Chicken Casserole
This Chicken Casserole is made with rotisserie chicken for a super easy, crowd pleasing, weeknight dinner. It's creamy, cheesy, and packed with veggies.
Servings: 6 people
Calories: 571kcal
Ingredients
- 6 tablespoons unsalted butter divided
- ½ yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- ½ teaspoon salt plus more to taste, if desired
- ½ teaspoon pepper
- ½ 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
Instructions
- 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.
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Nutrition
Serving: 1person | Calories: 571kcal | Carbohydrates: 11g | Protein: 38g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 173mg | Sodium: 945mg | Potassium: 523mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1920IU | Vitamin C: 43mg | Calcium: 354mg | Iron: 2mg
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