Rotisserie Chicken Casserole

Rotisserie Chicken Casserole is a family-favorite recipe that I have been making for years!  So easy to prepare and my family just loves it!

Rotisserie Chicken Casserole  | MomOnTimeout.com - A delicious casserole made easy with rotisserie chicken. #dinner #recipe #chicken

One of my all-time favorite comfort meals is Chicken Casserole.  I have been making this casserole since I was about 10 years old.  My husband can’t stand casseroles… BUT he eats this one up and LOVES it.  He always wants the leftovers for lunch the next day :) The boys clean their plates every single time and the great thing is – it’s SOO easy!  I have modified this recipe over the years cutting down on the mayo and using a Rotisserie Chicken to save time.

I’m saving even more time now with my new Chicago Cutlery® DesignPro™ Knives.  Thanks to the innovative grips, I know exactly where to position my hand for superior cutting and control.  The Japanese steel blades are super sharp and really help quicken the preparation process. Basically, I’m turning into a slicing and dicing queen!

Ingredients:
3 cups of diced rotisserie chicken {or any other cooked chicken}
1 can cream of chicken soup {can use low-sodium or Healthy Request}
1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
1/2 cup sliced almonds
1/2 cup mayonnaise
3/4 c diced celery
1/2-3/4 crushed corn flakes
2 Tbls butter, melted

Directions:

Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish.  I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.

Mix up the ingredients right in the baking dish.  When I’m trying to save time, I don’t mess around :)

Pour cornflakes into a bag and crush away.  They don’t have to be crushed to dust or anything – just break them down into smaller pieces.

Sprinkle the cornflakes over the top of the casserole.  Drizzle melted butter over the top.

Bake for 30- 40 minutes or until casserole is heated through.

Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

Ingredients

  • 3 cups of diced rotisserie chicken {or any other cooked chicken}
  • 1 can cream of chicken soup {can use low-sodium or Healthy Request}
  • 1 cup uncooked rice, cooked {about 2 1/2 - 3 cups cooked rice}
  • 1/2 cup sliced almonds
  • 1/2 cup mayonnaise
  • 3/4 c diced celery
  • 1/2-3/4 crushed corn flakes
  • 2 Tbls butter, melted

Instructions

  1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
  2. Mix up the ingredients right in the baking dish.
  3. Pour cornflakes into a bag and crush away. They don't have to be crushed to dust or anything - just break them down into smaller pieces.
  4. Sprinkle the cornflakes over the top of the casserole.
  5. Drizzle melted butter over the top.
  6. Bake for 30- 40 minutes or until casserole is heated through.
  7. This casserole is excellent for lunch the following day should you have any leftovers. Yum! A really easy and delicious meal that can be pulled together quickly!
http://www.momontimeout.com/2012/09/rotisserie-chicken-casserole-recipe/
Rotisserie Chicken Casserole  | MomOnTimeout.com - A delicious casserole made easy with rotisserie chicken. #dinner #recipe #chicken

What’s your favorite casserole?  Is it a new recipe or one that you grew up with?

More recipes we love:

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Rotisserie Chicken Salad Sandwich

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Spicy Pulled Pork Popper Sandwich

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Disclosure: I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of Chicago Cutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate.  All opinions are, as always, 100% my own.

Comments

  1. 5″ partoku knife!!

  2. I really want to try the santoku 5″ knife

  3. 8″ chef knife!

  4. I would most want to try out the 5-inch Partoku Knife!

  5. I am not picky and would love to try them all :) But if I had to choose, I would go with the Chicago Cutlery DesignPro Scalloped Utility Knives, 5-Inch

  6. my “good” paring knife is mia, I would choose one to replaced it. thanks for offering a giveaway

  7. I like a knife that is balanced and not too big. These are awesome!

  8. I would chose the 8 inch chef’s knife.

  9. Would love to try out the Chicago Cutlery DesignPro Santoku Knives, 5-Inch! Thanks!

  10. Chicago Cutlery DesignPro Santoku Knives, 5-Inch

  11. I would love to try the Santoku 5 inch utility knife.

  12. I would love to try the Chef knives!

  13. Eager to try this recipe, I love a good casserole. :-) Would love to win the knives too!

  14. Would love to try the parer knife, I have one of their Santoku knives (not a Design Pro, though) and I love it!

  15. Oh my, this looks so good, I love chicken! I am a new follower from saturday show and tell. Would love a follow back http://www.simplyeverythingilove.blogspot.com

  16. Jennifer Rogers says:

    I want the Partoku knives!
    j1man1r66@etex.net

  17. i like the Chicago Cutlery DesignPro Santoku Knives, 5-Inch

  18. Chicago Cutlery DesignPro Scalloped Utility Knives, 5-Inch

  19. Chicago Cutlery DesignPro Parer Knives, 3.25-Inch

  20. I would like to try the Chicago Cutlery DesignPro Santoku Knives!

  21. Being as we have potatoes fixed “some way” 5 nights out of 7 , I would love the Chicago Cutlery DesignPro Parer Knife, (3.25-Inch)

  22. I love Chicago Cutlery and would love to have a new knife. The Design Pro line is very sleek looking. CRBURRELL

  23. I like the Chicago Cutlery DesignPro Scalloped Bread Knives, 8-Inch.

  24. 5-inch Santoku Knife

  25. I love this recipe; it’s an old tried and true one! All the knives look great!

  26. The Santoku knives look great. Nothing beats a great, sharp knife in the kitchen!!

  27. The design Pro Parer Knife!!

  28. I would love to try the Chicago Cutlery DesignPro Chef Knives

    callawishes(at)hotmail(dot)com

  29. I cant wait to try this recipe, thanks!

  30. YUM! This is a GREAT recipe! I would love it if you came over to Cast Party Wednesday and shared it with us! Thanks! ~Sheryl @ Lady Behind The Curtain~
    http://www.ladybehindthecurtain.com/cast-party-wednesday-link-party-60/

  31. I would like the 3.25 in paring knife

    ayed2016 at aol dot com

  32. In addition to the Chef’s knife, I’d like to try the Chicago Cutlery DesignPro Santoku Knives, 5-Inch.

  33. This looks super yummy! I think this would work well with leftover chicken from Sunday dinner. I’m going to try it soon! Pinned!

    I think I would like the paring knife. It seems I’m forever cutting the skins off of apples for my kids.
    Rachel

  34. The bread knife or the santoku knife.

  35. I’d like to try the bread knife.

  36. I would like to try the Chicago Cutlery Centurion 8-Inch Chef’s Knife.

    KellysShining(at)gmail(dot)com

  37. I would love to try the Santoku 8-inch
    mrschessiepup@gmail.com

  38. bookmarked this recipe :) thank you!

  39. I like the paring knife – great for veggies

    samantha d
    dull2000 at cox dot net

  40. The 8 inch chef knife.

  41. I’d like to try the paring knife!

  42. I like the Chicago Cutlery DesignPro Parer Knives, 3.25-Inch

  43. 8 inch chef knife!

  44. I don’t need a knife,but your casserole looks delicious! Thanks for sharing it!

  45. one of the 5 inch knives.

  46. This recipe sounds delicious!! I will be pinning it!! :)

    And I would love a new 8in Chefs knife!! Thanks so much for the giveaway!

  47. Chicago Cutlery DesignPro Partoku Knives, 5-Inch
    tigregatita@yahoo.com
    Amie K. L.

  48. the chicken casserole really brings back memories and mouth watering drools. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

  49. Totally Pinned and I’m so making this next week, already have the rest of this weeks menu planned out and I would need to hit the store, but it is SO on next weeks menu!!! Thanks!

  50. I would like the Chicago Cutlery DesignPro Scalloped Bread Knives, 8-Inch

    inman@mobap.edu

  51. Yum, this has made me so hungry! Thanks for sharing!
    xo Nancy

  52. Your Rotisserie Chicken Casserole looks so good! What a great share! I just pinned the recipe and hope to make it soon! Yum yum yum!

  53. Your chicken casserole looks delicious! I think it’s “what’s for dinner” tonight, thank you!

  54. Trish – this looks YUMMY!

  55. I am new to your site. I love it. I can’t find a way to print some of your recipes such as snickerdoodles or rotisserie chicken casserole. I found it on the olive garden zupa soup.
    Am I missing something?

    • Nope! I just recently started making the recipes printable so I’ve had to go back and edit the other recipes. I moved these two to the top of the list and they’re ready to be printed now :) Thanks for letting me know Jenny! Have a great weekend!

  56. I’ve been making this casserole for about 18 years and it is my favorite comfort food. I sometimes add onion…sometimes not. It’s excellent for breakfast!

  57. I have this in the oven right now. I added red onion and mixed italian bread crumbs with cheddar cheese instead of corn flakes.

  58. Is it an either / or on the rice? I would work either way with cooked or uncooked rice?
    Thanks – Sounds like some good winter yummy comfort food!

  59. Christopher says:

    I love comfort food like this. Since I don’t eat butter, margarine or anything else like that, I use a pump sprayer with a good quality vegetable oil and spray that over the top of the corn flakes.

    Wow, has Chicago Cutlery come a long way. I still have my 40 year old “CC” butchering knives and 10 in. Chinese cleaver. They’re all high carbon steel with wooden handles.

  60. This sounds delish!! Pinning and trying :)
    Jessie recently posted..51 Things To Do with Pool Noodles

  61. This sounds delicious! My hubby is allergic to Almonds/tree nuts, is there something else I could add or would it be okay to omit the nuts altogether?

  62. Jewel cooke says:

    I would love to try the paring knife Thank you, jewel

  63. Am going to try your recipe today as it looks great! Question, what are your thoughts on freezing a batch? Any tips or pointers? Thanks!

    • Hi Shari! I haven’t frozen this casserole but you absolutely should be able to. I would assemble all of the ingredients without the topping and freeze. Then when you’re ready to bake, thaw first and then add the topping before throwing it in the oven. Let me know how it goes if you give it a try!

  64. I have been doing your chicken casserole for years, but I do sour cream instead of mayo and 1/4 cup of chicken broth mixed with cream of chicken soup ,then i put ritz crackers over top with a little melted butter . I haven’t tried the corn flakes yet but i will . would love to try any of the knives .

  65. Do you think this would work with baked potato slices (or diced pieces) instead of rice? I have potatoes on hand and would really like to use them, I’m just wondering if the casserole would hold together like yours does (how each portion comes out as a perfect sturdy square).

    • Hi Alice! I think the consistency would be different but it sounds like it would be super yummy! The only thing that you’re going to run into trouble with is that the potatoes (I’m assuming…) are raw and everything else in the casserole is cooked. The time in the oven just kind of brings everything together and heats up the ingredients. Maybe pre-cook the potatoes? Honestly, now I want to try this myself! Good luck!

  66. I would love to have the small paring knife to replace the Chicago knife with a wooden handle that I have had for 30 years. I have been trying to find a store that sells the.

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