Rotisserie Chicken Casserole Food

ROTISSERIE CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
• Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
• Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
• Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

ROTISSERIE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.
• Pick meat off the bones of the rotisserie chicken and place in a large bowl.
• Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 45 minutes.
• Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.
• Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.

ROTISSERIE CHICKEN SPAGHETTI CASSEROLE

Steps:

• Remove skin and bones from your rotisserie chicken and dice up all of the meat.
• Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
• Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.