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Close-up of a veggie-loaded rotisserie chicken casserole on a light wood board.

Veggie-Loaded Rotisserie Chicken Casserole (Easy Weeknight Dinner)

A quick and hearty casserole combining shredded rotisserie chicken, vegetables, rice, and cheese for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups rotisserie chicken, shredded
  • 2 cups mixed vegetables (frozen or fresh)
  • 1 cup cooked rice or quinoa
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1/2 cup breadcrumbs (optional for topping)
  • 1 tablespoon olive oil (optional for sautéing veggies)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Mix chicken, vegetables, rice, soup, milk, spices, salt, and pepper in a bowl.
  3. Transfer to a greased 9x13 inch dish, top with cheese, and add breadcrumbs if desired.
  4. Bake for 25-30 minutes until bubbly and heated through.
  5. Let cool briefly before serving.

Notes

You can customize the vegetables and cheese to your preference.