Rotisserie Chicken Casserole Recipe
This rotisserie chicken casserole is a creamy, cheesy, and satisfying one-pan meal perfect for using up leftover chicken. It’s ready in just 30 minutes, with minimal prep.
Packed with savory spices, tender chicken, and gooey cheese, this easy dinner delivers big flavor with comforting, crowd-pleasing results. It’s a weeknight winner with almost no cleanup.
Must-Have Ingredients for Rotisserie Chicken Casserole
- Rotisserie chicken – The star of the show, this tender, pre-cooked chicken cuts prep time while infusing the casserole with savory, roasted flavor.
- Artichoke hearts – Their briny, slightly tangy bite adds a sophisticated twist and cuts through the richness.
- Mozzarella cheese – Melts beautifully for that classic stringy, creamy topping and body.
- Cream cheese – Gives the base a velvety texture and mild tang that balances the bold flavors.
- Sour cream – Adds depth and a slight zing, keeping the casserole moist and luscious.
- Mayonnaise – Helps unify the creamy components, ensuring a smooth, rich consistency.
- Parmesan cheese – Sharp and salty, it deepens the umami and adds a golden crust when baked.
- Chopped bacon – Smoky, crispy, and indulgent—it provides texture and crave-worthy richness.
- Garlic powder, onion powder, red pepper flakes – These pantry staples build a layered, savory backbone with just a hint of heat.
- Kosher salt and black pepper – Essential to enhance and balance all the creamy, cheesy notes.
How to Make It Happen: Rotisserie Chicken Casserole in Simple Steps
Preheat your oven to 375°F (190°C) while you gather and prep the ingredients.
Start by shredding your rotisserie chicken and chopping the artichoke hearts. In a mixing bowl, stir together the cream cheese, sour cream, mayo, seasonings, and half of the cheeses.
Once smooth, fold in the chicken and artichokes, stirring until every bite is coated in the creamy blend.
Transfer the mixture to a greased baking dish and top it with the remaining cheeses. Sprinkle the chopped bacon over everything for a crispy finish.
Bake until hot and bubbling, then broil briefly to achieve a golden, bubbly top. Let it cool slightly before serving to let the cheese set for the perfect scoop.
Cheesy Wisdom & Flavor Boosters
To make this casserole your own, try mixing in sautéed spinach, chopped sun-dried tomatoes, or even a handful of cooked pasta for a heartier base.
Want a little more heat? Add an extra pinch of red pepper flakes or a few dashes of hot sauce to the creamy base. For a crunchier topping, add a sprinkle of buttered breadcrumbs or crushed pork rinds before baking.
This dish is also naturally low-carb, making it a favorite for keto-friendly households.
Save It for Later: How to Store Leftovers Like a Pro
Let the casserole cool completely before transferring it into airtight containers. It keeps well in the fridge for up to four days.
For longer storage, freeze in individual portions. Reheat in the oven at 350°F until warmed through, or microwave gently with a splash of water to keep it from drying out.
If frozen, thaw overnight in the fridge before reheating for best results.
Rotisserie Chicken Casserole Recipe
Ingredients
- ½ cup mayonnaise preferably homemade
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ½ cup chopped cooked bacon
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese divided
- 8 ounces canned artichoke hearts drained and chopped
- ½ cup sour cream
- 2 cups shredded mozzarella cheese divided
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 4 cups shredded rotisserie chicken
- ½ cup softened cream cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9×13-inch baking dish by lightly greasing it.
- In a spacious mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, chopped artichoke hearts, garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes. Stir thoroughly until smooth.
- Fold in half of the shredded mozzarella and grated Parmesan cheeses, ensuring even distribution throughout the mixture.
- Incorporate the shredded rotisserie chicken into the mixture, blending until all chicken pieces are thoroughly coated.
- Transfer the prepared mixture into the greased baking dish, spreading it evenly.
- Sprinkle the remaining mozzarella and Parmesan cheeses over the top. Distribute the chopped bacon across the surface.
- Place the dish in the preheated oven and bake for approximately 15 minutes or until bubbling at the edges. Switch the oven to broil and toast the surface for an additional 3 to 5 minutes, or until the top is attractively golden and slightly crisp.
- Remove from the oven and allow the casserole to rest for several minutes before serving to let the cheeses firm slightly for better slicing and texture.
