Rotisserie Chicken Casserole

This creamy, cheesy rotisserie chicken casserole is what I call a “comfort food shortcut.” It’s packed with flavor, low on effort, and absolutely perfect for those nights when you want something hearty without spending an hour over the stove. Made with pre-cooked rotisserie chicken, crispy bacon, artichokes, and loads of melty cheese — it’s a satisfying one-dish meal that feeds a crowd and reheats like a dream.

Why You’ll Love It

This is one of those recipes that came together when I needed to make dinner fast — and it ended up becoming a regular in my rotation. The rotisserie chicken is the real game changer here. It saves so much time, and because it’s already seasoned, it adds an extra layer of flavor to the dish without needing to do much.

The first time I made it, I honestly thought there’d be plenty left for lunch the next day. I was wrong — everyone went back for seconds. The creamy, cheesy filling combined with the smoky bacon and tangy artichokes hits all the right notes. Plus, it’s naturally low-carb, so it feels indulgent without weighing you down.

Ingredients You’ll Need

• Rotisserie Chicken (4 cups, shredded): Use whatever you have — store-bought or leftover roasted chicken. Just make sure it’s juicy and flavorful. I like to shred it with my fingers so I can pull out any tough bits.
• Artichoke Hearts (8 oz, chopped): These add a slight tang and texture that balances the richness of the cheeses and mayo. Don’t skip them — they bring something special.
• Mozzarella Cheese (2 cups): Meltiness is key here. Mozzarella gives that signature gooey stretch. I’ve also made it with Monterey Jack when I needed to clear out the fridge.
• Parmesan Cheese (½ cup): Adds salty depth and sharpness. You can sub with Pecorino Romano if that’s what you’ve got.
• Cream Cheese, Sour Cream & Mayonnaise (½ cup each): These form the creamy base. I always soften the cream cheese a bit so it mixes smoothly.
• Chopped Bacon (½ cup): Adds smoky crunch — I usually cook mine until really crisp so it holds up well after baking.
• Seasonings: Garlic powder, onion powder, red pepper flakes, kosher salt, black pepper. A simple mix that enhances the dish without overpowering it.
• Optional Add-ins: Chopped spinach, broccoli, Dijon mustard, or even leftover sausage — all work beautifully in this dish if you’re in the mood to switch things up.

Tips and Tricks

• Soften your cream cheese: Letting it sit on the counter for 20–30 minutes makes mixing way easier. You don’t want any cold lumps in the filling.
• Use freshly shredded cheese: I know it’s tempting to grab the bagged stuff, but freshly shredded melts better and has no weird anti-caking agents.
• Crisp the bacon well: It’ll stay nice and crunchy even after baking if you cook it thoroughly before sprinkling it over the top.
• Let it cool before serving: This is important — the casserole sets up a bit and slices cleaner after resting for a few minutes. Plus, nobody likes a lava-hot bite of cream cheese.

Make-Ahead Tips

One of my favorite things about this recipe is how well it works for prepping ahead. Here’s how I handle it when I know I’ll need dinner on the fly:

• Assemble it the night before — just cover it with foil and pop it in the fridge. When you’re ready to bake, let it sit out at room temp for 20–30 minutes before putting it in the oven.
• Make the filling in advance and store it in an airtight container for up to 2 days. Then spread it in the dish and bake fresh when you’re ready.

This makes it perfect for meal planning, especially when life’s moving fast.

Serving Suggestions

This casserole is rich and creamy, so I like to balance it with something fresh or crisp on the side:

• A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.
• Roasted Brussels sprouts or cauliflower add texture and bring a little earthy sweetness.
• On a lazy night, I’ll just serve it with pork rinds or a few cucumber slices for crunch — especially if I’m keeping it keto-friendly.

If I have leftovers, I’ve even eaten a scoop of it cold, stuffed into a lettuce wrap with hot sauce on top. Weird, maybe — but very delicious.

Storage

This casserole holds up like a champ in the fridge. I’ve made a big batch on Sunday and eaten it throughout the week. Here’s how to store it:

• Fridge: Let it cool completely, then store it in an airtight container. It’ll stay fresh for about 4–5 days.
• Freezer: Portion it out into individual containers and freeze for up to 3 months. It’s perfect for pulling out on busy nights.
• Reheat: Use the oven or a skillet over low heat for the best texture. The microwave works, but it can make the chicken a little rubbery — so go low and slow if you can.

FAQs

Can I use fresh chicken instead of rotisserie?
Absolutely. Just make sure it’s cooked and seasoned. Poached or roasted chicken breast works well, though rotisserie adds a bit more flavor.

Is this casserole spicy?
Not really. The red pepper flakes give it a gentle warmth, but it’s still very kid-friendly. You can always add more if you like heat.

Can I leave out the artichokes?
You can, but I recommend keeping them if you can. They add a brightness that really balances the richness of the cheese and chicken.

What if I don’t eat bacon?
No problem — the casserole still tastes amazing without it. You can sprinkle some crispy shallots or toasted almonds for texture if you’d like.

Final Thoughts

There’s something incredibly satisfying about pulling a bubbling, golden casserole out of the oven — especially when it took barely any effort to put together. This rotisserie chicken casserole is cozy, filling, and endlessly flexible. It’s my go-to when I want something comforting that doesn’t require a lot of cleanup or brainpower.

Whether you’re meal prepping for the week, feeding a group, or just need something easy and delicious after a long day, this one’s a keeper. Trust me — once you make it, you’ll be adding it to your regular dinner rotation too.

• Also try these Rotisserie Chicken recipe:-

• Rotisserie Buffalo Chicken Dip
• Rotisserie Chicken and Rice Casserole
• Rotisserie Chicken Pot Pie