Leftover Rotisserie Chicken Casserole Food
CREAMY CHICKEN AND RICE CASSEROLE
This nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight. Rotisserie chicken and precooked rice (or leftover rice) are combined with easy-prep veggies and baked with a flour-thickened broth that has a little sour cream added for creaminess.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
- Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
- Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.
Nutrition Facts : Calories 616 g, Fat 42 g, Fiber 3 g, Protein 23 g, SaturatedFat 11 g
LEFTOVER ROTISSERIE CHICKEN PASTA
Have you made this recipe? Leave a comment and rating below!
Provided by Vanessa at The Cheerful Kitchen
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Dice the onion and mince the garlic.
- In a sauce pan, saute the onions for 5 minutes over medium heat in 1 Tablespoon of oil.
- Add the minced garlic and saute for another 2 minutes
- Add salt, pepper, broth and milk, stir and bring to a simmer.
- When the liquid is hot, carefully move 1/2 cup of the liquid to a bowl and whisk in the corn starch until all lumps are gone, then add that back to the pot. Stir it in and continue to simmer until slightly thickened, about 10 more minutes, whisking occasionally.
- Turn the heat off and whisk in the white cheddar and parmesan.
- Put the pasta in a large mixing bowl and add the diced chicken, frozen peas and sauce. Mix to combine well. Add the rest of the cheese and stir again.
- Pour the pasta into a baking dish and bake at 350 degrees for 20 minutes, until the cheese is melted and everything is heated through.
- If you want to make this ahead of time to warm and eat later, complete all the steps but do not put into the oven. Let the pasta cool completely, cover and keep in the fridge for 3-4 days. (See notes if using leftover chicken!)
- When ready to eat, preheat your oven to 350 degrees and heat for 30 minutes covered and another 15 minutes uncovered.
CHICKEN PARMESAN CASSEROLE
Make this easy Chicken Parmesan Casserole with homemade crispy chicken, frozen chicken tenders, or with leftover rotisserie chicken! Add in some pasta and lots of mozzarella and Parmesan cheese!
Provided by Stephanie
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Tip: Bread the chicken while you wait for your pasta water to boil and for the pasta to cook.
Nutrition Facts : Calories 740 kcal, Carbohydrate 80 g, Protein 42 g, Fat 28 g, SaturatedFat 16 g, Cholesterol 122 mg, Sodium 2645 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
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