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Rotisserie Chicken Casserole (Easy Weeknight Comfort)

Rotisserie Chicken Casserole fresh from oven
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This creamy and comforting rotisserie chicken casserole combines tender chicken, egg noodles, veggies, and a cheesy cracker topping—perfect for busy weeknights or cozy family dinners.

Ingredients

Scale
  • 4 cups cooked rotisserie chicken, shredded
  • 8 oz egg noodles, cooked and drained
  • 1 cup frozen peas and carrots, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup crushed butter crackers (like Ritz)
  • 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.

2. Bring a pot of salted water to a boil and cook egg noodles until al dente; drain and set aside.

3. In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

4. Stir in shredded chicken, cooked noodles, and thawed peas and carrots until well combined. Fold in 1 cup of shredded cheddar cheese.

5. Spread the mixture evenly into the prepared baking dish. Top with remaining 1/2 cup of cheddar cheese.

6. In a small bowl, mix crushed crackers with melted butter and sprinkle over the cheese layer.

7. Bake for 30 minutes until bubbly and golden. Let rest for 5–10 minutes before serving.

Notes

This casserole can be assembled up to 24 hours in advance and refrigerated before baking. It also freezes well—just thaw overnight in the fridge before baking. Try swapping in other veggies like corn or green beans, or using different cheeses like Monterey Jack. Crushed cornflakes or buttered panko make great topping alternatives.

Nutrition

Find it online: https://paulakitchen.com/rotisserie-chicken-casserole/