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Let me tell you, rotisserie chicken is a busy cook’s best friend.
These casserole recipes take advantage of pre-cooked rotisserie chicken to create filling, home-style meals without spending hours in the kitchen. Each dish combines tender chicken with everyday ingredients like pasta, rice, or veggies, all baked until hot and bubbly.
Whether you’re using up leftover rotisserie chicken or grabbing one from the store on your way home, these casseroles are perfect for those nights when you need a satisfying dinner without much fuss. Plus, they’re great for feeding a hungry family or having leftovers for lunch the next day.
These are the kind of comfort food recipes that make weeknight cooking so much easier.
Comforting Rotisserie Chicken Broccoli Casserole
Ingredients:
- 1 to 1.5 pounds cooked chicken breast, chopped or shredded (rotisserie chicken works too)
- 2 tablespoons olive oil
- 8 ounces baby portobello mushrooms, sliced
- 4 cups small broccoli pieces
- 3 cloves garlic, minced
- Salt and ground black pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup plus 1 tablespoon chicken broth, low in sodium
- 2 teaspoons cornstarch
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and ground black pepper, to taste
- 8 ounces mozzarella cheese, shredded and divided
- 1/4 cup parmesan cheese, grated
- Red pepper flakes for optional garnish
- Grated parmesan for optional garnish
- Chopped fresh parsley for optional garnish
Total Time: 40-55 minutes
This comforting chicken and broccoli casserole combines tender rotisserie chicken, fresh mushrooms, and crisp broccoli in a creamy garlic sauce. The blend of mozzarella and parmesan cheese melts perfectly throughout, while herbs like thyme, basil, and oregano add a classic Italian warmth to every bite.
It’s an ideal make-ahead dinner for busy weeknights, and the leftovers taste even better the next day for lunch.
Creamy Noodle Casserole with Cream of Chicken Soup
Ingredients:
- 2 cans chunk chicken breast (12.5 ounces each, drained) or about 3 cups diced rotisserie chicken
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 cup mayo
- 1 cup milk
- 1/2 onion, finely chopped (optional, or 1 tablespoon dried onion flakes can be used)
- 2 cups cheddar cheese, shredded
- 1 1/2 cups mixed frozen peas and carrots
- 12-ounce pack of egg noodles, cooked and drained
- 1 cup panko crumbs
- 1/2 cup salted butter, melted (1 stick)
Total Time: 45-55 minutes
This creamy noodle casserole is a comforting, family-style dish that combines tender egg noodles with chunks of chicken in a rich, creamy sauce. The mixture of cream of chicken soup, mayo, and melted cheese creates a smooth, satisfying base, while the peas and carrots add pops of color and nutrition throughout.
It’s perfect for busy weeknights, potlucks, or when you need to feed a crowd, and the crispy panko topping adds just the right amount of crunch to every bite.
Delicious Baked Chicken Enchilada Casserole
Ingredients:
- 12 corn tortillas
- 2 cups green enchilada sauce
- 1 cup sour cream
- 4 oz diced green chiles
- 1 can cream of mushroom soup
- 1 rotisserie chicken, shredded
- Shredded mexican blend cheese
- Salt to taste
- Black pepper to taste
- Cilantro for garnish
Total Time: 35-40 minutes
This crowd-pleasing casserole brings together everything we love about enchiladas, minus all the rolling and fussing. Made with time-saving rotisserie chicken (my favorite grocery store shortcut!), creamy mushroom soup, tangy green enchilada sauce, and plenty of melted cheese, this layered dish is perfect for busy weeknights. The green chiles add just enough kick to keep things interesting, while the corn tortillas soak up all that tasty sauce. Trust me, this one’s going to become your new go-to dinner solution!
Delicious Rotisserie Chicken Parmesan Casserole
Ingredients:
- Cooking spray, for non-stick use
- 8 oz penne or whole wheat pasta, cooked until just firm
- 2 cups shredded chicken from a cooked rotisserie
- 1 1/2 cups tomato sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/8 teaspoon crushed red pepper
- 1 cup shredded mozzarella cheese (part-skim preferred)
- 2 tablespoons grated parmesan
- 1/4 cup italian-style breadcrumbs
Total Time: 40-45 minutes
If you love chicken parmesan but don’t have time for all the breading and frying, this casserole is going to be your new go-to dinner. Using a store-bought rotisserie chicken makes this comfort food favorite come together in no time, and the combination of three Italian herbs gives it that classic restaurant flavor. Pro tip: To keep the pasta from getting mushy, cook it just until it’s firm, as it will continue to soften while baking in the sauce.
Easy Casserole No Cheese Recipe
Ingredients:
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1 chopped yellow onion
- 4 minced garlic cloves
- 3 chopped celery stalks
- 3 chopped large carrots
- 1/2 teaspoon garlic powder and onion powder each
- 1/4 cup gluten-free all-purpose flour
- 1 1/2 cups non-dairy milk (such as full-fat coconut milk)
- 1.5 cups cooked basmati rice
- 1 cup frozen peas
- 1 pound cubed cooked chicken (rotisserie works well for this)
- 3 cups chicken stock
Total Time: 75-90 minutes
If you’re looking for a dairy-free comfort meal, this casserole hits all the right notes. You can use a store-bought rotisserie chicken to save time, making it perfect for those busy weeknights when cooking from scratch feels overwhelming. Pro tip: For extra flavor, add some fresh herbs like thyme or rosemary when sautéing the vegetables.
Easy Chicken Bacon Ranch Casserole
Ingredients:
- 1 rotisserie chicken
- 2-3 cups frozen broccoli
- 1 box boursin garlic and herbs cheese
- 1 lb russet or yukon gold potatoes
- 3-4 cloves garlic
- 1 onion
- 1 cup shredded parmesan
- 2 cups shredded colby jack cheese
- 5-6 slices thick cut bacon
- Green onion
- 1.5 cups sour cream
- Ranch seasoning to taste
- Optional – 1/2 cup ranch dressing
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cayenne pepper
Total Time: 40-60 minutes
This comforting casserole brings together all the crowd-pleasing flavors of chicken, bacon, and ranch in one dish. The rotisserie chicken keeps prep time short, while layers of creamy boursin cheese and potatoes make it filling enough for the whole family. Frozen broccoli adds nutrition without extra work, and the combination of colby jack and parmesan creates that perfect cheesy pull. The bacon adds a smoky crunch, while ranch seasoning and garlic give it that classic, crave-worthy taste.
Easy Chicken Noodle Soup Casserole
Ingredients:
- 12 ounces wide egg noodles
- 1 stick butter
- 1 cup onion, chopped
- 1/2 cup celery, diced
- 3 tablespoons minced garlic
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups mixed vegetables
- 2 cups cooked chicken (rotisserie or canned)
- 2 cups sharp cheddar cheese, shredded
- 1 cup ritz crackers, crushed
- 1/4 cup grated parmesan cheese
- 1/2 stick butter, melted
Total Time: 35-50 minutes
If you’re craving the comfort of chicken noodle soup but want something a bit more filling, this casserole is your answer. It combines everything you love about the classic soup – tender chicken, egg noodles, and vegetables – but transforms them into a creamy, cheesy baked dish.
The recipe comes together easily, especially if you use rotisserie chicken and frozen mixed vegetables. The homemade cream sauce, made with butter, chicken broth, and milk, brings all the ingredients together, while sharp cheddar adds a rich, savory element you won’t find in traditional soup.
Top it all off with a crunchy layer of buttery Ritz crackers and Parmesan cheese, and you’ve got a dinner that’ll make everyone at the table happy. Serve it with a simple green salad and warm dinner rolls for a complete meal that feels like a hug in a dish.
Easy Chicken Tetrazzini with Cottage Cheese
Ingredients:
- 1 (16-ounce) package of spaghetti
- 1 whole rotisserie chicken, meat removed and chopped
- 1 (10.5-ounce) can of unsalted cream of chicken soup
- 1 (10.5-ounce) can of unsalted cream of mushroom soup
- 1/4 cup sour cream
- 1 cup plain cottage cheese
- 1 (8-ounce) package of softened cream cheese
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 teaspoons dried parsley
Total Time: 70-80 minutes
This homestyle chicken tetrazzini puts a clever spin on the classic by using cottage cheese, which makes the sauce extra creamy without being too heavy. The rotisserie chicken saves prep time, while the combination of three different cheeses creates layers of flavor throughout the pasta. The cream soups work together to make a smooth, velvety sauce that coats every strand of spaghetti. It’s the kind of dinner that feels like a warm hug – perfect for busy weeknights when you need something reliable and filling.
Easy Old School Chicken and Rice Casserole
Ingredients:
- 1 rotisserie chicken (4 cups cooked, chopped)
- 1 (10.5 oz) can no-salt-added chicken soup
- 1 (10.5 oz) can celery soup
- 1 (10.5 oz) can no-salt-added mushroom soup
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup water
- 1 cup milk
- 2 cups quick-cooking rice (uncooked)
- 3/4 cup grated parmesan cheese (fresh or canned)
Total Time: 55-75 minutes
This no-fuss casserole brings back memories of those cozy family dinners we all grew up with. Made with convenient rotisserie chicken (because who has time these days?) and a creamy blend of three classic soups, it’s the kind of meal that makes everyone feel at home.
With quick-cooking rice and simple seasonings like garlic and onion powder, plus a generous sprinkle of parmesan cheese on top, I’m pretty sure this comfort dish will become your go-to when you need a reliable dinner win. It’s the recipe that proves sometimes the old-school ways are still the best ways.
Easy Rotisserie Chicken Green Enchiladas
Ingredients:
- 3 cups pulled rotisserie chicken
- 4 oz can chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 8 large corn tortillas
- 2 1/2 cups green enchilada sauce
- 8 tablespoons sour cream
- 3 cups shredded colby jack or monterey jack cheese
Total Time: 40-45 minutes
Quick, family-friendly, and loaded with all the good stuff (hello, rotisserie chicken!), these green enchiladas are a weeknight dinner hero.
Made with store-bought rotisserie chicken (because who has time to cook chicken from scratch?), zesty green chiles, plenty of melty cheese, and a generous pour of green enchilada sauce, then topped with creamy sour cream, I’m sure these enchiladas will become your new go-to Mexican dish.
Easy Rotisserie Chicken Stuffing Casserole
Ingredients:
- 2 cups cooked shredded chicken
- Pepper
- Salt
- Mrs. dash onion and herb seasoning
- Stovetop stuffing mix
- 2 cans cream of chicken soup
- 1/4 cup milk
- Aluminum foil
- Nonstick cooking spray
Total Time: 50-70 minutes
If you love comfort food, this casserole needs to be in your recipe box. It combines two favorites – rotisserie chicken and stuffing – into one cozy dish that’s perfect for busy weeknights. You can prep everything in about 15 minutes, and while it bakes, you’ll have time to help with homework or tidy up the kitchen. Pro tip: Pick up an extra rotisserie chicken next time you’re at the store and shred it ahead – it’ll make this dinner even quicker to throw together.
Family-Friendly Spaghetti Squash Enchilada Casserole
Ingredients:
- 1 medium to large spaghetti squash
- 1 tablespoon canola oil
- 1 onion, diced
- 4 cloves of garlic
- 1 cup softened cream cheese
- 1 cup of salsa
- 2 eggs
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 red bell pepper, chopped
- 1 1/2 cups cooked black beans or 1 can drained and rinsed
- 2 cups diced, cooked chicken (such as rotisserie)
- 1 cup thawed frozen corn
- 2 cups grated cheddar cheese
Total Time: 70-105 minutes
Looking for a fresh spin on Taco Tuesday? This spaghetti squash enchilada casserole brings together the best of Italian and Mexican flavors in one family-friendly dish.
The natural strands of spaghetti squash create a lighter base than traditional tortillas, while cream cheese adds a rich, creamy texture that kids and adults both love. With black beans, chicken, and plenty of cheese, it’s filling enough for even the hungriest eaters at your table.
As a bonus, you can prep this casserole ahead of time and pop it in the oven when you’re ready. Serve it with a simple green salad and some tortilla chips for scooping up any stray bits of melted cheese. It’s even better the next day – if there are any leftovers!
Flavorful Mexican Rice Casserole
Ingredients:
- 1 rotisserie chicken
- 12 corn tortillas
- Mexican cooked rice
- Creamy chile sauce
- 3 to 4 cups of cheese
- 2 cups of basmati rice
- 4 cups of water (or 3.5 cups if not in arid area)
- 1 small can tomato sauce
- 1 tsp ground cumin
- 1 bay leaf
- 2 tbsp tomato chicken bouillon
- 8 guajillo chiles
- 15 oz mexican cream
- 1 tsp garlic powder
- 1 tsp mexican oregano
- 1/4 cup water
- 3 chiles de arbol (for spice)
- Chopped lettuce (for topping)
- Sour cream (for topping)
- Salsa (for topping)
Total Time: 75-105 minutes
This Mexican rice casserole brings together all the good stuff we love about comfort food – tender rotisserie chicken, warm corn tortillas, and lots of melty cheese.
Made with homemade Mexican rice (seasoned just right with cumin and bay leaf), a creamy chile sauce that’s not too spicy, and topped with fresh lettuce, sour cream, and salsa, this dish is bound to become your family’s new favorite. The best part? Using a pre-cooked rotisserie chicken saves you precious time in the kitchen!
Healthy Chicken Broccoli Casserole with No Cream Soup
Ingredients:
- 2 cups cooked chicken, shredded (use rotisserie or leftover breast)
- 5 cups broccoli pieces
- 12 oz penne, fusilli, or rotini pasta (around 3.5 cups uncooked)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
- 2 cups white cheddar, grated
- 1/2 cup breadcrumbs
- 3 big garlic cloves, finely minced
- For the sauce:
- 4 tablespoons butter
- 3 cups full-fat milk
- 1/4 cup plain flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
Total Time: 40-55 minutes
This family-friendly casserole skips the canned soup but keeps all the comfort you’re craving. By making a simple homemade sauce with butter, milk, and flour, you’ll get a creamy, satisfying dish that’s better than the original.
The combination of tender chicken, perfectly cooked pasta, and fresh broccoli comes together under a blanket of melted white cheddar and crispy breadcrumbs. A touch of nutmeg in the sauce adds that special something that’ll have everyone asking for seconds.
Make this on a Sunday and enjoy leftovers throughout the week – it reheats beautifully. Serve with a simple green salad and some crusty bread for a complete meal that both kids and adults will love.
Healthy French Onion Chicken Noodle Casserole
Ingredients:
- 2 cups cooked, chopped chicken (rotisserie works well)
- Two 10 oz cans of creamy chicken soup
- 16 oz refrigerated french onion dip (used for chip dipping)
- 1 cup cheddar cheese, grated
- 2 cups mozzarella cheese, shredded
- 12 oz no yolks noodles
- 2 cups crispy fried onions
Total Time: 35-45 minutes
This comforting casserole brings together everything we love about French onion soup and chicken noodle casserole into one satisfying dish.
Made with convenient rotisserie chicken (because who has time to cook chicken from scratch?), creamy French onion dip, two kinds of melty cheese, and those crispy fried onions we can’t resist, this recipe is bound to become your new go-to dinner solution.
Hearty Rice Casserole with Cream of Chicken Soup
Ingredients:
- Three 10.5-ounce cans of condensed cream of chicken soup
- 1 cup chicken stock
- 2 cups uncooked instant rice
- 2 cups shredded or chopped cooked chicken (such as rotisserie)
- 2 cups frozen vegetable blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon italian herbs
- Pepper, to taste
- 1/2 cup chopped green onions
- 3 cups cheddar cheese, grated (reserve some for topping)
Total Time: 65-75 minutes
If you’re looking for the perfect comfort food dish, this rice casserole is the answer. It combines creamy soup, tender chicken, and melted cheese with perfectly cooked rice and vegetables – all in one pan.
The beauty of this recipe is how simple it is to put together, especially on busy weeknights. Using rotisserie chicken and instant rice cuts down on prep time, while the cream of chicken soup creates a rich, satisfying sauce that brings everything together.
Serve it straight from the oven when the cheese is hot and bubbly, with some crusty bread on the side. As my kids always say, “It’s like a warm hug in a bowl!” This casserole also makes great leftovers for lunch the next day, if it lasts that long.
Homemade Lasagna with Cream of Chicken Soup
Ingredients:
- 9 raw lasagna noodles
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup diced onion
- 1/2 cup grated parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic salt
- 4 cups diced cooked chicken breast
- 4 cups grated cheddar cheese
Total Time: 75-80 minutes
This comforting twist on traditional lasagna brings together two pantry staples (cream of chicken and mushroom soups) for a meal that’s both filling and fuss-free.
Made with layers of tender pasta, shredded chicken, and plenty of cheese (because who doesn’t love a good cheese pull?), this casserole puts a creamy spin on an Italian favorite. The addition of sour cream and mayo keeps everything nice and moist, while the parmesan adds that little extra something that’ll have everyone coming back for seconds.
Juicy Rotisserie Chicken Pot Pie Casserole
Ingredients:
- 4 ounces softened cream cheese (113g)
- 1 can (10.5 ounces) cream of chicken soup (low-fat if needed)
- ½ cup nonfat milk (118ml)
- 12 ounces mixed veggies (thawed)
- 2 cups chopped rotisserie chicken
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 ½ cups all-purpose flour (186g)
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup diced unsalted butter
- ½ cup buttermilk (118ml)
Total Time: 45-60 minutes
This comforting casserole takes the classic chicken pot pie we all grew up with and makes it even easier to get on the table.
Made with convenient rotisserie chicken (the perfect shortcut!), creamy soup, fresh veggies, and topped with homemade buttermilk biscuits, this dish brings together everything you love about pot pie without the fuss of making pie crust. The cream cheese adds an extra layer of richness that’ll have your family scraping their plates clean.
Quick Rotisserie Chicken Zucchini Casserole
Ingredients:
- 1 package stuffing mix (6 ounces)
- 3/4 cup melted butter
- 3 cups chopped zucchini
- 2 cups cooked chicken breast, cubed
- 1 can condensed cream of chicken soup (10-3/4 ounces, undiluted)
- 1 medium carrot, grated
- 1/2 cup diced onion
- 1/2 cup sour cream
Total Time: 55-65 minutes
If you’re looking for a no-fuss dinner that combines comfort food with fresh veggies, this casserole is right up your alley. The store-bought rotisserie chicken makes this a perfect weeknight meal when you’re short on time but still want something homemade. Pro tip: You can prep all the veggies the night before and store them in the fridge, making assembly even quicker when you’re ready to cook.
Savory Rotisserie Chicken and Stuffing Bake
Ingredients:
- Non-stick cooking spray
- 1 1/2 cups water
- 1/4 cup butter
- 1 (6-ounce) package fast-prep stuffing mix (like stove top®), or adjust to preference
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 stalks of celery, chopped, or adjust to preference
- 1 (10.5-ounce) can low-sodium cream of chicken soup
- 1/2 (10.5-ounce) can low-sodium cream of mushroom soup
- 1 (8-ounce) tub sour cream
- 1 whole rotisserie chicken, skin removed, bones taken out, and meat shredded
- Salt and black pepper as desired
Total Time: 75-85 minutes
If you love the comfort of homemade stuffing, this casserole will become a regular in your dinner rotation. It’s perfect for using up leftover rotisserie chicken or when you need a filling meal without spending hours in the kitchen. The combination of stuffing and creamy sauce makes it a hit with both kids and adults. Pro tip: Save time by chopping the onions and celery the night before, and store them in an airtight container in the fridge.
Simple Rotisserie Chicken Noodle Casserole
Ingredients:
- 3 tablespoons extra-virgin olive oil, separated
- 1 cup diced onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 tablespoons plain flour
- Thyme to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Garlic powder to taste
- 2 cups full-fat milk
- 3 cups cooked whole wheat egg noodles
- 2 cups shredded rotisserie chicken
- 3/4 cup thawed frozen peas
- 1/2 cup whole wheat panko breadcrumbs
Total Time: 35-45 minutes
This comforting chicken noodle casserole takes the work out of making everything from scratch by starting with a rotisserie chicken. The combination of tender noodles, creamy sauce, and classic vegetables creates a dish that feels like a warm hug. Adding whole wheat noodles and panko gives it a nice nutty flavor, while the milk-based sauce keeps everything moist and rich. It’s the kind of meal that makes good use of that leftover rotisserie chicken sitting in your fridge.
Super Easy Chicken Noodle Casserole Recipe
Ingredients:
- 2 cans chunk chicken breast, drained (12.5 ounces each, or about 3 cups diced rotisserie chicken)
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 cup mayo
- 1 cup milk
- 1/2 finely diced onion (optional) (or use about 1 tablespoon dried onion flakes)
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
- 1 package egg noodles, cooked and drained (12 ounces)
- 1 cup panko breadcrumbs
- 1/2 cup melted salted butter (1 stick)
Total Time: 45-60 minutes
This comforting chicken noodle casserole comes together in a snap using pantry staples. Mix cream of chicken soup with mayo and milk for a rich, creamy sauce that coats tender egg noodles and chunks of chicken. Frozen veggies add color and nutrition without extra prep work. Top it all with buttery panko breadcrumbs and melted cheese for a family-friendly dinner that’s perfect for busy weeknights. Use rotisserie chicken instead of canned for an easy swap, and don’t skip the crunchy topping – it makes the whole dish!
Tasty Rotisserie Chicken Hashbrown Casserole
Ingredients:
- 1 (16 oz) package of frozen hash browns, partially thawed
- 1 rotisserie chicken, shredded (about 2-3 cups)
- 8 slices of bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 1 (22 oz) can of cream of chicken condensed soup
- 1 cup milk
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 2 cups cornflakes
Total Time: 60-70 minutes
Comforting, family-friendly, and loaded with all the good stuff (hello, crispy bacon!), this hashbrown casserole is a real crowd-pleaser.
Made with convenient rotisserie chicken (saving you precious cooking time), crunchy cornflakes on top, and a creamy sauce that brings it all together, this casserole hits all the right notes. With the added bonus of hidden veggies and plenty of melty cheese, I’m pretty sure this dish will become your new go-to dinner solution.