Chicken Casserole

This Chicken Casserole is made with rotisserie chicken for a super easy, crowd pleasing, weeknight dinner. It’s creamy, cheesy, and packed with veggies.

plate with chicken casserole and salad held blue background

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This creamy chicken casserole is a classic comfort food…and it’s SO easy to make! Since it’s ready in just one hour, this makes the perfect cozy weeknight meal!


The key to this easy chicken casserole recipe is to use an already-cooked rotisserie chicken. No prep required! Just cut it into chunks and you’re ready to go!

  • Unsalted Butter – used to cook the veggies. Feel free to swap with olive oil, but we love the richness butter adds.
  • Yellow Onion, Red Bell Pepper, and Green Bell Pepper – gives the casserole more texture, sweetness, and nutrients!
  • Garlic – adds that subtle nutty flavor.
  • Salt, Pepper, and Paprika – a simple seasoning blend that adds just the right amount of flavor.
  • Cream of Mushroom Soup, Sour Cream, and Cream Cheese – the base for the casserole. The perfect amount of creamy and tangy.
  • Chicken – use an already cooked rotisserie chicken to save time! Simply remove the skin, take the meat off the bones, then chop into smaller pieces.
  • Colby Jack Cheese – sprinkled over the top for a cheesy, melty finish.
  • Ritz Crackers – tops off the casserole with a delicious crispy, crunchy texture and sweet, buttery flavor.
Pro tip
Don’t have a rotisserie chicken? Use any leftover chicken you have on hand!

How to make

You and your family are sure to love this chicken casserole! You’ll love it, because it’s SO quick, easy, and packed with veggies, and the kids will love it, because helloo creamy, cheesy yumminess!

  1. Melt butter in a large skillet then cook onion and peppers with garlic and seasonings until the veggies are tender.cooked veggies in skillet
  2. In a large bowl, mix together cream of mushroom soup, sour cream, and cream cheese then add the veggies.veggies being added to cream cheese mixture
  3. Stir chopped chicken into the cheese mixture. chicken added to cheese and veggie mixture
  4. Transfer the cheese mixture into a greased baking dish then sprinkle on shredded Colby jack cheese. chicken and cheese mixture in baking dish being topped with shredded cheese
  5. Mix crushed ritz crackers with additional butter.ritz crackers being mixed with butter
  6. Sprinkle the cracker mixture over the chicken mixture in the baking dish.crushed crackers in baking dish over chicken and cheese mixture
  7. Bake for 30-35 minutes then serve and enjoy!finished chicken casserole being scooped with ladle
Pro tip
Not a fan of Ritz? Use your favorite crushed cracker or even panko breadcrumbs! Anything to add a bit of crunch.

What chicken to use

Use an already cooked rotisserie chicken for extra easy prep, but feel free to use whatever leftover cooked chicken you have on hand.

Pro tip
If you don’t have any leftover chicken and need to cook your own, check out my instant pot shredded chicken recipe.

How long to cook

Bake the assembled chicken casserole in a 350ºF oven for 30-35 minutes. You’ll know the casserole is done when the cheese is melted, the inside is hot, and the crackers have turned golden-brown on the top!


This recipe doesn’t really need any changes…if I do say so myself. 😉 However, if you do want to mix things up, here are a few suggestions.

  • Add more or switch up the veggies. Celery, carrot, peas, broccoli, you name it! Make sure they’re cooked before stirring them into the casserole.
  • Add a carb. Try serving this casserole on top of your favorite noodles, mashed potatoes, or rice!
  • Use a different meat. Cooked and cubed turkey, ham, or tuna would also be delicious.
  • Use other cheeses. Try sharp cheddar, gruyere, pepper jack, feta, etc.
  • Swap the topping. Use Panko breadcrumbs instead of Ritz crackers.
  • Lighten it up. Use Greek yogurt in place of the sour cream for a higher protein and lower calorie version.

chicken casserole on plate with salad above

What to serve with chicken casserole

This chicken casserole is delicious on its own but I also love serving it up with some yummy sides.

How to store

Leftover casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-5 months.

To reheat, thaw in the fridge if frozen then microwave or heat in the oven until warmed through.

– Jennifer

chicken casserole on plate with salad above


Chicken Casserole

This Chicken Casserole is made with rotisserie chicken for a super easy, crowd pleasing, weeknight dinner. It's creamy, cheesy, and packed with veggies.
Course Dinner, Lunch, Main Dish
Cuisine American
Keyword cheesy, creamy, rotisserie chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 571kcal
Author Jennifer


  • 6 tablespoons unsalted butter divided
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt plus more to taste, if desired
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 4 oz cream cheese softened
  • 4 cups chopped cooked chicken I used 1 rotisserie chicken with skin removed
  • 1 (8 oz) block Colby jack cheese shredded
  • 1 sleeve Ritz crackers crushed


  • Preheat oven to 350 degrees F and grease a 9×13 inch baking dish with cooking spray. 

  • Melt 2 tablespoons butter over medium heat in a large sauté pan. 

  • Add in onion, bell peppers, garlic, salt, pepper, and paprika.
  • Cook until the veggies are crisp-tender, about 5-10 minutes. Set aside.
  • In a large bowl, mix together cream of mushroom soup, sour cream, and cream cheese.
  • Mix in pepper mixture and chicken.
  • Taste and re-season, if necessary.
  • Pour into prepared pan, then sprinkle with shredded cheese.
  • Melt the remaining 4 tablespoons of butter and mix with the crushed ritz crackers.
  • Sprinkle over the chicken mixture.
  • Bake in preheated oven for 30-35 minutes or until the casserole is hot and the cheese has melted.



Serving: 1person | Calories: 571kcal | Carbohydrates: 11g | Protein: 38g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 945mg | Potassium: 523mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1920IU | Vitamin C: 43mg | Calcium: 354mg | Iron: 2mg

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