Description
A creamy, crunchy, and comforting casserole made with shredded rotisserie chicken, rice, and a buttery cracker topping.
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup cooked rice
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup poppy seeds (optional)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup butter, melted
- 1 cup crushed butter crackers
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine shredded rotisserie chicken and cooked rice.
- Add cream of chicken soup and sour cream, folding until evenly coated.
- Stir in poppy seeds and half of the shredded cheddar cheese before mixing briefly.
- Spread the chicken mixture into the baking dish and smooth the top.
- In a separate bowl, combine melted butter, crushed crackers, and remaining cheddar cheese. Toss to coat.
- Sprinkle the cracker mixture over the chicken layer.
- Bake for 25–30 minutes until topping is golden and filling is bubbling.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, use half sour cream and half Greek yogurt. To reduce sodium, choose low-sodium soup and unsalted butter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American