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chicken casserole on plate with side salad above
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5 from 4 votes

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch, Main Dish
Cuisine: American
Keyword: cheesy, creamy, rotisserie chicken
Servings: 6 people
Calories: 571kcal
Author: Jennifer Debth


  • 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.
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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