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