Description

This Rotisserie Chicken, Mushroom & Rice Casserole is a creamy, comforting, and easy one-dish meal made with tender shredded chicken, savory mushrooms, and hearty rice. Perfect for busy weeknights or meal prep, this family-friendly casserole is rich, satisfying, and simple to prepare.

Ingredients

3 cups rotisserie chicken, shredded
1 cup uncooked rice (or 2 1/2 cups cooked rice)
2 cups mushrooms, sliced
1/2 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup or 1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded cheese (cheddar or mozzarella), divided
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 tablespoon chopped parsley (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a casserole dish.
In a skillet, heat olive oil or butter over medium heat.
Sauté onion, garlic, and mushrooms for 5–7 minutes until softened and fragrant.
In a large bowl, combine shredded chicken, rice (uncooked or cooked), sautéed vegetables, chicken broth, cream of mushroom soup (or cream), milk, seasoning, and half of the cheese. Mix well.
Transfer the mixture into the prepared casserole dish and spread evenly.
Cover with foil and bake:
- Uncooked rice: 30–40 minutes
- Cooked rice: 20–25 minutes
  until rice is tender and mixture is heated through.
Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10 minutes until melted and bubbly.
Let rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

Use cooked rice for a quicker version.Brown rice can be used but may require extra liquid and longer cooking time.Add vegetables like peas, carrots, or broccoli for extra nutrition.For a lighter option, use low-fat milk and reduce cheese.Top with breadcrumbs or crushed crackers for a crunchy finish.Ensure enough liquid when using uncooked rice to prevent dryness.