Rotisserie Chicken Casserole
A delightful marriage of tender chicken, creamy sauce, and hearty vegetables, all baked to golden perfection.
Ingredients
Main ingredients
- 1 whole rotisserie chicken, shredded (skin removed)
- 2 cups cooked egg noodles
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- 1 cup chicken broth (low sodium)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt & pepper, to taste
- 1 cup shredded cheddar cheese
- Optional: fresh parsley, minced, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly.
- In a large mixing bowl, combine the shredded rotisserie chicken, cooked egg noodles, mixed vegetables, cream of chicken soup, sour cream, and chicken broth.
- Sprinkle in the garlic powder, onion powder, paprika, salt, and pepper. Stir until all ingredients are evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Allow the casserole to sit for about 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
For added flavor, sauté some onions and garlic before adding them to the mix. Feel free to substitute the mixed vegetables with any of your favorites, like broccoli or bell peppers. If you prefer a crunch, top the casserole with crushed crackers or breadcrumbs before baking. This dish freezes well, so consider making a double batch to enjoy later. Simple adjustments to spices can create your desired flavor profile; try adding Italian seasoning or cayenne for heat.