additional 10-15 minutes, or until the casserole is bubbling and the top is golden brown.
- Allow to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations and Tips:
- For a spicy kick, add diced jalapeños or sprinkle hot sauce into the mixture.
- Swap out shredded chicken for shredded turkey if you have leftovers from holiday meals.
- Experiment with different cheeses, such as Monterey Jack or Pepper Jack, for a unique flavor profile.
- To lighten the casserole, substitute heavy cream with half-and-half or use low-fat cheese options.
- You can add vegetables such as bell peppers, carrots, or broccoli to increase the nutritional value and add more texture.
- This casserole can be made ahead of time and stored in the fridge for up to 24 hours; simply cover with foil and bake as directed when ready to serve.
Loaded Chicken and Potato Bake
The Loaded Chicken and Potato Bake is a hearty and satisfying casserole that brings together the comforting flavors of rotisserie chicken, creamy potatoes, and gooey cheese.
It's ideal for busy weeknights when you want to prepare a delicious meal for the family with minimal effort, as it can be made in just about 20 minutes of prep time and 45 minutes of baking.
This dish is perfect for those who love a blend of textures—from creamy to crispy—and is a guaranteed crowd-pleaser.
Ingredients:
- 2 cups shredded rotisserie chicken
- 4 medium-sized potatoes, diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onions
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1/2 cup cooked and crumbled bacon (optional)
- Fresh parsley for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the diced potatoes, shredded rotisserie chicken, sour cream, garlic powder, onion powder, salt, and pepper. Mix well until the potatoes are evenly coated.
- Fold in half of the cheddar cheese, half of the mozzarella cheese, and the green onions. If using, add the crumbled bacon as well.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the remaining cheddar and mozzarella cheese on top, ensuring an even layer.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and the potatoes are tender.
- Once done, remove from the oven and let it cool for a few minutes before garnishing with fresh parsley. Serve warm!
Variations and Tips:
- For added flavor, consider mixing in your favorite herbs, such as thyme or rosemary, with the potato mixture.
- Swap out the cheese for a different kind, such as pepper jack for a kick or gouda for a smoky flavor.
- To make it a complete meal, add vegetables like broccoli or spinach right into the mix.
- If you prefer a crispier top, you can broil the casserole for the last 2-3 minutes of cooking; just keep an eye on it to prevent burning.
- Leftovers can be stored in the fridge for up to three days and reheated in the microwave or oven.
Chicken and Green Bean Casserole
Chicken and Green Bean Casserole is a delightful and hearty dish that combines tender rotisserie chicken with crisp green beans and a creamy sauce, all topped with a crispy breadcrumb or onion topping.
This comfort food is perfect for busy weeknight dinners or family gatherings, as it can be prepared in about 30 minutes and baked to perfection. It's a filling meal that pleases both kids and adults, making it a go-to recipe for satisfying hunger without spending hours in the kitchen.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 3 cups fresh or frozen green beans, trimmed
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup crispy fried onions (or breadcrumbs)
- 1 tablespoon olive oil
- Optional: 1/2 cup sliced mushrooms
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, green beans, cream of mushroom soup, sour cream, garlic powder, black pepper, and optional mushrooms, if using. Mix until well combined.
- In a greased 9×13 inch casserole dish, spread the chicken and green bean mixture evenly across the bottom.
- Sprinkle the shredded cheddar cheese evenly on top of the mixture.
- In a small bowl, mix the crispy fried onions with olive oil. Evenly distribute the mixture on top of the cheese layer for added crunch.
- Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let sit for 5 minutes before serving.
Variations and Tips:
- For a healthier version, you can substitute the cream of mushroom soup with a homemade white sauce or a low-fat alternative.
- Add cooked rice or quinoa to the mixture for extra substance and nutrition.
- Experiment with different vegetables like corn, peas, or diced bell peppers to add more color and flavor.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper or a splash of hot sauce to the mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and can also be frozen for later use.
Tex-Mex Chicken and Black Bean Casserole
Tex-Mex Chicken and Black Bean Casserole is a hearty and flavorful dish that combines tender rotisserie chicken with black beans, rich spices, and plenty of cheese, making it a perfect choice for busy weeknight dinners or cozy gatherings with family and friends.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish is not only easy to make but also incredibly satisfying. It's ideal for those looking to enjoy a comforting meal that packs a punch of flavor and can easily be adapted to suit different tastes.
Ingredients:
- 2 cups shredded rotisserie chicken
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1 cup diced bell pepper (any color)
- 1 cup diced onion
- 1 tablespoon taco seasoning
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 8 small corn or flour tortillas, cut into strips
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, bell pepper, onion, and taco seasoning. Stir until well mixed. Season with salt and pepper to taste.
- Spread a thin layer of the mixture into the bottom of the prepared casserole dish. Add a layer of tortilla strips over the top, then spread half of the sour cream, followed by a layer of one cup of shredded cheese.
- Repeat the layering process with the remaining chicken mixture, tortilla strips, the rest of the sour cream, and top with the remaining cheese.
- Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Once ready, let it cool for a few minutes before garnishing with fresh cilantro if desired, and serve warm.
Variations and Tips:
- For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the chicken mixture.
- Swap the cheddar cheese for pepper jack for added flavor and heat.
- Feel free to include other veggies like zucchini or spinach to boost the nutritional value.
- This casserole can be made ahead of time; simply assemble it and refrigerate until ready to bake. Just add a few extra minutes to the baking time if it's cold from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can easily be reheated in the microwave or oven.
Chicken and Asparagus Risotto Bake
Chicken and Asparagus Risotto Bake is a warm, comforting casserole perfect for a family dinner or a small gathering with friends. This creamy and flavorful dish showcases tender rotisserie chicken meat combined with asparagus and a rich risotto base, making it an ideal way to use leftover chicken.
With a preparation time of approximately 15 minutes and a baking time of around 30 minutes, this recipe allows you to quickly create a delicious and satisfying meal that everyone will enjoy.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup asparagus, chopped into bite-sized pieces
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 2-3 minutes.
- Stir in the arborio rice, allowing it to toast slightly for about 1 minute.
- Gradually add the chicken broth, one cup at a time, stirring frequently until the broth is absorbed before adding more. This process should take about 15 minutes, and the rice should be slightly al dente.
- Once the rice is cooked, stir in the chopped asparagus, shredded rotisserie chicken, heavy cream, and half of the Parmesan cheese. Season with salt and pepper to taste.
- Transfer the mixture into a greased baking dish, spreading it evenly. Top with the remaining Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.
Variations and Tips:
- Substitute asparagus for other vegetables like broccoli, spinach, or peas to suit your taste.
- For an extra kick, consider adding some cooked bacon or pancetta to the mixture before baking.
- If you prefer a lighter version, replace heavy cream with milk or a dairy-free alternative.
- To enhance the flavor, add herbs like thyme or basil while mixing in the chicken and vegetables.
- This casserole makes excellent leftovers and can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Chicken and Stuffing Casserole
Chicken and stuffing casserole is a comforting and hearty dish that combines tender rotisserie chicken with savory stuffing, creamy soup, and delicious seasonings for a satisfying meal.
Perfect for busy weeknights or family gatherings, this casserole is incredibly easy to prepare, with a total cooking time of about 40 minutes. It's an ideal way to use leftover chicken and is sure to please both kids and adults alike.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1 (6 oz) package stuffing mix
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, and black pepper. Mix well until evenly distributed.
- In a separate bowl, prepare the stuffing mix by following the package instructions, usually involving adding water and butter.
- In a greased 9×13 inch baking dish, spread the chicken mixture evenly across the bottom.
- Layer the stuffing mix over the chicken mixture, spreading it evenly.
- If using, sprinkle the shredded cheddar cheese on top of the stuffing.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the stuffing is golden brown and the casserole is heated through.
Variations & Tips:
- For added flavor, mix in some sautéed onions and garlic into the chicken mixture.
- Substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor profile.
- Add fresh herbs like thyme or rosemary for extra seasoning.
- If you prefer a crunchy texture, top the casserole with crushed crackers or fried onions before baking.
- This recipe can also be made ahead of time and stored in the refrigerator.
Just bake it when you're ready to serve!
Thai Peanut Chicken Casserole
Thai Peanut Chicken Casserole is a delightful and comforting dish that merges the flavors of Thai cuisine with the ease of a casserole. Perfect for busy weeknights or cozy family gatherings, this dish brings together tender rotisserie chicken, creamy peanut sauce, and an array of crunchy vegetables, all baked to perfection.
With a preparation time of just 30 minutes, and an overall cooking time of around 45 minutes, you can have this satisfying meal ready to serve in no time.
Ingredients:
- 3 cups cooked rotisserie chicken, shredded
- 1 cup cooked rice (white or brown)
- 1 cup broccoli florets
- 1 cup bell peppers, chopped (red or yellow)
- 1 cup shredded carrots
- 1/2 cup peanuts, chopped (unsalted)
- 1 cup coconut milk
- 1/2 cup Thai peanut sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, broccoli, bell peppers, shredded carrots, and chopped peanuts.
- In a separate bowl, whisk together the coconut milk, Thai peanut sauce, soy sauce, lime juice, salt, and pepper. Pour this mixture over the chicken and vegetable blend, stirring until everything is well-coated.
- Transfer the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- If desired, sprinkle shredded cheese on top of the casserole.
- Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the casserole is heated through and the top is slightly golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with sliced green onions before serving.
Variations & Tips:
- Swap out vegetables based on your preference; snap peas, carrots, or zucchini are great alternatives.
- For an extra kick, add some red pepper flakes or sliced jalapeños to the peanut sauce mixture.
- To make this dish vegetarian, substitute the rotisserie chicken with firm tofu or chickpeas.
- You can prepare the casserole ahead of time; just store it covered in the refrigerator before baking. When ready to bake, allow it to sit at room temperature for about 20 minutes and then follow the baking instructions.
- Serve this casserole with a side of steamed jasmine rice or a crisp salad for a complete meal.
Creamy Chicken and Spinach Pasta Bake
This Creamy Chicken and Spinach Pasta Bake is a hearty and comforting dish that combines tender rotisserie chicken, nutritious spinach, and pasta enveloped in a creamy sauce, making it perfect for busy weeknights or family gatherings.
Ideal for anyone looking for a quick and satisfying meal, this recipe takes about 30 minutes to prepare and 30 minutes to bake, making it a wonderfully efficient option for those pressed for time.
Ingredients:
- 2 cups rotisserie chicken, shredded
- 8 ounces penne or fusilli pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Alfredo sauce
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- Olive oil, for greasing the baking dish
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil.
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large mixing bowl, combine the shredded rotisserie chicken, chopped spinach, ricotta cheese, Alfredo sauce, garlic powder, onion powder, salt, pepper, and Italian seasoning. Mix well to incorporate all ingredients.
- Fold in the cooked pasta until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the top with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
- Remove from the oven and allow to cool slightly before serving.
Variations and Tips:
- Swap out the spinach for other greens like kale or Swiss chard for a different flavor profile.
- For added vegetables, consider mixing in diced bell peppers, zucchini, or mushrooms.
- If you like a little spice, add a pinch of red pepper flakes into the filling mixture.
- Substitute Alfredo sauce with homemade béchamel sauce for a lighter option.
- Use gluten-free pasta if you prefer a gluten-free dish.
- This casserole can be prepared ahead of time; just assemble it, cover tightly with foil, and refrigerate until ready to bake, adding extra baking time as needed.
Chicken and Sweet Potato Casserole
This Chicken and Sweet Potato Casserole is a heartwarming dish that combines tender rotisserie chicken with sweet potatoes, creating a comforting meal perfect for family dinners or meal prep for the week.
It takes about 15 minutes of prep time and around 30 minutes to bake, making it a quick and satisfying option for busy weeknights. This casserole is not only delicious but also provides a nutritious balance of protein and complex carbohydrates, ideal for individuals and families looking for wholesome comfort food.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 4 medium sweet potatoes, peeled and cubed
- 1 cup broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional, for topping)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and add the cubed sweet potatoes. Boil until fork-tender, about 10-12 minutes. Drain and set aside.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked sweet potatoes, broccoli florets, shredded cheddar cheese, sour cream, milk, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined.
- Lightly grease a 9×13 inch baking dish with olive oil, and pour the chicken and sweet potato mixture into the dish, spreading it evenly.
- If desired, sprinkle breadcrumbs over the top for added texture.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the top is golden brown.
- Let cool for a few minutes before serving.
Variations and Tips:
- For added flavor, mix in some chopped herbs like thyme or rosemary.
- Substitute the broccoli with other vegetables such as green beans or spinach for variety.
- Add a layer of cooked quinoa or rice for extra fiber and nutrients.
- For a lighter version, swap out the sour cream and cheese with Greek yogurt and reduced-fat cheese.
- This casserole can be made ahead of time; simply assemble it, cover with foil, and refrigerate before baking. When ready to bake, add about 10 additional minutes to the cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.
Unstuffed Chicken Cabbage Casserole
Unstuffed Chicken Cabbage Casserole is a warm, hearty dish that makes for a comforting meal, perfect for busy weeknights or when you want to enjoy healthy comfort food.
This easy-to-make casserole combines tender rotisserie chicken, savory cabbage, and flavorful spices for a delicious one-pan meal. Preparation takes about 10 minutes, and the casserole will be ready to enjoy in just an hour.
Ingredients:
- 4 cups shredded green cabbage
- 2 cups cooked rotisserie chicken, shredded
- 1 cup diced tomatoes (canned or fresh)
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the shredded cabbage and cook for about 5-7 minutes, until it begins to soften.
- In a large mixing bowl, combine the cooked chicken, diced tomatoes, cooked rice, thyme, paprika, salt, and pepper. Mix well.
- Add the sautéed cabbage-onion mixture to the chicken mixture and stir until evenly combined.
- Transfer the entire mixture into a greased 9×13-inch baking dish. Spread out evenly and top with shredded cheese.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Variations and Tips:
- For a gluten-free version, substitute rice with quinoa or cauliflower rice.
- Feel free to incorporate other vegetables such as carrots or bell peppers for extra color and nutrition.
- If you're a spice lover, add some red pepper flakes or hot sauce into the chicken mixture for an extra kick.
- This casserole can be made ahead of time. Just assemble it, cover it, and refrigerate for up to 24 hours before baking. You may need to add extra baking time if baking straight from the fridge.
- Serve with a side salad or crusty bread for a complete meal. Enjoy!
Chicken Jambalaya Casserole
Chicken Jambalaya Casserole is a comforting and hearty dish that marries the flavors of Louisiana's classic jambalaya with the convenience of a baked casserole. It's perfect for family dinners or gatherings, providing a filling meal that even picky eaters will enjoy.
This dish can be prepared in about 20 minutes and baked in the oven for 30 minutes, making it a quick option for busy weeknights.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup long-grain white rice
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 cups chicken broth
- 1 cup bell peppers, chopped (red, green, or yellow)
- 1 cup onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Green onions, for garnish (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish.
- In a large skillet over medium heat, add the olive oil, then sauté the chopped bell peppers and onions until softened, about 5 minutes.
- Stir in the shredded rotisserie chicken and cook for another 2 minutes.
- In a large bowl, combine the rice, diced tomatoes with green chilies, chicken broth, garlic powder, onion powder, Cajun seasoning, salt, and black pepper. Mix well.
- Pour the chicken and vegetable mixture into the bowl with the rice and stir until fully combined.
- Transfer the mixture into the greased casserole dish and spread it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped green onions, if desired, and let it sit for 5 minutes before serving.
Variations and Tips:
- For a spicier kick, add diced jalapeños or increase the amount of Cajun seasoning.
- You can substitute the rotisserie chicken with cooked sausage or shrimp for a different protein option.
- Add vegetables like peas, corn, or celery for extra nutrition and flavor.
- To make it a one-pot meal, cook everything in a large pot and then transfer it to the casserole dish before baking.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
One-Pan Chicken and Vegetable Casserole
This One-Pan Chicken and Vegetable Casserole is a hearty, comforting dish that brings together tender rotisserie chicken with an array of colorful vegetables in a creamy sauce, all baked to perfection.
It's ideal for busy families looking for a nutritious meal that doesn't take ages to prepare. You can whip it up in just about 15 minutes, and it bakes for 30-35 minutes, making it a perfect option for a quick weeknight dinner.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 2 cups mixed vegetables (broccoli, carrots, bell peppers, etc.)
- 1 cup cooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon olive oil (for greasing)
Cooking Steps:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large bowl, combine the shredded rotisserie chicken, mixed vegetables, cooked rice, cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
- Pour the chicken and vegetable mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the top with shredded cheddar cheese, and if desired, add a layer of breadcrumbs for extra crunch.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Then, uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
- Remove from the oven and allow to cool for a few minutes before serving.
Variations and Tips:
- For a healthier spin, substitute low-fat cream of chicken soup and Greek yogurt for the sour cream.
- Feel free to mix and match vegetables based on your family's preferences or what you have on hand. Spinach, zucchini, or green beans are also great additions.
- If you want to make it more filling, consider adding some beans or chickpeas for extra protein and fiber.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheat well in the microwave or oven.
Chicken Fajita Casserole
Chicken Fajita Casserole is a hearty and delicious dish that brings the bold flavors of traditional fajitas into an easy-to-bake casserole form. This comforting meal is perfect for families, busy weeknights, or even for a cozy gathering with friends. It combines rotisserie chicken, bell peppers, onions, and a zesty flavor profile, all topped with melted cheese.
With a preparation time of just about 15 minutes and a baking time of 30 minutes, this dish is both time-efficient and satisfying.
Ingredients:
- 2 cups cooked rotisserie chicken, shredded
- 1 cup bell peppers (any color), sliced
- 1 cup onion, sliced
- 1 cup corn (canned or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 ½ cups shredded cheddar cheese
- ½ cup salsa
- Fresh cilantro, chopped (for garnish)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded rotisserie chicken, sliced bell peppers, sliced onion, corn, black beans, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Stir in the cooked rice and salsa, mixing thoroughly to guarantee the ingredients are evenly distributed.
- Grease a 9×13-inch baking dish and pour in the chicken fajita mixture. Spread it evenly across the dish.
- Sprinkle the shredded cheddar cheese generously on top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the oven and let it cool for a few minutes before garnishing with freshly chopped cilantro.
- Serve warm and enjoy your comforting Chicken Fajita Casserole!
Variations and Tips:
- Vegetarian Option: Substitute the rotisserie chicken with a mix of sautéed veggies like zucchini, mushrooms, and additional beans to keep it hearty.
- Add Spice: If you like it spicy, consider adding jalapeños or a dash of cayenne pepper to the mixture.
- Toppings: Experiment with different toppings! You can add sour cream, avocado, or a squeeze of lime before serving.
- Meal Prep: This casserole can be made ahead of time and refrigerated, then baked when ready to serve. Just adjust the baking time as needed.
- Freezing: Freeze leftovers for up to 3 months; just be sure to store in an airtight container. Reheat in the oven until warmed through.
Enjoy your Chicken Fajita Casserole for a delightful and satisfying meal!
