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Ultimate Rotisserie Chicken Casserole

This recipe delivers a comforting and flavorful Rotisserie Chicken Casserole by focusing on moisture control, flavor development, and structural integrity. Pre-cooking vegetables and creating a creamy, well-seasoned sauce are key to avoiding a soggy, bland casserole. The addition of a crunchy topping and optional broiling ensures a satisfying and delicious meal.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Rotisserie chicken, meat removed and shredded about 3 cups
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 cup crushed butter crackers such as Ritz
  • 2 tablespoons melted butter

Equipment

  • large skillet
  • medium saucepan
  • Large bowl
  • 9x13-inch baking dish
  • small bowl
  • whisk
  • spatula
  • Measuring spoons
  • Measuring cups
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and red bell pepper and cook for another 3 minutes.
  4. Add the sautéed mushrooms and thawed peas, and stir to combine. Remove from heat.
  5. In a medium saucepan, melt butter over medium heat.
  6. Whisk in flour and cook for 1 minute, creating a roux.
  7. Gradually whisk in chicken broth and milk until smooth.
  8. Bring to a simmer, stirring constantly, until the sauce has thickened, about 5 minutes.
  9. Stir in salt, pepper, garlic powder, onion powder, thyme, and Parmesan cheese. Remove from heat.
  10. In a large bowl, combine the shredded rotisserie chicken, cooked vegetables, and creamy sauce. Mix well to ensure everything is evenly coated.
  11. Pour the mixture into a greased 9x13 inch baking dish.
  12. In a small bowl, combine shredded cheddar cheese, crushed butter crackers, and melted butter.
  13. Sprinkle evenly over the casserole.
  14. Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  15. For extra browning, broil for the last 1-2 minutes, watching carefully to prevent burning (optional).
  16. Let the casserole rest for 5-10 minutes before serving.

Notes

For best results, use a flavorful rotisserie chicken. Pre-cooking the vegetables is crucial to prevent a soggy casserole. Experiment with different herbs and spices to customize the flavor to your liking. Store leftovers in the refrigerator for up to 3 days.