Description
A creamy and filling casserole combining shredded rotisserie chicken, rice, and cheese, perfect for busy weeknight dinners.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 3 cups cooked white rice
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 1/2 cups frozen peas and carrots
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Melt the butter in a skillet over medium heat, then cook the diced onion until softened.
- Add the garlic and cook for 30 seconds.
- Stir together the cream of chicken soup, chicken broth, sour cream, salt, black pepper, and Italian seasoning until smooth in a large bowl.
- Add the cooked onion mixture, shredded chicken, cooked rice, peas and carrots, and 1 1/2 cups of cheddar cheese.
- Stir until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining 1/2 cup cheddar cheese.
- Bake uncovered for 25 to 30 minutes, until hot and bubbly and the cheese is melted.
- Let the casserole rest for 5 to 10 minutes, then sprinkle with chopped parsley and serve.
Notes
Browning the onion first brings out sweetness and cuts raw bite. Stirring the wet mix smooths lumps so the casserole heats evenly. Letting it rest helps the casserole set and makes it easier to slice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg