Rotisserie Chicken and Potato Casserole
Grab a rotisserie chicken, potatoes, veggies and make this way Rotisserie Chicken and Potato Casserole for a tasty weeknight meal that is hearty and filling.
Rotisserie Chicken and Potato Casserole Recipe
Seems like everybody likes a good oven-baked leftover rotisserie chicken casserole.
We sure do! All you have to add is a side salad and maybe a slice or two of warm French bread.
This meal makes everybody happy at my house, including me. It’s easy to assemble ahead and bake at dinner time and simple to customize.
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Don’t like mushrooms? Leave them out.
This comfort food casserole is also a good dish to take friends and family when they need a meal delivery.
We enjoy Loaded Bubble-Up Chicken Pot Pie pretty often around here, and also Tex Mex Cornbread Casserole (made with ground beef) really fills up a cast iron skillet.
Ingredients for this easy chicken casserole
- Rotisserie chicken
- Potatoes
- Cheddar cheese
- Vegetables: Sliced button mushrooms, onion, red bell pepper
- Butter
- Milk
- Flour
How to make rotisserie chicken and potato casserole
First, preheat the oven to 350°F. Cook the diced potatoes in simmering water until fork-tender. Or about 15 minutes.
Drain and set aside.
In a large skillet over medium heated melt the butter.
When the butter is gently sizzling, add the mushrooms, onions, and bell peppers.
Cook this mixture for a few minutes until the veggies are softened, approximately 8-10 minutes.
Sprinkle the flour over the vegetables in the skillet.
Cook for 1 minute, stirring often.
Quickly remove the skillet from the heat and gradually whisk in the milk.
When the milk has incorporated into the flour a bit, return the skillet to the heat.
Cook the sauce for 2-3 minutes, stirring, until nicely thickened; season to taste with salt and pepper.
Into a greased 11×8 baking dish, add the shredded chicken and potatoes.
Pour the sauce and mushroom mixture over the top, then sprinkle with cheese.
Bake the casserole on the center oven rack for 30-35 minutes or until hot and bubbly throughout and 160 degrees F. at the center.
Let the casserole rest for 5 minutes before serving.
Does this casserole freeze well?
Not really, sadly.
Because this casserole contains potatoes, they can turn dark when the casserole is freezes.
However, this casserole is a great make-ahead casserole.
You can assemble it and then bake at a later time when you’re ready to cook dinner.
Does it matter which kind of potatoes I use in this casserole?
Not really. I typically always have russet potatoes on hand, so that’s what I almost always use. However, Yukon Gold potatoes make the texture of this casserole especially creamy, I’ve discovered.
Can I use other types of cooked meat in this casserole?
You sure can and I do it all the time. We really like shredded and cooked pulled pork in this casserole.
I’ve even used leftover cooked roast beef, too.
If I don’t want to purchase a rotisserie chicken for this recipe, can I just use shredded cooked chicken breasts that I’ve made at home?
Yep. It works great and sometimes I even use the dark meat from chicken thighs.
I love how economical boneless, skinless chicken thighs are, so I try to keep them on hand in my freezer at all times for casserole recipes like this one.
Can I make this a gluten-free casserole?
To make this a gluten-free dish, simply substitute a gluten-free flour in place of the all-purpose flour.
It works just fine.
Would this be a good recipe for using leftover turkey after Thanksgiving?
Absolutely!! Great idea.
More favorite main dish recipes to enjoy
Bubble Up Chicken Pot Pie is made with a Pillsbury biscuit crust and is filled with a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.
If you’re in search of a creamy, luscious twist on spaghetti pasta, Crockpot Chicken Spaghetti is an easy and delicious slow cooker meal that you’ll be making again and again.
Crack Chicken Casserole is a creamy chicken casserole loaded with cheddar, bacon and ranch. Use a rotisserie chicken for easy prep!
Rotisserie Chicken and Potato Casserole
Ingredients
- 6 Tbs. butter
- 8 oz sliced button mushrooms
- 1 small onion, diced (may substitute 1 tsp. granulated onion)
- 1 red bell pepper, seeds and membranes removed, diced
- 1/4 cup all-purpose flour
- 2 cups milk
- Kosher salt and black pepper, to taste
- 2 large potatoes, peeled, diced and cooked until tender
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F
- In a large skillet over medium heated melt the butter. When the butter is gently sizzling, add the mushrooms, onions, and bell peppers; cook for a few minutes until the veggies are softened, 8-10 minutes.
- Sprinkle the flour over the vegetables in the skillet; cook for 1 minute, stirring often.
- Remove the skillet from the heat and gradually stir in the milk. When the milk has incorporated into the flour a bit, return the skillet to the burner.
- Cook the sauce for 2-3 minutes, stirring, until nicely thickened; season to taste with salt and pepper.
- Into a greased 11×8 baking dish, add the shredded chicken and potatoes; pour the sauce and mushroom mixture over the top, then sprinkle with cheese.
- Bake on the center oven rack for 30-35 minutes or until hot and bubbly throughout and 160 degrees F. at the center.
- Let the casserole rest for 5 minutes before serving.
Delicious and easy. Good with just salt and pepper, but can be tweaked per your taste.
Hi Dave –
So glad you enjoyed this recipe. Thank you for taking time to let me know – I appreciate it.
Sincerely,
Chef Alli