Succulent Rotisserie Chicken Casserole

Why You’ll Love This Recipe

I love this casserole because it delivers maximum comfort with minimal effort. It’s one of those recipes that feels like a warm hug—creamy, cheesy, and filling. Using rotisserie chicken saves me time, and I almost always have the rest of the ingredients on hand. Plus, it’s a hit with kids and adults alike, and it’s easy to adapt based on what’s in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups shredded rotisserie chicken

• 1 can (10.5 oz) condensed cream of chicken soup

• ½ cup sour cream

• ¼ cup milk

• 1 cup shredded cheddar cheese

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• 2 cups cooked egg noodles

• ½ cup breadcrumbs

• 1 tablespoon melted butter

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the shredded rotisserie chicken, cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, onion powder, and black pepper. I stir everything until it’s smooth and creamy.

3. I fold in the cooked egg noodles gently, making sure they’re well coated with the sauce.

4. I pour the mixture into the prepared baking dish and spread it out evenly.

5. In a small bowl, I mix the breadcrumbs with melted butter, then sprinkle that evenly over the top of the casserole for a crispy, golden crust.

6. I bake the casserole for 20–25 minutes, until the top is golden brown and the edges are bubbly.

7. I let it cool for about 5 minutes before serving—it makes the slices cleaner and helps everything set slightly.

Servings and Timing

This recipe makes about 6 hearty servings. Prep time is just 10 minutes, cooking time is 25 minutes, and total time comes to around 35 minutes. It’s fast, filling, and perfect for weeknight dinners or casual potlucks.

Variations

• Add Veggies: Sometimes I mix in a cup of frozen peas, corn, or chopped broccoli for added nutrition and color.

• Use Different Cheese: Swapping half the cheddar with Monterey Jack or mozzarella makes it extra gooey and mild.

• Spice it Up: A pinch of cayenne or a few dashes of hot sauce gives the dish a little kick.

• Top with Crushed Crackers: Instead of breadcrumbs, I crush buttery crackers or cornflakes for a different kind of crunch.

• Low-Carb Option: I’ve also used cooked cauliflower florets instead of egg noodles with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm individual portions in the microwave, or reheat the whole dish in a 350°F oven for 15–20 minutes until hot throughout. If it looks dry, I stir in a splash of milk before reheating.

FAQs

Can I freeze this casserole?

Yes, I freeze it unbaked by wrapping it tightly in foil and storing it for up to 2 months. When ready to eat, I thaw it overnight in the fridge and bake as instructed.

What’s the best pasta to use?

I prefer egg noodles for their soft texture, but rotini, penne, or elbow macaroni all work well too.

Can I use homemade cream sauce instead of canned soup?

Absolutely. I sometimes make a quick roux-based cream sauce with chicken broth and milk if I want to skip the canned version.

Can I make this ahead of time?

Yes. I assemble everything, cover, and refrigerate it for up to 24 hours. When ready, I just bake as directed, adding a few extra minutes if it’s cold from the fridge.

Is it possible to make this casserole gluten-free?

Yes. I use gluten-free noodles and a gluten-free cream of chicken soup alternative. Gluten-free breadcrumbs or crushed rice crackers make a great topping.

Conclusion

This Succulent Rotisserie Chicken Casserole is one of those classic, crowd-pleasing dishes I keep coming back to. It’s comforting, creamy, and easy enough for a weeknight yet satisfying enough to serve to guests. With just a few pantry staples and minimal prep, I get a warm, cheesy meal the whole family loves.