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Top-down look at a casserole with shredded chicken, mixed vegetables, and melted cheddar, topped with crispy fried onions.

Rotisserie Chicken Casserole

Baked rotisserie chicken casserole with cream of mushroom soup, sour cream, mixed vegetables, cheddar cheese, and French fried onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 7 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

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

Method
 

  1. Preheat and Grease Dish:

    Heat oven to 350°F (175°C). Coat a 9x13-inch baking dish with butter or nonstick spray.

  2. 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.

  3. Pour into Dish:

    Pour the chicken mixture into the greased dish and smooth into an even layer.

  4. Bake for 20 Minutes:

    Bake without cover for 20 minutes. Take out of the oven cautiously.

  5. Add Cheese and Onions:

    Top with the remaining 1/2 cup cheddar cheese, then scatter French fried onions over the cheese.

  6. 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.

  7. Let Casserole Rest:

    Allow the casserole to sit for 5-7 minutes before serving so it can firm up.