Chicken Casserole
I had an entire post written for tonight but this recipe was so good I put that one on hold and decided to write this one up quickly. Especially since school has just started for many and will start soon for others. I found a recipe and then changed it up figuring out that the person who prepared the original recipe must have some skinny rotisserie chickens where they live because it made WAY more than they wrote out in the recipe with me needing to add in more ingredients. Lucky mom – I called her and said she needn’t fix herself any supper tonight as Mr. Picky Eater would bring over a full 9×9 casserole for her to eat.
While I always give proper credit to the originator of the recipe, I won’t this time since the measurements were all wrong and I changed it a great deal.
Rotisserie Chicken Casserole
Ingredients:
Meat from 1 Rotisserie Chicken, shredded
3 cans of cream of chicken soup – you could use any “cream of” soup but CofC is about all Mr. Picky Eater will consume.
3 Cups shredded Monterey Jack Cheese
3 Green Onions, Cleaned and Chopped up
Salt and Pepper
½ envelop of Hidden Valley Ranch powdered dressing mix (dry)
1 lb. of pre-cooked Bacon Crumbles or fry some up yourself – the pre-cooked just saves time.
1 lb. Fusilli pasta – squiggly kind
Directions:
Preheat the oven to 400F and set up two 9×9 pans or one 15×9 sprayed with non-stick spray.
Put shredded chicken into a big bowl or lay out on baking sheet and sprinkle with salt, pepper, and the HVR dry dressing mix then mix it up good and let it set.
Prepare pasta as directed then put pasta, cans of soup, 2 cups of cheese, onion, most all bacon, and the chicken.
Mix well – you will need a big pasta pot to do this in because that’s a lot of food!
Using a ladle, dip the mixture into pan then sprinkle with bacon and finally the cheese.
Chicken Casserole
Put into the oven and bake for 25 minutes or until the cheese has melted and started to turn brown.
Let it sit for about 10 minutes after you take it out and then serve with a salad! It was so delicious there was none left and we will be making it again soon!
ROTISSERIE CHICKEN CASSEROLE
Ingredients
- Meat from 1 Rotisserie Chicken shredded
- 3 cans of cream of chicken soup – you could use any “cream of” soup but CofC is about all Mr. Picky Eater will consume.
- 3 Cups shredded Monterey Jack Cheese
- 3 Green Onions Cleaned and Chopped up
- Salt and Pepper
- ½ envelop of Hidden Valley Ranch powdered dressing mix dry
- 1 lb. of pre-cooked Bacon Crumbles or fry some up yourself – the pre-cooked just saves time.
- 1 lb. Fusilli pasta – squiggly kind
Instructions
-
Preheat the oven to 400F and set up two 9×9 pans or one 15×9 sprayed with non-stick spray.
-
Put shredded chicken into a big bowl or lay out on baking sheet and sprinkle with salt, pepper, and the HVR dry dressing mix then mix it up good and let it set.
-
Prepare pasta as directed then put pasta, cans of soup, 2 cups of cheese, onion, most all bacon, and the chicken.
-
Mix well – you will need a big pasta pot to do this in because that’s a lot of food!
-
Using a ladle, dip the mixture into pan then sprinkle with bacon and finally the cheese.
-
Put into the oven and bake for 25 minutes or until the cheese has melted and started to turn brown.
-
Let it sit for about 10 minutes after you take it out and then serve with a salad!
Chicken Casserole
I’m over at a great party link up: Weekend Potluck so come on over and check it out!
I am partying over at Throwback Thursday! Come on over and join us!
First, this looks like a nice weeknight meal solution. Delicious. But more importantly, someone needs to stand up for Mr. Picky Eater, and that person is me. Does he really deserve such a moniker when he eats cream of MUSHROOM soup? Not fair, Kelli. Please tell him that a dude down in Texas has his back. 😉
I did – he laughed and said, SEE! I’m not so picky! 🙂 Thanks, Adam. 🙂
Yum! You and your Rotisserie. I walk by them and think of you all the time. I will buy. Make. And think of you even more. Especially since school has started, PTA has taken over my life and my husband thinks food is now a loaf of bread, jar of peanut butter, gallon of milk, and bag of cereal!
You will be glad you did ShaRonda! I know you are crazy busy and please – look for a Yum Goggle 1 pot meal recipe roundup next week – it might just save your marriage! Hahahaha!!
Yummy!! This looks like something my fam would love!!
Yep! I think the fam would love it – and you could have it done in 45 minutes from walking in the door to setting it on the table!
Well my Mr Picky Eater won’t even eat COC! Your a lucky gal 🙂
Wow – that IS picky! 🙂
What Mr. Picky Eater don’t know won’t hurt him. Use what you want, and throw away the cans, that’s what our family has to do. My son in law won’t eat the soups at all, and he loved Green Bean Casserole til he found out soup was in it. I much prefer cream of mushroom.
Hi Linda – I do that sometimes and he never knows – in fact, he sometimes says it tastes really good ……..when I make something he says he doesn’t like!
This sounds sooooo good. It’s 9:43 am and I’m ready for dinner!! LOL. Have a great weekend Kelly! 🙂
I meant Kelli. I really do know you spell your name with an i! Whoops! Once of those times you wish you could edit your comments 🙂
I know! It’s fine Jessica – I never take it personally when people don’t spell my name correctly…………unless they are in my family ! 🙂 Thanks for dropping by!
I’ve made dishes similar to this, but never with ranch dressing and bacon. Those two ingredients have to make this extra-good.
I do love bacon and ranch!
This sounds like a great recipe!
Thank you!!
Hi Kwlli. Mr Pickey Eater needs to get over it. I like the term “You get what you get and you don’t throw a fit.” :)) My kind of recipe. Perfect for weeknight meals. I just made one last week but made the casserole Italian style. Need to get it posted. Pinned! Thanks for sharing and promoting #Throwback Thursday link party. Please join us again next week and invite your friends to join. Have a great week!
Would this freeze well?
yes it does! I have frozen 2 different times and it has come out delicious!
Looks great but do yiu have Nutrition info ? How many carbs ? I have a diabetic son …
I do not – I’m so sorry. I wish I could help you out……..
This looks very yummy! I will make it tonight using my homemade version of COC. I am not a fan of canned soups so I improvise. Bacon, cheese and pasta! Who could complain about that? Thank you for the recipe 🙂
Hi Julie – YUM!! I love it when I have time to make Beschamel Sauce instead of using canned soup. I hope you enjoy and please let me know how you like it!
I think this sounds great. I could even freeze half. I think it would be good by substituting a can of mushroom soup for one of the chicken. Or using homemade soups.
Yes, it freezes very well and is incredibly versatile so you can substitute whatever you want! Thanks for stopping by and please come back again!
Would you freeze it after it’s cooked? And how long would you heat it up for in the oven being frozen?
Yes – I have frozen it! It freezes beautifully. I always get it out and let it thaw for 24 hours in the fridge then cook it for 1 hour at 400F.
This will be on my table for dinner this week.
Enjoy!! You can even freeze a second pan for another night!
This looks and sounds delicious. Do you dilute the cream soups at all?
Most of the time, I do not. Once in a while I mix a little milk, water, or chicken stock in one of the cans to help get out a blob that won’t come out! 😉
Try using a little white wine. I did and it does add another slight demension. ????
Sounds delicious and I an’t wait to try it!
I have fixed this and it is delicious! And have put crushed ritz crackers on top of cheese with a little melted butter on top.. Yum!
I’m so glad you liked it! I’m going to add on your additions next time I make it! Kelli
I made this exactly as written. I’ll be making this again. My family devoured it with rave reviews. Delicious!!
Ok so if you make 2 pans and save one do you cook it before you freeze it or freeze uncooked? I started looking at this recipe at 8:30 this morning and have been thinking about it all day now at the grocery store and CAN NOT wait to try it tonight!!! Hopefully I don’t mess it up! I am not the best cook but I try!!! Pinterest makes me a way better cook! If it were the 1950’s I would be so screwed!!! Thank you for posting easy recipes for those of us that are a little lacking in the culinary world!!
Jaime – I have done it both ways and prefer to wrap and freeze it cooked then heat it up slowly after it thaws out — it keeps it’s texture better, at least to me. Good luck. I know you can make this and you will love it!
This dish was so delicious. Easy to put together. Family loved it. Definately a keeper.
I’m really glad your family loved it! I’ve got another rotisserie chicken recipe coming up soon!!
I,m going to try it with 1 can coc, 1 can mushroom, and one can cream of celery. Hope it turns out OK.
Anyone else use the whole packet of ranch dressing? I’ll never learn to read recipes! Fingers crossed it’s edible!
I have done it myself! It will be just fine.
Ok so I love spicy food and if you do too you gotta try my mod on this amazing dish! I added 1 can of mild Rotel, 1 jalapeño, and instead of salt I used pollo seasoning. I also used habanero cheese instead of the Monterey Jack. Let me tell you this will knock your socks off!!!
That sounds wonderful! If a person loves spicy food, it’s a great thing to try!!