Delicious Creamy Rotisserie Chicken Casserole Recipe
Transform your leftover rotisserie chicken into a comforting and flavorful weeknight meal with this Creamy Chicken and Rice Casserole. This dish combines tender chicken, fluffy rice, and a rich, cheesy sauce for a satisfying dinner that’s both quick and easy to make. Perfect for busy evenings when you crave a home-cooked meal without spending hours in the kitchen!
Ingredients List:
| Ingredient | Imperial | Metric |
|---|---|---|
| Cooked Rotisserie Chicken | 2 cups, shredded | 250g, shredded |
| Cooked White Rice | 3 cups | 600g |
| Butter | 4 tbsp | 60g |
| All-Purpose Flour | 1/4 cup | 30g |
| Chicken Broth | 2 cups | 500ml |
| Heavy Cream | 1 cup | 240ml |
| Shredded Cheddar Cheese | 1 cup | 100g |
| Salt | 1/2 tsp | 3g |
| Black Pepper | 1/4 tsp | 1g |
| Garlic Powder | 1/2 tsp | 1g |
| Onion Powder | 1/2 tsp | 1g |
| Fresh Parsley | 2 tbsp, chopped | 5g, chopped |
Step-by-Step Directions:
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Make the Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Add Cream & Cheese: Reduce the heat to low. Stir in the heavy cream, cheddar cheese, salt, pepper, garlic powder, and onion powder. Cook, stirring frequently, until the cheese is melted and the sauce is smooth.
- Combine & Bake: Remove from heat and stir in the shredded chicken and cooked rice. Pour the mixture into the prepared baking dish.
- Bake to Golden: Bake for 20-25 minutes, or until heated through and bubbly around the edges.
- Garnish & Serve: Garnish with fresh parsley and serve hot.
Time Estimates:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (per serving, based on 6 servings):
- Calories: Approximately 450
- Servings: 6
- Carbs: 35g
- Protein: 28g
- Fats: 22g
- Sugar: 3g
- Fiber: 1g
Creamy Leftover Rotisserie Chicken and Rice Casserole
Ingredients
- Cooked Rotisserie Chicken 2 cups shredded 250g, shredded
- Cooked White Rice 3 cups 600g
- Butter 4 tbsp 60g
- All-Purpose Flour 1/4 cup 30g
- Chicken Broth 2 cups 500ml
- Heavy Cream 1 cup 240ml
- Shredded Cheddar Cheese 1 cup 100g
- Salt 1/2 tsp 3g
- Black Pepper 1/4 tsp 1g
- Garlic Powder 1/2 tsp 1g
- Onion Powder 1/2 tsp 1g
- Fresh Parsley 2 tbsp chopped 5g, chopped
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Make the Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
- Add Cream & Cheese: Reduce the heat to low. Stir in the heavy cream, cheddar cheese, salt, pepper, garlic powder, and onion powder. Cook, stirring frequently, until the cheese is melted and the sauce is smooth.
- Combine & Bake: Remove from heat and stir in the shredded chicken and cooked rice. Pour the mixture into the prepared baking dish.
- Bake to Golden: Bake for 20-25 minutes, or until heated through and bubbly around the edges.
- Garnish & Serve: Garnish with fresh parsley and serve hot.
