Easy Rotisserie Chicken Casserole Everyone Will Love

Ingredients

• 4 cups Rotisserie Chicken (shredded; remove skin and bones)
• 1 cup Mozzarella Cheese (block mozzarella shredded yourself)
• 1 can Cream of Chicken Soup (regular condensed (about 10.5 oz))
• 1 cup Sour Cream (full‑fat)
• 1 cup Cottage Cheese (low‑fat optional)
• 8 oz Cream Cheese (softened to room temperature)
• 1/4 cup Unsalted Butter (melted)
• 30 pieces Garlic Butter Flavored Crackers (crushed; can use Ritz or similar)
• 1/2 tsp Garlic Powder (optional extra flavor)
• 1/2 tsp Onion Powder (optional)
• 1/4 cup Fresh Parsley (minced flat‑leaf parsley)
• as needed Non‑Stick Cooking Spray (to grease casserole dish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Shred Chicken

   Remove meat from the rotisserie chicken, discard skin and bones, and shred into roughly 4 cups.

   Time: PT5M

3. Shred Mozzarella

   Take a block of mozzarella and shred until you have about 1 cup.

   Time: PT2M

4. Mince Parsley

   Finely chop fresh parsley to make about 1/4 cup.

   Time: PT2M

5. Crush Crackers

   Place the garlic‑butter flavored crackers in a zip‑top bag and crush with a rolling pin until fine crumbs.

   Time: PT2M

6. Combine Wet Ingredients

   In a small bowl, whisk together the cream of chicken soup, sour cream, cottage cheese, softened cream cheese, and melted butter until smooth.

   Time: PT5M

7. Add Parsley

   Stir the minced parsley into the wet mixture.

   Time: PT1M

8. Fold in Chicken

   Add the shredded chicken to the wet mixture and fold with a spatula until evenly coated.

   Time: PT3M

9. Incorporate Cracker Crumbs

   Add about half of the crushed cracker crumbs to the bowl and gently fold them in.

   Time: PT3M

10. Grease Casserole Dish

    Lightly spray the 11×7‑inch casserole dish with non‑stick cooking spray.

    Time: PT1M

11. Transfer Mixture

    Spoon the chicken mixture into the prepared casserole dish and spread evenly.

    Time: PT2M

12. Add Toppings

    Sprinkle the shredded mozzarella over the top, then the remaining crushed cracker crumbs.

    Time: PT2M

13. Bake at 350°F

    Place the dish in the oven and bake for 30 minutes, or until the casserole is bubbly and the cheese has melted.

    Time: PT30M

    Temperature: 350°F

14. High‑Heat Browning

    Increase oven temperature to 500°F and bake an additional 4 minutes to crisp the cracker topping.

    Time: PT4M

    Temperature: 500°F

15. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then cut into squares and serve.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Rotisserie Chicken: cooked shredded chicken, smoked chicken
• Instead of Mozzarella Cheese: shredded cheddar, Monterey Jack
• Instead of Cream of Chicken Soup: homemade cream sauce, cream of mushroom soup
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Cottage Cheese: ricotta, farmer's cheese
• Instead of Cream Cheese: Neufchatel cheese, mascarpone
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Garlic Butter Flavored Crackers: saltine crackers with garlic powder, pretzel crumbs
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: dried onion flakes
• Instead of Fresh Parsley: cilantro, dried parsley
• Instead of Non‑Stick Cooking Spray: butter, vegetable oil

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Rubber/Plastic Spatula
• Knife
• Cutting Board
• 11×7‑inch Casserole Dish
• Oven
• Measuring Cups and Spoons
• Zip‑Top Bag or Food Processor (optional)

Critical Steps — Do Not Skip

• Preheat oven to 350°F
• Ensure cream cheese is at room temperature before mixing
• Fully incorporate wet ingredients to avoid lumps
• Bake the casserole for the full 30 minutes at 350°F
• Finish with a 4‑minute blast at 500°F for a crunchy topping

Chef Tips from the Video

• Use smoked rotisserie chicken for an extra layer of flavor.
• Toast the crushed crackers lightly in a dry pan before mixing for deeper crunch.
• Add a pinch of smoked paprika to the wet mixture for subtle smokiness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days.

Freezer: Freeze unbaked casserole, covered tightly, for up to 2 months. Thaw overnight before baking.

Room temperature: Do not store at room temperature; perishable dairy ingredients require refrigeration.

Make-Ahead Tips

• Assemble the casserole up to step 12, cover tightly, and refrigerate overnight. Bake as directed the next day.
• The unbaked casserole freezes well; label with date and bake from frozen, adding 10 extra minutes to the bake time.

Frequently Asked Questions