Description
A comforting and easy-to-make rotisserie chicken casserole loaded with tender chicken, creamy sauce, vegetables, and topped with melted cheese. Perfect for a family dinner or meal prep.
Ingredients
3 cups rotisserie chicken, shredded
2 cups cooked white rice
1 cup frozen peas, thawed
1 cup sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add chopped onion and sliced mushrooms and sauté for 5 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, thawed peas, sautéed onion, mushrooms, and garlic.
Add the condensed cream of mushroom soup, sour cream, chicken broth, dried thyme, salt, and black pepper to the bowl. Stir until all ingredients are well combined.
Transfer the mixture into a greased 9×13-inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
Bake in the preheated oven for 35 to 40 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
Remove from oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes