Rotisserie Chicken Casserole

Feed the whole family this easy rotisserie chicken casserole loaded with cheese, peas, carrots, egg noodles, and a panko bread crumb topping.

• Preparation Time: 5 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 10 mins
• Calories: 789 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 2 (10.5 ounce) cans condensed cream of chicken soup
• cooking spray
• 1 cup Cheddar cheese
• 2 cups panko bread crumbs
• 1 stick unsalted butter
• 1 (12 ounce) bag egg noodles
• 1 (12 ounce) package frozen peas and carrots
• 1 rotisserie chicken
• 2 cups Monterey Jack cheese
• 0.25 cup Parmesan cheese
• 0.5 cup 2% milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 2

Bake in the preheated oven until heated through, about 45 minutes.

Step 3

Bring 6 cups water to a roaring boil. Add peas, carrots, and egg noodles. Boil until noodles are tender yet firm to the bite, about 10 minutes.

Step 4

Pick meat off the bones of the rotisserie chicken and place in a large bowl.

Step 5

Strain noodles, peas, and carrots and combine them with the chicken. Add cream of chicken soup, Monterey Jack cheese, Cheddar cheese, milk, salt, and pepper. Stir until well mixed. Pour mixture into prepared baking pan. Cover with aluminum foil.

Step 6

Meanwhile, melt butter in a saucepan and mix in bread crumbs and Parmesan cheese.

Step 7

Uncover casserole and spread bread crumb mixture on top. Continue baking, uncovered, until golden brown on the surface, 5 to 10 minutes. Let rest for 10 to 15 minutes before serving.