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Rotisserie Chicken Casserole



  • 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


  1. Preheat the oven to 400F and set up two 9×9 pans or one 15×9 sprayed with non-stick spray.
  2. 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.
  3. Prepare pasta as directed then put pasta, cans of soup, 2 cups of cheese, onion, most all bacon, and the chicken.
  4. Mix well – you will need a big pasta pot to do this in because that’s a lot of food!
  5. Using a ladle, dip the mixture into pan then sprinkle with bacon and finally the cheese.
  6. Put into the oven and bake for 25 minutes or until the cheese has melted and started to turn brown.
  7. Let it sit for about 10 minutes after you take it out and then serve with a salad!