Leftover Rotisserie Chicken Casserole Food

CREAMY CHICKEN AND RICE CASSEROLE

Creamy Chicken and Rice Casserole image

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

Ingredients

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

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

Leftover Rotisserie Chicken Pasta image

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

Ingredients

One small onion
2 cloves garlic
1 cup chicken broth
1/2 cup milk
3/4 tsp salt
1/2 tsp pepper
1/2 cup shredded white cheddar
1/4 cup shredded parmesan cheese
1 1/2 Tablespoons corn starch
2-3 cups diced leftover rotisserie chicken
1 box of pasta, cooked (I used Banza gluten-free pasta)
1/2 bag frozen peas, about 1 1/2 cups
4oz or 1 cup shredded white cheddar

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

Chicken Parmesan Casserole image

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

Ingredients

¾ pound rigatoni pasta
32 oz. marinara sauce
3 cups mozzarella cheese (shredded & separated)
1/3 cup Parmesan cheese (finely grated)
2 small boneless skinless chicken breasts
¾ cup flour
2 teaspoons seasoned salt
1/4 teaspoon pepper
2 eggs
1 ½ cups Italian breadcrumbs
¾ cup vegetable oil
2 Tablespoons butter
Fresh Parsley (to garnish)

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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