Looking for a comforting, family-approved dinner that comes together fast? This Rotisserie Chicken and Rice Casserole is just the kind of cozy, fuss-free meal that hits the spot on a busy weeknight. Made with simple pantry staples and leftover rotisserie chicken, it’s creamy, crunchy, and satisfying—and best of all, it’s incredibly easy to make.
Why You’ll Love This Casserole
- Uses cooked rotisserie chicken—huge time-saver
- Great for leftover rice or pantry clean-outs
- Kid-friendly, picky-eater approved
- Make-ahead and freezer-friendly
- Endless topping and mix-in options
Ingredients You’ll Need
- 2 to 3 cups cooked rotisserie chicken, shredded
- 2 cups cooked white or brown rice
- ½ cup mayonnaise (or use Greek yogurt or sour cream for a lighter option)
- 1 can cream of chicken soup (low-sodium or any “cream of” soup works)
- 1 cup chopped celery
- ½ cup sliced or slivered almonds (optional, for crunch)
- Salt and pepper, to taste
- ½ teaspoon garlic powder (optional)
- 1 to 1½ cups crushed cornflakes, for topping
- 3 tablespoons melted butter, to drizzle over topping
Optional Add-Ins
This casserole is super flexible. Try adding:
- 1 cup frozen peas or mixed vegetables
- ½ teaspoon onion powder or paprika
- ½ cup shredded cheese mixed into the base
- Fresh parsley or green onions for a pop of color
Topping Ideas
Not a cornflake fan? Try one of these instead:
- Crushed Ritz crackers mixed with butter
- French fried onions
- Panko breadcrumbs with melted butter and seasoning
- Crushed potato chips
- A cheesy topping with shredded cheddar or mozzarella
How to Make It
Prep the Base
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish (or 9×13 if doubling).
Mix Everything Together
In the baking dish, stir together cooked rice, rotisserie chicken, soup, mayo, celery, almonds, and seasonings. No need to mix in a separate bowl—just dump and stir.
Add the Topping
Crush the cornflakes in a zip-top bag, then sprinkle evenly over the casserole. Drizzle melted butter on top to help them crisp up in the oven.
Bake
Bake uncovered for 30–35 minutes, or until hot and bubbly and the topping is golden and crisp.
Tips for Success
- Don’t over-crush the cornflakes; you want some texture.
- Use pre-cooked rice to save time (leftover or microwave rice works perfectly).
- For a vegetarian twist, swap the chicken for canned white beans and use cream of mushroom soup.
- This casserole doubles well—just use a 9×13 pan and bake a few extra minutes.
Storage & Make-Ahead Tips
- Make ahead: Assemble the casserole (without topping), cover, and refrigerate up to 24 hours in advance. Add the topping right before baking.
- Freeze: Assemble fully (minus topping), wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10–15 extra minutes if needed.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Final Thoughts
This Rotisserie Chicken and Rice Casserole is a classic, no-fail comfort meal that’s stood the test of time in so many kitchens. It’s endlessly customizable, quick to assemble, and totally hits the spot after a long day. Whether you’re using up leftovers or feeding a crowd, this cozy casserole will never let you down.
Rotisserie Chicken and Rice Casserole
This comforting rotisserie chicken and rice casserole is the kind of meal you can throw together in no time, especially on those busy weeknights when no one wants to fuss.
Ingredients
- 3 cups diced rotisserie chicken or any other cooked chicken
- 1/2 cup sliced almonds or slivered almonds
- 3/4 cup diced celery
- 3 cups cooked rice
- 10.5 oz cream of chicken soup (can use low-sodium or Healthy Request; other cream soups work too)
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp butter, melted
- salt and pepper to taste
- 1/2 cup crushed corn flakes
Instructions
- Preheat your oven to 350 degrees. Lightly grease a 9x13-inch baking dish—this gives you plenty of room for that crunchy cornflake topping, though an 8x8 or 9x9 will work too if you’re making a smaller batch.
- Add the chicken, cream of chicken soup, cooked rice, almonds, mayo or Greek yogurt, celery, and a pinch of salt and pepper straight into the baking dish. Mix everything right in the dish so it all comes together evenly.
- Toss the cornflakes into a zip-top bag and give them a good crush with your hands or the back of a spoon. They don’t need to be super fine—just broken down into smaller pieces for a crunchy topping.
- Sprinkle the crushed corn flakes evenly over the top of the casserole, then drizzle the melted butter over the flakes to help them toast up nicely in the oven.
- Slide the dish into the oven and bake for about 30 to 40 minutes, until the casserole is hot and bubbling and the topping is golden brown. Let it sit for a couple of minutes before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 510Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 131mgSodium 776mgCarbohydrates 24gFiber 2gSugar 2gProtein 32g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.