This Chicken Casserole is made with rotisserie chicken for a super easy, crowd pleasing, weeknight dinner. It’s creamy, cheesy, and packed with veggies.
This creamy chicken casserole is a classic comfort food…and it’s SO easy to make! Since it’s ready in just one hour, this makes the perfect cozy weeknight meal!
The key to this easy chicken casserole recipe is to use an already-cooked rotisserie chicken. No prep required! Just cut it into chunks and you’re ready to go!
- Unsalted Butter – used to cook the veggies. Feel free to swap with olive oil, but we love the richness butter adds.
- Yellow Onion, Red Bell Pepper, and Green Bell Pepper – gives the casserole more texture, sweetness, and nutrients!
- Garlic – adds that subtle nutty flavor.
- Salt, Pepper, and Paprika – a simple seasoning blend that adds just the right amount of flavor.
- Cream of Mushroom Soup, Sour Cream, and Cream Cheese – the base for the casserole. The perfect amount of creamy and tangy.
- Chicken – use an already cooked rotisserie chicken to save time! Simply remove the skin, take the meat off the bones, then chop into smaller pieces.
- Colby Jack Cheese – sprinkled over the top for a cheesy, melty finish.
- Ritz Crackers – tops off the casserole with a delicious crispy, crunchy texture and sweet, buttery flavor.
How to make
You and your family are sure to love this chicken casserole! You’ll love it, because it’s SO quick, easy, and packed with veggies, and the kids will love it, because helloo creamy, cheesy yumminess!
- Melt butter in a large skillet then cook onion and peppers with garlic and seasonings until the veggies are tender.
- In a large bowl, mix together cream of mushroom soup, sour cream, and cream cheese then add the veggies.
- Stir chopped chicken into the cheese mixture.
- Transfer the cheese mixture into a greased baking dish then sprinkle on shredded Colby jack cheese.
- Mix crushed ritz crackers with additional butter.
- Sprinkle the cracker mixture over the chicken mixture in the baking dish.
- Bake for 30-35 minutes then serve and enjoy!
What chicken to use
Use an already cooked rotisserie chicken for extra easy prep, but feel free to use whatever leftover cooked chicken you have on hand.
How long to cook
Bake the assembled chicken casserole in a 350ºF oven for 30-35 minutes. You’ll know the casserole is done when the cheese is melted, the inside is hot, and the crackers have turned golden-brown on the top!
This recipe doesn’t really need any changes…if I do say so myself. 😉 However, if you do want to mix things up, here are a few suggestions.
- Add more or switch up the veggies. Celery, carrot, peas, broccoli, you name it! Make sure they’re cooked before stirring them into the casserole.
- Add a carb. Try serving this casserole on top of your favorite noodles, mashed potatoes, or rice!
- Use a different meat. Cooked and cubed turkey, ham, or tuna would also be delicious.
- Use other cheeses. Try sharp cheddar, gruyere, pepper jack, feta, etc.
- Swap the topping. Use Panko breadcrumbs instead of Ritz crackers.
- Lighten it up. Use Greek yogurt in place of the sour cream for a higher protein and lower calorie version.
What to serve with chicken casserole
This chicken casserole is delicious on its own but I also love serving it up with some yummy sides.
How to store
Leftover casserole will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-5 months.
To reheat, thaw in the fridge if frozen then microwave or heat in the oven until warmed through.
Equipment for this recipe
- 6 tablespoons unsalted butter divided
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1/2 teaspoon salt plus more to taste, if desired
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 cup sour cream
- 4 oz cream cheese softened
- 4 cups chopped cooked chicken I used 1 rotisserie chicken with skin removed
- 1 (8 oz) block Colby jack cheese shredded
- 1 sleeve Ritz crackers crushed
- Preheat oven to 350 degrees F and grease a 9x13 inch baking dish with cooking spray.
- Melt 2 tablespoons butter over medium heat in a large sauté pan.
- Add in onion, bell peppers, garlic, salt, pepper, and paprika.
- Cook until the veggies are crisp-tender, about 5-10 minutes. Set aside.
- In a large bowl, mix together cream of mushroom soup, sour cream, and cream cheese.
- Mix in pepper mixture and chicken.
- Taste and re-season, if necessary.
- Pour into prepared pan, then sprinkle with shredded cheese.
- Melt the remaining 4 tablespoons of butter and mix with the crushed ritz crackers.
- Sprinkle over the chicken mixture.
- Bake in preheated oven for 30-35 minutes or until the casserole is hot and the cheese has melted.
*Note: Nutrition information is estimated and varies based on products used.