Rotisserie Chicken and Rice Casserole

There are few things that hit the spot on a hectic weeknight like a good old chicken and rice casserole. It’s the kind of meal that makes the kitchen smell like comfort and feels like a hug from someone you love. This version? It’s easy, hearty, and perfect for those nights when you’re juggling a million things but still want something warm and satisfying on the table.

I’ve been making this one for years, long before I even owned proper oven mitts. It started as a last-minute dinner experiment with some leftover rice and a store-bought rotisserie chicken—and now it’s the casserole my family actually requests when they hear “chicken again?”

What Makes This Casserole So Special

This dish checks all the boxes for me. It’s quick to prep, uses basic ingredients, and it’s flexible enough to match whatever you’ve got in the fridge. The rotisserie chicken is the real MVP here—flavorful, juicy, and such a time-saver. Toss in some cooked rice, a creamy binder, and crunchy toppings, and you’ve got yourself the coziest one-dish dinner.

My kids clean their plates every time, and my partner (who claimed to not be a “casserole person”) asks for the leftovers the next day. That’s how I know it’s a keeper.

The Ingredients You’ll Need

Here’s the beauty of it: the ingredient list is short, but you can take it in so many directions based on what you’ve got.

• Cooked rotisserie chicken – I shred up whatever’s left from a store-bought bird. Thighs, breasts, whatever’s there.
• Cooked rice – White rice is my usual, but brown rice or even wild rice works too. I’ve even swapped in cooked pasta when I ran out of rice.
• Cream of chicken soup – The classic. You can switch to cream of mushroom or celery if that’s what’s in your pantry.
• Mayonnaise – Just a bit to give that creamy texture. Greek yogurt or sour cream also work great if you’re trying to lighten things up.
• Celery – Adds a bit of crunch and freshness. If you’re not a fan, swap it for sautéed mushrooms, carrots, or even frozen peas.
• Sliced almonds – I love the texture these bring, but skip them if you’re cooking for anyone with nut allergies.
• Seasoning – Salt, pepper, garlic powder, onion powder—this is where you make it your own.

Topping Ideas to Play With

I’ve topped this casserole with just about everything over the years. Honestly, the topping is what turns it from a simple dinner into something exciting.

• Cornflakes + butter – My usual go-to. Crunchy, golden, and buttery.
• Ritz crackers – Crushed up and tossed with melted butter. A little sweet, a little salty.
• Breadcrumbs – Use what you’ve got. Italian-style crumbs add a nice herby punch.
• Panko – Light and crispy. I mix mine with a pinch of garlic powder and paprika.
• Potato chips – Yes, you read that right. Crushed chips on top of a casserole? Absolute genius.
• French fried onions – Adds a big oniony crunch. A favorite if I’m feeling lazy but fancy.

My Real-Life Cooking Tips

I’ve made this so many times that it feels second nature now. Here are some tips I’ve picked up the hard (and messy) way:

• Mix right in the baking dish – No extra bowls to wash. Just toss everything together straight in the dish and stir well.
• Crush your topping in a zip bag – I usually give the cornflakes a quick crush with my hands. No need to go overboard; uneven bits make the topping more interesting.
• Butter matters – Don’t skip the butter over the topping. It helps everything crisp up and adds that extra flavor hit.
• Double it if you’ve got a crowd – Use a 9×13 pan and just double the ingredients. It reheats like a dream.

Make-Ahead Tips That Save Your Sanity

If you’ve got a crazy evening ahead, you can prep this casserole earlier in the day. Just cover it and store it in the fridge, then bake it when you’re ready. I usually wait to add the topping right before it goes into the oven so it stays crispy.

I’ve even frozen it before (without the topping), and it held up well. Let it thaw in the fridge overnight and bake as usual, adding the topping just before.

How We Serve It at Home

This casserole is rich and satisfying, so I usually pair it with something fresh on the side—steamed green beans, a tossed salad, or just some cucumber slices with lemon and salt. On chilly days, we’ll have it with a bowl of soup or warm dinner rolls. And yes, sometimes we just eat it straight out of the pan at the kitchen counter when no one’s looking.

Storing Leftovers (If You Even Have Any)

Leftovers go into an airtight container and last in the fridge for about 3 days. I reheat individual portions in the microwave with a damp paper towel over the top to keep things from drying out.

If you’re freezing portions, wrap them tightly and label with the date. I’ve kept some frozen for up to two months, and they still tasted just as good.

Your Questions, Answered

Can I make this without mayonnaise?
Absolutely. Greek yogurt or sour cream work well. I’ve even used plain cream cheese thinned out with a bit of milk when I was low on everything else.

Can I use uncooked rice?
This recipe really works best with already cooked rice. If you only have uncooked rice, you’ll need to adjust the liquids and bake time—and that becomes a whole different recipe.

Can I make this vegetarian?
You can! Swap the chicken for sautéed mushrooms, chickpeas, or even roasted cauliflower. Use cream of mushroom soup instead of chicken.

What’s the best topping in your opinion?
I still love the classic cornflakes with melted butter. But on cheat days? Crushed sour cream and onion chips. Unreal.

Also try these Rotisserie Chicken recipes:-

• Rotisserie Chicken Tortilla Soup
• Rotisserie Chicken Spice Rub
• Rotisserie Chicken Mushroom Soup