Succulent Rotisserie Chicken Casserole
This creamy, cheesy casserole is made with tender rotisserie chicken, egg noodles, and a golden breadcrumb topping—perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole, Dinner, Main Dish
- Method: Baked
- Cuisine: American, Comfort Food
Ingredients
2 cups shredded rotisserie chicken
1 (10.5 oz) can 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
Topping:
½ cup breadcrumbs
1 tablespoon melted butter
Instructions
Preheat Oven:
Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Mix Filling:
In a large bowl, combine rotisserie chicken, cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, onion powder, and pepper. Stir until smooth.
Add Noodles:
Fold in the cooked egg noodles until everything is evenly coated.
Assemble:
Pour mixture into prepared baking dish. In a small bowl, mix breadcrumbs with melted butter and sprinkle over the top.
Bake:
Bake uncovered for 20–25 minutes, or until bubbling and golden brown on top.
Cool & Serve:
Let rest 5 minutes before serving.
Notes
Add ½ tsp dried thyme or 1 tbsp chopped parsley for fresh flavor.
For creamier texture, sub half the cheddar with Monterey Jack or mozzarella.
You can prep this ahead and refrigerate (uncooked) for up to 24 hours before baking.
