Grab a rotisserie chicken and make this easy oven-baked casserole for your family. Rotisserie Chicken and Potato Casserole is a quick and tasty weeknight meal that is hearty and filling. This comfort food casserole is also a good dish to take friends and family when they need a meal delivery.
Rotisserie Chicken and Potato Casserole Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
Seems like everybody likes a good casserole that you can pop right into the oven. 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.
I try to add casserole recipes and one-pan meals here on my blog as often as I can. 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.
If you’ve got some frozen meatballs that need to be used up, try this Cheesy Meatball Sub Casserole – it’s a family and friend favorite. When you’ve got garden zucchini running out of your ears, whip up this super easy Zucchini Pizza Casserole.
What to love about this easy chicken casserole
- Assemble it ahead and bake later when it’s time for dinner.
- Customize to your liking.
- Use a handy rotisserie chicken or chicken you cook at home.
Ingredients you need to make this recipe
- Sliced button mushrooms
- Red bell pepper
- Rotisserie chicken
- Cheddar cheese
How to make rotisserie chicken and potato casserole in just a few easy steps
**Print the full recipe from the RECIPE CARD at the bottom of this post
First, preheat the oven to 350°F. Cook the diced potatoes in simmering water until fork-tender; drain and reserve.
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.
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.
Common Questions Asked About This Recipe
Which tools are helpful when making baked casseroles like this one?
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Flat silicone whisk – this tool is an absolute must for making lump-free gravy and sauces. Be sure to get a flat whisk that is silicone-coated so that it doesn’t damaged the surface of your non-stick pans.
Large skillet – I love my Lodge 12-inch cast iron skillet, but when I’m making a big pan of cream gravy or sauce like in this recipe, I prefer a large non-stick skillet to make clean-up way easier.
Would this be a good recipe for using leftover turkey after Thanksgiving?
Absolutely!! Great idea.
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 and 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.
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.
My family doesn’t really like mushrooms and bell peppers. Can I leave them out of this recipe?
Yes. Just add a few more potatoes in place of the bell peppers and onions to make this a more basic (and still very delicious) casserole – no problem.
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.
More favorite main dish recipes to enjoy
- INSTANT POT SWEET AND SOUR PORK OVER RICE
- SMOKED POT ROAST BURNT ENDS
- TACO MEAT STUFFED BELL PEPPERS
- HOW TO MAKE BEEF TRI TIP ROAST WITH CRISPY POTATOES
- CRISPY PARMESAN CHICKEN SHEET PAN DINNER
Printable Rotisserie Chicken and Potato Casserole Recipe
Rotisserie Chicken and Potato Casserole
- 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
- 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.
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