• Antoinette

I’m ready for Autumn and this dish is top of my list!

Creamy Rotisserie Chicken and Rice Casserole


2 cups shredded or diced rotisserie chicken

1 tsp. Garlic power

1 tsp. Onion powder

1 tsp. Italian Seasoning

Kosher Salt and freshly cracked black pepper, to taste

1 tbsp. butter

2 tbsp. Olive oil, divided

2 1/2 cups chicken stock

1 1/4 cups wild rice, uncooked

2 cups fresh broccoli florets, uncooked

1 (10.5 oz. Can) condensed cream of chicken and mushroom soup

1/2 cup whole milk

1/2 cup sour cream

2 cups shredded cheddar cheese, divided

1/4 cup Seasoned Bread crumbs


Preheat the oven to 350 degrees F. Place shredded rotisserie chicken in large bowl. Season with garlic powder, onion powder, Italian seasoning, salt and pepper. Mix well. Heat butter in a large skillet over medium heat. Add the seasoned chicken to skillet and cook for about 5 minutes. Remove and set aside. Add chicken broth, olive oil and rice to skillet and bring to a boil, then reduce heat to simmer and cook for about 7-8 mins. with skillet lid on. Add the broccoli to skillet and place cover back on skillet. Cook for about 8-9 more minutes. Turn off heat and leave the cover on. Allow the rice to stand for about 10 minutes. Add the chicken, soup, milk, sour cream and half of the cheddar cheese to skillet. Mix together with large spoon. Pour into a lightly greased 9 x 13 casserole dish and top with remaining cheese and bread crumbs. Cover with aluminum foil and bake for 20-25 mins.

Enjoy! 😉

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