Rotisserie Chicken Casserole

It is cold today in Wisconsin which really shouldn’t be a surprise since it is winter. As I was leaving the Y today, a man  said “Well, at least there are no mosquitoes.” Honestly, I would rather have flying bloodsuckers over below freezing temperatures. Today’s high is 7 degrees and it currently feels like -12. Curse you Midwestern winter!

On days like this, lots of people tend to make soups but my go to is casseroles. Nothing to me is as good as stick-to-your-bones casserole that can be used as leftovers. Leftovers are extremely important in our house. Our current favorite casserole is Rotisserie Chicken Casserole. My mom got this recipe from a woman who was helping out at a soup kitchen. I repeat, I am not taking credit for this recipe. (If anyone does know who this recipe belongs to, please let me know so I can give her thanks for feeding my family’s bellies and the proper credit.)

The great part about this recipe is it can be catered to anyone’s appetite unless you are trying to cut back calories. This is not one of those meals because it’s winter and us Wisconsin people, we need to added layering.

Ingredients:

  • 2 packages of Rice-A-Roni Chicken Rice
  • 2 cans cream of mushroom or chicken soup (or a combination)
    • Personally, I do a combo or just chicken.
  • 16 oz sour cream
  • 8 oz fresh mushrooms
    • I don’t add these because mushrooms gross me out.
  • 1 can French fried onions
  • 1 dismantled rotisserie chicken (or leftover rotisserie chicken but should be about 2 cups)
  • Optional: frozen veggie such as green beans, broccoli or corn

Directions:

  1. Preheat oven to 350 F.
  2. Prepare Rice-A-Roni according to box instructions.
  3. Remove chicken meat from bones and cut up into desired size.(In my house, we call this dismantling the chicken because my husband is an animal at it.)
  4. In another bowl, combine soup, sour cream and mushrooms and mix thoroughly. Add cooked Rice-A-Roni. Add chicken to mixture.
  5. Transfer into a casserole dish sprayed with nonstick spray. (We typically do a 9 x 13.)
  6. Bake at 350 F covered for at least 30 minutes or until bubbly or until middle is hot.
  7. Sprinkle with French Fried Onions and return to oven uncovered 10 minutes or until desired crunchy level.
  8. Enjoy!

Notes:

Rotisserie Chicken seems to work best because of the added flavor but you can use regular cooked chicken breasts. You can also use low-fat soups, sour cream, etc. and you can add green beans, broccoli or our personal favorite corn to the recipe.

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