Rotisserie Chicken Casserole
Baked rotisserie chicken casserole with cream of mushroom soup, sour cream, mixed vegetables, cheddar cheese, and French fried onions.
Ingredients
- 1 rotisserie chicken, skin discarded, flesh pulled apart (roughly 4 cups)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn)
- 1 1/2 cups shredded sharp cheddar cheese, split
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups French fried onions
Instructions
Preheat and Grease Dish:
Heat oven to 350°F (175°C). Coat a 9x13-inch baking dish with butter or nonstick spray.Mix Chicken Mixture:
In a large bowl, mix together shredded chicken, cream of mushroom soup, sour cream, milk, frozen vegetables, 1 cup of cheddar cheese, garlic powder, and pepper. Fold until thoroughly blended.Pour into Dish:
Pour the chicken mixture into the greased dish and smooth into an even layer.Bake for 20 Minutes:
Bake without cover for 20 minutes. Take out of the oven cautiously.Add Cheese and Onions:
Top with the remaining 1/2 cup cheddar cheese, then scatter French fried onions over the cheese.Bake Until Golden:
Put back in the oven and bake for an additional 10-12 minutes, until the topping turns golden and the filling is hot and bubbly.Let Casserole Rest:
Allow the casserole to sit for 5-7 minutes before serving so it can firm up.