Description

This Rotisserie Chicken and Rice Casserole is a comforting and easy-to-make dish that combines tender shredded rotisserie chicken, creamy rice cooked in flavorful chicken broth, and a cheesy, crispy topping. Perfect for a family dinner, it’s a wholesome meal packed with protein and satisfying flavors.

Ingredients

Main Ingredients

3 cups cooked rotisserie chicken, shredded
1 1/2 cups uncooked long-grain white rice
3 cups chicken broth
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup frozen peas (optional)

Topping

1/2 cup crushed buttery crackers or panko
2 tablespoons unsalted butter, melted

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Mix the Casserole Ingredients: In a large mixing bowl, combine the uncooked rice, chicken broth, sour cream, cream of mushroom soup, shredded rotisserie chicken, finely chopped onion, minced garlic, paprika, salt, black pepper, and frozen peas if using. Stir well until all ingredients are thoroughly mixed.
Assemble in Baking Dish: Pour the mixture evenly into the prepared baking dish, smoothing the top with a spatula for even cooking.
Prepare the Topping: In a small bowl, mix the crushed buttery crackers or panko crumbs with the melted butter until evenly coated. Sprinkle this mixture evenly over the casserole to create a crispy topping.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook and absorb the flavors.
Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes. This step crisps up the topping and ensures the rice is tender and fully cooked.
Rest and Serve: Once baked, let the casserole rest for 5 minutes before serving to allow the flavors to settle and the dish to cool slightly for easier portioning.

Notes

Leftover rotisserie chicken works perfectly for this recipe, making it quick and convenient.
You can substitute cream of chicken soup instead of cream of mushroom for a flavor variation.
For an extra cheesy casserole, stir in an additional 1/2 cup of shredded cheddar cheese into the rice mixture before baking.