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Delicious Rotisserie Chicken Casserole baked with cheese and veggies.

Rotisserie Chicken Casserole

A comforting and easy casserole that layers tender rotisserie chicken with crisp vegetables in a creamy, cheesy sauce, ideal for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded rotisserie chicken Swap with leftover roasted or poached chicken.
  • 1 cup chopped broccoli Use cauliflower florets if preferred.
  • 1 cup diced carrots Frozen diced carrots work well if short on time.
  • 1/2 cup diced onions Shallots or mild sweet onions are good substitutes.
  • 1 cup low-fat milk Use unsweetened plant milk for a dairy-free version.
  • 1/2 cup shredded low-fat cheese Mild cheddar or Monterey Jack can be used.
  • 1 tsp garlic powder Fresh minced garlic can be used instead.
  • 1 tsp black pepper White pepper is a subtler option.
  • 1 tsp salt Season to taste, especially if the chicken is seasoned.

Method
 

Preparation
  1. Preheat oven to 375°F and ensure the oven racks are centered.
  2. Mix chicken, broccoli, carrots, and onions in a bowl until evenly distributed.
Sauce Preparation
  1. In a separate bowl, whisk together milk, cheese, garlic powder, black pepper, and salt until the cheese begins to soften.
  2. Pour the sauce over the chicken and vegetables, and fold together until everything is coated.
Baking
  1. Transfer the mixture to a lightly greased baking dish, spreading it into an even layer.
  2. Bake for 25 minutes or until bubbly. If the top browns too quickly, tent with foil.
  3. Let it rest for five minutes before serving.

Notes

This casserole can be prepared a day in advance and kept in the refrigerator before baking. For a vegan version, replace chicken with tofu and use plant-based cheese.