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Rotisserie Chicken and Rice Casserole

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A comforting rotisserie chicken and rice casserole filled with tender chicken, creamy goodness, and flavorful rice, making it the perfect weeknight meal.

Ingredients

Scale
  • 1 rotisserie chicken, shredded (about 3–4 cups)
  • 1 ½ cups long-grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese
  • 1 small onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Remove the skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces, setting it aside.
  3. In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion, thyme, salt, and pepper. Stir until smooth.
  4. Add the uncooked rice, stirring to coat it evenly in the sauce mixture. Then, add the shredded chicken, stirring until everything is evenly distributed.
  5. Transfer the mixture to the prepared baking dish and spread it evenly. Cover with aluminum foil.
  6. Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle the cheddar cheese evenly over the top. Bake for an additional 10-15 minutes until melted and bubbly.
  7. For a crispy topping, combine crushed crackers with melted butter and sprinkle over the casserole, baking for another 5 minutes until golden brown.
  8. Let rest for 5-10 minutes before serving. Garnish with fresh parsley and serve hot.

Notes

Adjust the amount of cheese based on your preference for richness. Experiment with herbs and spices for variation.

Nutrition

Find it online: https://sousviderecipe.com/rotisserie-chicken-rice-casserole/