Looking for an easy, comforting dinner that helps you use up leftover rotisserie chicken? This Rotisserie Chicken and Rice Casserole with Leftovers is creamy, flavorful, and ready in just 45 minutes. Perfect for busy weeknights or when you need a cozy, hearty meal.
Why You’ll Love This Chicken and Rice Casserole
This casserole is a lifesaver for anyone who buys a rotisserie chicken from the store but can’t finish it in one meal. Instead of letting your leftovers go to waste, transform them into a creamy, cheesy, baked dish the whole family will devour. Plus, it’s easy to customize with vegetables you have on hand.
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 2 cups cooked white or brown rice
- 1 cup frozen peas and carrots
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Combine the base: In a large bowl, mix shredded rotisserie chicken, cooked rice, frozen peas and carrots, diced onion, minced garlic, shredded cheese, sour cream, mayonnaise, cream of chicken soup, salt, pepper, and paprika.
- Transfer to dish: Spread the mixture evenly in the prepared baking dish.
- Make topping: In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole.
- Bake for 25-30 minutes, until the casserole is bubbly and the topping is golden brown.
- Serve warm, garnished with fresh parsley if desired.
Tips for the Best Rotisserie Chicken Casserole
- Rice options: White, brown, or even wild rice work well. Make sure rice is fully cooked before adding to the casserole.
- Veggie swaps: Use leftover roasted vegetables, steamed broccoli, or sautéed mushrooms instead of peas and carrots.
- Make ahead: Assemble the casserole up to 24 hours ahead, store covered in the fridge, then bake when ready.
- Storage: Leftovers keep in the fridge for up to 4 days or freeze for up to 2 months.
Why This Casserole is Perfect for Leftovers
Leftover rotisserie chicken is already packed with flavor — why not make the most of it? This casserole brings creamy, savory comfort with minimal prep, making it an ideal weeknight meal or potluck dish.
What’s the best rice for chicken casserole?
Cooked white, brown, or wild rice all work well. Make sure the rice is fully cooked before adding it to the casserole.
Can I freeze chicken and rice casserole?
Yes! Store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
What other veggies can I use?
Try broccoli, green beans, corn, bell peppers, or roasted vegetables you already have on hand.
Can I make this casserole gluten-free?
Yes, swap the cream of chicken soup with a gluten-free version and use gluten-free breadcrumbs.
Rotisserie Chicken and Rice Casserole with Leftovers
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and easy casserole that transforms leftover rotisserie chicken into a delicious dinner with rice and creamy goodness.
Ingredients
2 cups cooked rotisserie chicken, shredded
2 cups cooked white or brown rice
1 cup frozen peas and carrots
1 small onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 can (10.5 oz) cream of chicken soup
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine shredded chicken, cooked rice, peas and carrots, diced onion, minced garlic, cheddar cheese, sour cream, mayonnaise, cream of chicken soup, salt, pepper, and paprika.
3. Spread the mixture evenly into the prepared baking dish.
4. Mix panko breadcrumbs with melted butter and sprinkle evenly on top.
5. Bake for 25-30 minutes until casserole is bubbly and the topping is golden brown.
Notes
Use any cooked rice you prefer such as white, brown, or wild rice.
Swap frozen veggies for fresh if you have them on hand.
For convenience, prepare the casserole a day ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner,Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg