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Rotisserie Chicken Casserole

A creamy, comforting casserole featuring store-bought rotisserie chicken, egg noodles, vegetables, and a golden buttery cracker topping. Perfect weeknight dinner ready in 55 minutes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked rotisserie chicken shredded
  • 8 oz egg noodles uncooked, wide noodles preferred
  • 1 cup frozen peas and carrots thawed
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup sour cream full-fat
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt taste before adding, rotisserie chicken is already seasoned
  • 0.5 tsp black pepper freshly ground
  • 1.5 cups shredded cheddar cheese divided: 1 cup for mixture, 0.5 cup for topping
  • 1 cup crushed butter crackers like Ritz
  • 2 tbsp butter melted

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil and cook the egg noodles for 6 to 7 minutes until al dente. They should still have a slight bite since they will continue cooking in the oven. Drain and set aside.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and milk until completely smooth. Add the garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
  4. Add the shredded rotisserie chicken, cooked noodles, and thawed peas and carrots to the sauce. Stir gently but thoroughly until everything is evenly coated. Fold in 1 cup of the cheddar cheese, reserving the remaining half cup for the topping.
  5. Transfer the mixture to your prepared baking dish and spread it into an even layer. Sprinkle the reserved cheddar cheese over the top.
  6. In a small bowl, toss the crushed butter crackers with the melted butter until well combined. Scatter this golden mixture evenly over the cheese layer.
  7. Bake for 30 to 35 minutes until the casserole is bubbling around the edges and the cracker topping is golden brown. If the top browns too quickly, tent loosely with foil. Let it rest for 5 to 10 minutes before serving to allow the sauce to thicken.

Notes

Cook noodles to al dente as they will continue cooking in the oven. Assemble ahead and refrigerate for up to 24 hours before baking — add 5 to 10 minutes to bake time if cooking from cold. Any frozen mixed vegetables can be substituted. Penne, rotini, or shells work instead of egg noodles. Freeze unbaked or baked for up to 2 months.